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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

Coffee Biscotti with Semi Sweet Chocolate Chips Recipe

I adapted this recipe from a Pecan and Coffee Biscotti recipe from Better Homes and Gardens.

I cut the recipe in half because sometimes we really don't need a whole batch. 



Coffee Biscotti with Semi Sweet Chocolate Chips
Adapted form Better Homes & Gardens
Makes 16-18 pieces

Ingredients
  • 3/4 cups + 2 tablespoons all purpose flour
  • 1/3 cup white sugar
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1/8 cup butter, cold and cut into cubes
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant coffee granules
  • 1 large egg
  • 1/3 cup semi sweet chocolate chips
  • 1 teaspoon turbinado sugar (regular sugar will work too)
Directions
  1. Preheat oven to 350F and position rack one level above middle.
  2. Sift flour, sugar, baking powder and salt into a bowl. Add butter and blend with your hands or a pastry cutter it until it resembles course meal.
  3. Mix vanilla with coffee granules until dissolved. Add coffee mixture and egg to flour mixture and mix until it forms a ball. Knead in the chocolate chips.
  4. Form into a thick log and place it on a parchment lined baking sheet. Flatten the top so the log becomes about 1" thick. Round the sides slightly.
  5. Rub the turbinado sugar on top and bake for 35 minutes. The top will look a little cracked.
  6. Remove from the oven and allow to cool for 10 minutes on the pan. Also reduce the oven temperature to 325F.
  7. Move the log to a cutting board and cut slices about 1/2" thick with a serrated knife.
  8. Place the slices on the baking sheet so they're not touching. Bake in the 325F oven for 15 minutes or until crisp. Cool completely on wire racks before serving.
  9. Serve with coffee, of course!
Tip: You could really add anything to this biscotti!

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