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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

Blueberry Pancakes with Bananas Foster & Strawberries



Blueberry Pancakes with Bananas Foster & Strawberries
Makes 6 servings
Original recipe for pancakes from Allrecipes.com
Original recipe for bananas foster from Allrecipes.com

Ingredients
For the Pancakes
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons white sugar
  • 1 large egg
  • 1 cup milk
  • 1/2 tablespoon butter, melted
  • 1/2 cup frozen blueberries, thawed
For Bananas Foster
  • 1/4 cup butter
  • 2/3 cup dark brown sugar
  • 3 1/2 tablespoons rum
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3 bananas, peeled and sliced
  • fresh strawberries (optional)
Directions
For pancakes:
  1. In a large bowl, sift together flour, salt, baking powder and sugar.
  2. In a small bowl, beat together egg and milk.
  3. Stir milk and egg into flour mixture.
  4. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
  5. Heat a lightly oiled/buttered griddle or frying pan over medium high heat.
  6. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. 
  7. Brown on both sides. Transfer to a heat-proof dish and place in the oven on the lowest heat to keep warm while you continue to cook the rest of the batch.
For bananas foster:
  1. In a large, deep skillet over medium heat, melt butter.
  2. Stir in sugar, rum, vanilla and cinnamon.
  3. When the mixture begins to bubble, place bananas in the pot.
  4. Cook until bananas are hot, 1 to 2 minutes. Serve hot over the pancakes.
  5. Top pancakes with fresh strawberries.

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