“Cake Boy” by Eric Lanlard, Mitchell Beazley, $19.99, 224 pages, paperback

London-based and French-trained master pâtissier Eric Lanlard tackles home baking in his fifth book, “Cake Boy.”

The cookbook, first published in Great Britain in 2010 and now out in a paperback edition, features the Frenchman’s favorite home-baking recipes, those he uses to entertain family and friends. Its title comes from the name of his business, Cake Boy, a café, retail emporium and baking school opened in 2007.

The book’s recipes are easy to follow and most are illustrated with full-color photographs by Craig Robertson.

Lanlard offers plenty of tips, beginning in the introduction with “remember, follow the recipes carefully, only buy the best ingredients, and primarily, enjoy yourself.”

As one would expect, his recipes are very European in style — plenty of sponge cakes, tarts, meringues, “tray bakes” and fruit-filled treats.

And fruitcake fans (there are some) will like this cookbook. Lanlard includes a number of fruit cake recipes, including one for Light Fruit Cake, which he says is perfect for serving in the spring and summer and is what he uses for wedding cake. And, his Rocky Road Refrigerator Cake combines pink marshmallows and crushed chocolate chip cookies with candied cherries and golden raisins. There also are recipes for muffins and cupcakes, cheesecakes, pastries, cookies, brownies and puddings.

I tried what Lanlard calls “a perfect summer cake,” his Lime and Lemon Drizzle Cake. While it can be served on its own, it also pairs nicely with fresh berries and sour cream, he says. He suggests serving it for an alfresco lunch. I think the easy-to-make cake would be good with afternoon tea or as a simple, citrus dessert to counter all that chocolate Easter candy.

Cheramie Sonnier is a food writer and columnist. Contact her at sonnierfood@gmail.com, and follow her on Twitter, @CheramieSonnier.