Ina Garten’s Lemon Yogurt Cake is the latter. I saved the recipe on a whim and then put off making it for weeks, thinking it ...

Thanks to full-fat ricotta, fresh lemon juice and other simple, straightforward ingredients, this is the best lemon ricotta cake ever. It's excellent with a strong cup of coffee or a smidge of ...

Remove the cake from the pan and let cool for 15 minutes before unmolding. To unmold, run a knife around the edges of the cake and slowly loosen the outer ring and remove. Transfer the cake to a ...

Place one cake layer on a cake plate or stand. Brush with some simple syrup. Spoon 1/2 cup of the lemon curd into the center; spread with an offset spatula to make a 1/4-inch layer, leaving a 1/2 ...

Let the cake stand for 10 minutes to set the glaze before serving from the pan. Make ahead The cooled, syrup-soaked cake can be wrapped in plastic wrap and kept at room temperature for up to 2 days.

1. Set the oven at 350 degrees. Butter a 9-inch springform pan, line the bottom with a round of parchment paper cut to fit it ...

Nigella Lawson's lemon cake paired with a blueberry compote might give ... When ready to assemble, carefully remove the cake from the tin and invert it onto a serving plate or cake stand. In a bowl, ...

This cake is fluffy, ... Scatter more lemon zest over the cake, if you like, to garnish. Let the cake stand for 10 minutes to set the glaze before serving from the pan.

3 large eggs, room temperature. 1 cup sugar. ¾ cup olive oil. 2 tablespoons lemon juice. 1 tablespoon lemon zest. 1 teaspoon almond extract. Syrup: ¼ cup lemon juice ...

That's about it. Except to say I started this project (after getting home from the grocery store) at about 2 p.m. and we ate it at about 7 p.m.