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

Mock Danish

Here we have the popular low carb mock danish.

This is a really easy recipe that you can eat for breakfast or dessert. I used to make it all the time when I did Atkins years ago. Top it with sugar free (or regular) syrup or jam.

You could also grate some lemon zest into this, or add cocoa. It's a good base recipe.

If you're on South Beach you'll need to use light cream cheese.

Mock Danish (cheesecake-like microwavable breakfast)
Makes 1 serving

  • 1 large egg
  • 2 oz cream cheese
  • splash vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1-2 packets Splenda
  1. Heat the cream cheese in the microwave for 10 seconds to soften it. Remove the cream cheese from the microwave and stir in the rest of the ingredients until well combined. Don't worry about lumps.
  2. Microwave for about 2 minutes or until cooked through. Top with something sweet.


Popular Posts