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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

Poached Pears with Raspberry Sauce

You can sweeten this recipe with honey or sugar if you want, but I like it just the way it is.

Straining the sauce is optional but not necessary if you don't mind the raspberry seeds. If you want to get even fancier, remove the skin and poach the pears whole with the stem on. They'll look really pretty on the plate.

Poached Pears with Raspberry Sauce
Makes 6 servings

  • 3 medium pears
  • 1 cup orange juice
  • 1/2 cup water
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • 1 cup frozen raspberries
  • 6 tablespoons Cool Whip (regular)
  1. Peel the pears, then cut them in half and remove the core with a melon baller. Remove the stem with a knife.
  2. In a nonstick pot, combine the juice, water, cinnamon stick and vanilla and bring to a simmer over medium high heat. Add the pears and reduce the heat to medium. Simmer for about 15-20 minutes until pears are tender (stick a knife in them). Remove the pears with a slotted spoon and set aside. Remove and discard cinnamon stick.
  3. Add the frozen raspberries to the pot and continue to simmer until the sauce has reduced to a syrup. Add the pears back just to coat then transfer to serving plates. Top each pear with 1 tablespoon sauce and a dollop of Cool Whip.


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