Search

This Lemon Bundt Cake is ultra moist, tender, buttery, full of fresh lemon flavor and so easy to make. Topped with a simple lemon glaze. It's the perfect show stopping cake for any occasion!

A recipe from the Pantry, Fall Farmers Market, taught by Laura Pyles. Yields one 10-inch bundt cake.

The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to ¾ cup. We give both options below. Here are five ways to adapt the torte.

This flowerless mind blowing good cake fluffs up like a fancy soufflé and then slowly comes down into a warm delicious, not overly sweet chocolate dream. Many times I can skip the whipped cream – it’s that good.

My friend Signe “the pancake queen” Marie’s recipe for crêpe style pancakes 🥞

This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping.

This one bowl recipe yields simple and quick chocolate chip cookies that chewy with a nice crispy edge