Preheat oven to 350°F. Combine granulated sugar and lemon zest in a large bowl; rub with fingers to disperse lemon oil until sugar feels moist, about 1 minute. Whisk in olive oil. Add eggs; whisk ...

I tend to be a “go big or go home” kind of girl, so when I was creating this lemon cake I made sure to include lemon every step of the way. If you really want to take it over the top, you can add a ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Unlike one of my friends who possesses an ardent love for lemon desserts (her favorite cookie is lemon, out ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. My daughter is a lemon dessert fiend (we ...

If you’ve ever tried to make baklava, you’re aware of the labor-intensive process of buttering each thin layer of phyllo to create a beautifully flaky dessert. We’re not saying this dessert is a ...

There are two types of Mexican sugar skulls: those made to eat and those made for decoration. Thankfully, Mexican cookbook author Yvette Marquez-Sharpnack has offered a solution, mini lemon sugar ...

When Matt Lewis became a baker, he started a quest to re-create the lemon Bundt cakes of his youth. After “a million different versions,” he says, he achieved lemon-cake bliss, using the zest of 10 ...

The one item you could always count on in my house growing up was a big tub of cottage cheese. Usually of the generic supermarket-brand variety, it was a fixture in our kitchen, front and center in ...