If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. One of our only gripes with the heavy foods of winter is that ...

This article covers how to zest a lemon with a grater and a paring knife, plus storage tips and substitution ideas! Every home cook should know how to zest a lemon—it’s an easy way to add bright, ...

If you've ever been cooking and been confused at the terms "lemon zest," "lemon rind," or "lemon peel," you aren't alone. These terms all sound similar and are used in comparable recipes, but they ...

Meringue does double-duty in this meringue-topped lemon sponge cake: Beaten egg whites lighten the lemon and butter cake batter, which is baked until tender and just set. A generous amount of Italian ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

For the lemon syrup, you will need: 1/4 cup of lemon juice, about 1 lemon and 3 tablespoons of powdered sugar For the strawberry icing, you will need: 1 cup powdered sugar (sifted), 1.5 tablespoons ...

Boxed cake mix is the saving grace for all last-minute dessert needs, and can certainly be just as delicious as cake made from scratch. While some may look down on using a mix, you can get a ...