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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

Frolls - Fake Rolls

I found this recipe for Frolls (aka fake rolls) on Facebook (the page has since been removed so I can't provide a link). Sometimes they're also called Oopsie Rolls.

This recipe a good replacement for buns or other baked goods when you're cutting out starch and sugar. This recipe is good for all phases of the South Beach Diet. 

You could serve these warm with butter and jam for breakfast. If you're making savoury Frolls, try using different cheeses and spices. How about ham and cheddar?

Frolls - Fake Rolls
Makes 6 servings

  • 2oz cream cheese, softened
  • 2 large eggs, room temperature
  • 1/8 teaspoon cream of tartar
  • 2 packets of Splenda
  • 2 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • pinch chili powder
  • pinch salt
  1. Separate the egg whites and yolks into 2 separate bowls. Make sure the bowl with the whites is either metal, glass or ceramic and free of any oils. 
  2. To the yolks, add all other ingredients except cream of tartar. Beat with a fork and set aside.
  3. With an electric mixer, whip the egg whites with cream of tartar for several minutes until stiff meringue peaks form. This will take awhile, don't give up, just keep beating.
  4. With the same mixer, give the egg yolk mixture a beat until very well combined. Don't worry about cream cheese lumps.
  5. Put one spatula full of beaten egg whites into yolks and gently fold until combined. Add yolk mixture to whites and fold gently with a spatula just until combined.
  6. Place 6 dollops of the mix onto a parchment lined baking sheet about 2 inches apart. Bake for 30 minutes. They should still be a bit soft. Cool completely on a wire rack.
Added Note - February 23rd, 2011: I just found out these are also called Atkins Revolution Rolls. Here's a video on YouTube of a guy making them. His look nice and puffy. I think I'll make it for breakfast tomorrow with ham and cheddar (no Splenda).


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