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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Banana Stuffed French Toast with Strawberry Syrup

For a crispy coating, roll the egg coated bread in crushed up cornflakes before frying.


Banana Stuffed French Toast with Strawberry Syrup
Makes 2 servings

Ingredients
  • 4 slices bread
  • 1 medium banana, sliced
  • 2 eggs, beaten
  • butter for frying
  • 1 cup strawberries
  • 1/4 cup syrup, maple or pancake
Directions
  1. Place the sliced banana between 2 pieces of bread.
  2. Dip into the egg and fry in butter until both sides are golden brown.
  3. In the meantime, put the strawberries and syrup in a pot and cook until the berries start to fall apart. Pour over the cooked French toast.

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