If you love refreshing citrus flavors, this Lemon Cake with Lemon Glaze is a must-try! With its soft, buttery crumband sweet-tart glaze, this cake is bright, zesty, and bursting with fresh lemon ...

1. Set the oven at 350 degrees. Very lightly oil a 9-inch-by-5-inch loaf pan. Line the pan with parchment paper, pressing it ...

You'll need three lemons and a short list of pantry staples to make this moist, tender cake that's equally perfect for breakfast or dessert. The sweet-tart lemon glaze dresses the loaf up and ...

Beat in the vanilla and the lemon zest, lemon juice ... Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed.

You'll need three lemons and a short list of pantry staples to make this moist, tender pound cake that's equally perfect for breakfast or dessert. The sweet-tart lemon glaze dresses the loaf up ...

Leave the oven turned on. Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze. For the lemon glaze, mix together the lemon juice, zest and icing ...

Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached ...

The cake, which is tender, moist and scented with lemon zest, is brushed with a simple glaze of lemon juice and sugar.