Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect...
Author: Matt Lewis
Classic carrot-coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing...
Author: Katherine Sacks
This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor...
Author: Ken Haedrich
Author: Claudia Fleming
Author: Melissa Roberts
Author: Maggie Ruggiero
Make this pistachio cake with real pistachio and almond extract flavors. This "naked cake" is finished with silky cream cheese frosting. Read the recipe notes before beginning. The pink flowers pictured...
Author: Sally
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the...
Author: Anna Stockwell
This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.
Author: Janet McCracken
Author: Terry Gibralter
Author: Nick Malgieri
This thin chocolate glaze is the perfect icing for a quick cake, doughnut, or dessert topping. The icing firms up to make a glossy finish.
Author: Diana Rattray
Author: Warren Brown
This moist cake keeps beautifully for a day or two after you make it.
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.
Author: Emeril Lagasse
This flourless chocolate-orange almond cake is bittersweet in the best way.
Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.
Author: Rachel Laudan
Author: Melissa Roberts
Author: Gil Marks
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter,...
Author: James Beard
The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.
Author: Nick Malgieri
Author: Sue Knechtel
Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring...
A great way to use very ripe bananas, this easy-to-make cake incorporates everything you love about banana bread and adds a few more favorites-chocolate, walnuts, and cinnamon-for good measure. (It's also...
Author: Ruth Cousineau
Author: Jill Silverman Hough
This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.
Author: Katherine Sacks