There are some desserts that just sing of sunshine and happiness, and this Elegant Lemon Blueberry Cake is definitely one of ...

Prep. Preheat oven. Cut a circle out of parchment paper to line the bottom of an 8 or 9-inch round cake pan. Lightly grease the pan and set aside.

While cake flour and all-purpose flour are different, ... 425 grams) cake flour. Simple Lemon Syrup. ¼ cup (2-ounces, 57 ml) fresh lemon juice. ½ cup (3.5-ounces, 99 grams) granulated sugar.

When substituting all-purpose flour for cake flour, ... LEMON MOUSSE. Grated zest and juice of 3 lemons (or to taste) 3 egg yolks 3 tablespoons sugar ½ cup heavy whipping cream ...

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 ...

Butter and flour two 9-inch cake pans. Sift the flour and baking powder together. Put the butter and sugar in the bowl of a mixer fitted with a paddle, and cream together on high speed until white ...

When it comes to measuring flour, how you do so matters. One question that comes up often regards when the flour should be sifted. If the recipe says “1 cup flour, sifted,” you measure, then ...

Bake at 325°F until top of cake just starts to set up, about 25 minutes. Arrange rhubarb strips in a decorative pattern on top of cake, cutting in half crosswise if necessary; sprinkle with ...

If you were to use 100 percent all-purpose flour in place of cake flour, the AP flour would absorb all the liquid, causing gluten to rapidly develop and result in a chewy, dense final product.

Add flour, 1 cup at a time, beating until batter is smooth after each addition. Stir in 2 tablespoons lemon zest or extract and 1 cup lemon-lime soft drink. Transfer batter to prepared pan.