When it comes to baking, I mostly stick to my tried-and-true single-layer cakes. This is largely because I don’t want to deal with decorating a layered cake, let alone having to think about how to ...

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This olive oil cake heralds the spring season and warrants a place at your Passover or Easter table. It’s drenched with lemon, and it’s gluten-free, to boot. Elegantly simple and refreshingly ...

Back in the day, when I was a personal chef, there was a lemon pound cake from Fannie Farmer’s Baking Book that one of my clients went bananas for (yep, I’m mixing fruit metaphors). It had everything ...

This orange drizzle cake is so rich, buttery, and tender you might actually call it creamy. The cake includes a few whole oranges stirred right into the batter and a generous drizzle of orange syrup.

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The cake looks the “Blizzard of ‘78″ right out of the box—a gleaming, double-deck white cake with lemon filling between the layers. It’s iced with buttercream frosting and windswept with coconut ...

While on a recent assignment taking photos for the Detroit Free Press at Hazen's Blueberry Farm, I put down my cameras and picked 5 pounds of blueberries to bring home to my wife, Jill, who repeated a ...