We all love a lemon drizzle cake but this new recipe from plant lover and TV presenter Hugh Fearnley-Whittingstall is a slightly new take on it. He says: “This spin on it has the unlikely inclusion of ...

Making a cake from scratch can feel like a gamble for those with little experience, but when it comes to the classics, Mary Berry has a tip for almost any bake. Her easy chocolate cake recipe swaps ...

I’ve made cakes with carrots before, but not with courgettes, and was amazed – and thrilled – to find how good this is. It’s light, lemony and yummy. I’m now a courgette cake convert. TIME CHECK PREP ...

The simplest of puddings, and still one of the best. This is my classic ratio, but infused with a little lemon zest. I use the barest minimum of gelatine to make for the very softest wobble. Use ...

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 ...

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 ...

There is a glut of courgettes at this time of year, and while they are most often associated with savoury cooking, they are also a good baking ingredient. Courgettes hold a lot of water so can add ...

Line an 9-inch round spring-form tin with parchment. Preheat your oven to 180 ºC/gas mark 4. Cover the raisins in warm water and set aside. Mix the eggs, oil and sugar until creamy. Sieve the flour, ...