New York Times cooking writer and host Vaughn Vreeland joins TODAY to share two easy, summer desserts with a retro vibe for ...

Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl. Next, cream the butter or shortening with your sugar until a creamy consistency. Now add the egg yolks and ...

Make sure your orange juice is freshly squeezed for the best flavor burst Cover with foil during the last 10 minutes of baking if the top is browning too quickly ...

Bake the orange cake for 1 hour and 10 minutes, or until a wooden toothpick inserted into the center comes out with a few moist crumbs. Cover it loosely with foil after about an hour if it looks ...

5. Set the cake, in the pan, on a wire rack to cool completely. Ease a narrow knife between the cake and the sides of the pan to loosen it. Unlatch the sides of the springform and lift it off.