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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

Iced Vanilla Coffee Milk

This recipe is adapted from The South Beach Diet's Taste of Summer cookbook. Adjust the sugar/Splenda to your taste.

Iced Vanilla Coffee Milk
Makes 1 serving

  • 1 tablespoon boiling water
  • 1 heaping teaspoon instant coffee
  • 1-2 teaspoons sugar or sweetener
  • 3/4 cup cold water
  • 1 teaspoon vanilla extract
  • 1/3 cup 1% milk (dairy-free milk for vegan)
  • ice cubes
  • 1-2 tablespoons whipped topping (or whipped coconut milk for vegan)
  • ground cinnamon and cinnamon stick (optional)
  1. In a measuring cup, mix water, coffee and sugar to dissolve. Stir in cold water and vanilla. Stir in milk. Pour into a large glass over ice cubes.
  2. Garnish with Cool Whip, cinnamon (I forgot) and a cinnamon stick.


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