Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.

For the lemon olive oil cake: Set an oven rack to the middle position and preheat to 350 degrees F. Grease and flour a 9-inch springform pan. Cut out a parchment paper round and cover the …

Preheat the oven to 375 degrees F. Bake the cake, rotating the pan halfway through, until golden brown and a matte crust has formed but the center is still wobbly, about 30 minutes (see …

Instead of adding 3 eggs to your cake batter, add 4. The extra egg will add more fat, making for moister cake and a little extra structure — an important quality of a cake that you want to …

For the cake: Preheat the oven according to the package instructions. Spray a 9-by-13-inch cake pan with nonstick spray. Fold the lemon zest into the cake mix batter, then pour into the …

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

Preheat oven to 350 degrees F. Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts.

For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13 cake pan. In a large bowl, whisk the flour, granulated sugar, baking soda and salt. Make a well in the center and add the ...