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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

The Best Banana Bread / Cake Recipe EVER

This is my favourite banana bread/cake recipe ever! You can also use this recipe to make cupcakes. 

I got this recipe from a free little booklet from Robin Hood flour from 1997. Although the image is different, I believe this is the same recipe from the book.

This one has walnuts.

To make a heart you put half the batter in a round pan and the other half in a square pan. When they're cooked and cooled. Cut the circle cake in half. Turn your square so you see a diamond. Add each half of the circle to the top edges of the diamond. Frost and drizzle with melted white chocolate, then put some toasted coconut around the edges.

On medium heat, cook 1 cup each frozen blueberries, frozen raspberries raspberries and 3 tablespoons sugar until the berries melt together into a sauce. Sprinkle on 1 teaspoon corn starch and stir until thickened. Remove from heat and chill until ready to use. Spread between layers of cake.
Walnuts and chocolate chips.

The Best Banana Bread / Cake Recipe EVER

For the Cake
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1/2 cup butter, softened
  • 1/4 buttermilk
  • 1 cup mashed ripe bananas (about 3 bananas)
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup buttermilk
For the Frosting
  • 2 8oz packs cream cheese
  • 1/4 cup butter, softened
  • 2 cups icing sugar
  • 1 tsp vanilla
  1. Preheat oven to 350F.
  2. Combine flour, baking powder, baking soda and salt. Add sugar, butter, 1/4 cup buttermilk and banana. Beat with a mixer on medium speed for 2 minutes.
  3. Add eggs, vanilla & 1/4 more buttermilk. Beat on medium speed for 1 minute.
  4. Spread batter evenly in 2 greased 9" cake pans, 2 loaf pans, or 24 prepared muffin tins.
  5. Bake for 30-40 minutes or until toothpick comes out clean.
  6. For frosting, beat cream cheese and butter together, then add icing sugar and vanilla. Beat until smooth. Spread over cooled cake.
  7. Cool completely before frosting or serving.
  • Add nuts, chocolate chips, blueberries or anything else you think might be good with bananas.


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