Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake -- one of the darlings of midcentury cuisine -- became famous for its wonderfully light and airy texture, ...

Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake -- one of the darlings of midcentury cuisine -- became famous for its wonderfully light and airy texture, ...

1. Preheat the oven to 350 F. Grease an 8½-inch layer pan with extra butter, and base-line with parchment paper. 2. To make the cake, cream the butter and sugar together in a large bowl using an ...

There's nothing quite like a freshly baked lemon drizzle cake, with its zesty bite perfectly complemented by the sweet sponge. Mary Berry's traybake recipe requires minimal ingredients and cooks in ...

This classic British loaf cake is incredibly moist because it's made with olive oil instead of butter, which also gives the batter a rich golden color. The addition of poppy seeds makes it a perfect ...

There's something truly special about a fresh-from-the-oven lemon drizzle cake, with its tangy flavor perfectly balanced by the sweetness of the sponge. Mary Berry's traybake recipe calls for just a ...

Preheat oven to 350 degrees. Lightly grease a 10-inch tube or 12-cup Bundt pan. In a large bowl, cream together butter and sugars. Blend in eggs, vanilla and rum extract. Add Vernors. In another large ...

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-auchool Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...