This recipe accompanied Rita Williams's essay "A Giving Tree" (April 2008). We based this stalwart recipe on one from baking maven Maida Heatter, and we really do think it is the best damn Meyer lemon cake we've ever had. For the best results, use a light-colored metal loaf pan.

1. Prepare Cake: Preheat oven to 350°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition; stir in vanilla. 2. Whisk together flour and next 4 ingredients in a medium bowl.

Luscious salted caramel frosting elevates this cake to YUM! From Alexandra:"I was assigned to make a cake for the school Halloween Carnival, so I knew it had to be amazing. Not just amazing but jaw-dropingly-gorgeous and I-can't-stop-eating-this delicious. This definitely hit the mark.

This cake is gluten-free and dairy-free! From Aran: "I adore pink peppercorn in desserts. I have been sprinkling it over strawberries for years. It adds a warmth and slight spice without being too overpowering. This is a very versatile gluten and dairy free cake that can be topped with any fruit you like or simply made into a pound cake and drizzled with your favorite icing."

Sweet, fresh, and totally satisfying! Serves 6 1 can coconut milk (unsweetened) 2 cups whole milk 1 1⁄3 cup white basmati rice 1⁄3 cup sugar 2 mangos, peeled and chopped 1 lime, zest and juice 1 tablespoon sugar few springs thai basil, leaves removed Heat the coconut milk and whole milk until they are just below a boil Add the basmati rice and keep at a low simmer, stirring frequently, until the pudding has thickened and the rice is tender, about 25 minutes Remove from heat and stir in the sugar.

Homemade Chocolate Covered Strawberry Ice Cream Cake is delightfully fruity, frosty, and impressive, making it the perfect special cake for summer. I've got a treat in store for you today! When Clabber Girl asked me to create a special frozen summer dessert recipe using their baking powder, I was thrilled.

Angel Food Cake with Balsamic Strawberries - One look at this cake and you can see why it's called an Angel Food Cake . Light, airy, angelically white, and of course heavenly to consume. Top each slice with sweet tangy balsamic strawberries and you have a treat that will earn you a halo!

Dig in! Here's an impressive dessert that's meant to be a serve-yourself buffet wow. Directions 1 Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour. 2 Make pudding mix as directed on box for pudding, using milk; refrigerate.

While most crumb bar recipes call for one dough that is used for both the top and bottom of the bars, this bar combines the best of a crumb bar with the best of a fruit crumble. The result: an easy shortbread cookie base covered with a layer of sweet blueberries, then topped with an extra thick layer of buttery crumbs.

Strain cream mixture through a fine mesh strainer into pot with eggs and sugar, followed by browned butter; discard soaked pecans. Whisk until fully combined, then set over medium heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F.