Unbelievably moist and bursting with fresh orange flavor, this delicious and simple orange loaf cake is made with olive oil ...

Line a 1lb loaf tin with parchment and heat the oven to 180C/gas mark 4. Mix the sugar, zest, juice, eggs and oil together. Beat in the soft butter. Sieve the flour and baking powder together and ...

Remove the cake from the oven once cooked and leave it inside the tin. Poke holes all over the surface with a cocktail stick or skewer. Combine the sugar and orange ... 2 lined loaf tins if ...

Loaf cakes tend to keep well, if wrapped in paper and stored in an airtight tin. Some even taste better after a few days, like a ginger cake. Loaf cakes also freeze brilliantly, just wrap them ...

Grease or line a 2lb/900g loaf tin. Cream together ... marmalade, orange zest, chopped ginger and syrup. Spoon into the prepared cake tin. Bake for 30–40 minutes, or until a skewer inserted ...

On the long list of things that I love, Dolly Parton and chocolate cake rank pretty high. Baking from scratch, on the other hand, is quite a ways down. In fact, it might even be on the list of ...

This is a gluten-free cake - almond meal is used instead of flour. It's a dense but very moist cake. It has been a favourite for birthdays in my family for the last few years!

Add zests. Whisk batter to thoroughly combine. Pour into prepared cake pan. Set pan in cold oven and set to 350 degrees. Bake until cake is golden brown and a knife comes out clean, 45-60 minutes.

It’s called meal prep. A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. Instead of icing ...

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One such treat that blends some of the season's best flavours is an apple and cinnamon loaf cake that offers both a crumbly and moist delight. Baking aficionado Jenefer Hmo took to a Facebook ...