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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


Sometimes I like to add finely diced tomatoes to this recipe. Ensure you only add the tomato flesh and not the juice or seeds. You don't want guacamole soup. Or do you?

Makes 12 servings

  • 3 ripe avocados
  • 3 tablespoons finely minced sweet onion
  • fresh or pickled jalapeno to taste, finely minced
  • 3 tablespoons chopped fresh cilantro or flat leaf parsley
  • salt
  • juice of 1 lime
  1. Remove flesh from avocados and mash with a fork. Add all other ingredients to combine.It's up to you how lumpy or smooth you like it.
  2. Refrigerate until ready to use.


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