This Italian Ricotta Lemon Cake is an excellent Italian dessert to prepare for your friends and family. You do not need a ...

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes ...

To prepare the ricotta and blueberry cake, start by melting the white chocolate ... Flavor with grated lemon zest (7), mix ...

Spoon the lemon drizzle over the top of the cake and leave in the tin until completely cold. Cut into slices and serve. Layering the cake batter and blueberries in the tin prevents all the fruit ...

while ricotta cheese, crème fraîche and plenty of fresh lemon zest make these cupcakes incredibly moist and fluffy. Find this recipe and others in Food & Wine's lemon cake guide.

Beat egg yolks and sugar together until pale and well incorporated. Slowly add oil, then yogurt and vanilla extract. Sift in flour with baking soda and salt. Whip egg whites to soft peak and fold ...

Food & Wine has ideas such as cinnamon polenta, lemon ricotta, blueberry banana and more. Plus, our own mad genius, Justin Chapple, reveals how you can use a turkey baster as your secret weapon ...