When it's cold outside, we always feel like staying in, spending time in the kitchen, and baking lots of wholesome desserts.

It does not need to be refrigerated and is actually better the day after it's baked—so it’s a perfect cake to prepare ahead ...

Chef Jill Sandique, one of the metro’s best pastry chefs, has always liked the combination of lemon and chocolate.

Stir in olive oil, milk, and lemon juice and zest. Coat the bottom of a 9-to-10-inch round cake pan with olive oil and a light dusting of flour. Pour batter in slowly and let settle 2 minutes.

This rich yet light Bundt cake by Ruth ... Spoon glaze evenly over cake; let stand 10 minutes. Garnish with pomegranate arils, dried orange slices, and citrus leaves, if desired.

Lemon and thyme are a wonderful combination especially when you use Olivio’s Lemon Infused Olive Oil. Not only does it give this cake a real lemony kick, but the thyme also enhances the ...