Skip to main content


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

Ham and Cheddar Frolls

I had another go at the Frolls recipe. This time I went savoury with cheddar and ham. They are so good!

Ham & Cheddar Frolls
Makes 6 frolls

  • 3 eggs, separated
  • 3 oz cream cheese
  • 1 teaspoon butter, melted and cooled
  • 1/2 packet Splenda
  • salt and pepper
  • 2 slices cooked ham, diced
  • 1/3 cup grated sharp cheddar
  • 1/4 teaspoon cream of tartar
  1. Separate the eggs into 2 separate bowls. Make sure the bowl with the whites is either metal, glass or ceramic and free of any oils. Let both sit for about 20 minutes to come to room temperature.
  2. To the yolks, add cream cheese, butter, Splenda, salt and pepper. 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 another beat until very well combined. Don't worry about cream cheese lumps. Stir in the ham and cheese.
  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. Don't over mix or you'll deflate the whites.
  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.
Tip: I stored this batch in the fridge because of the ham and cheese. I didn't feel right about leaving it on the counter. I'll check in the morning to see how they kept. I'm looking forward to a nice breakfast of coffee and frolls.


Popular Posts