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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

Cinnamon Rolls ( Tastes Just like a Cinnabon! )

This recipe's been in my recipe box for years, and it's what we had on Easter Sunday for breakfast along with our boiled eggs and toast. I made half the recipe because I knew if I made the whole thing we'd eat them all, and I didn't want to go there!

These are obviously delicious. Who can resist a fresh gooey cinnamon roll?

All ready to be rolled up.

After the second rising. Ready for the oven.

Fresh from the oven.

Frosted and ready to eat.

Cinnamon Rolls ( Tastes Just like a Cinnabon! )
Adapted from Clone of a Cinnabon
Makes 8 large rolls or 16 mini ones.

For the Dough
  • 1/2 cup warm milk (110 degrees F/45 degrees C)
  • 1 large egg, room temperature
  • 2 tablespoons and 2 teaspoons margarine, melted and cooled
  • 2-1/4 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1-1/4 teaspoons fast acting dry yeast
For the Filling
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 3 tablespoons butter, softened
For the Frosting
  • 2oz cream cheese, softened
  • 2 tablespoons butter, softened
  • 3/4 cup icing sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  1. Mix the flour, salt, sugar, cinnamon and yeast in a large bowl. Make a well in the centre and add the egg, warm milk and margarine. Mix well with a wooden spoon (or your hands) until a firm but slightly sticky dough forms. Transfer to a bowl and allow to rise for 1 hour in a warm place.
  2. Remove from bowl and roll into a large rectangle. The size will depend on the size of rolls you want to make. Mine was about 14x21 inches. I didn't measure though, it's a guess. Mix brown sugar, cinnamon and butter until well combined, then spread over the rectangle of dough leaving one edge empty. Start rolling from the other edge as tight as you can without pushing all the filling out.
  3. Place the roll seam side down on a cutting board and cut the roll in half with a sharp knife. Cut the halves in half and so on until you have the desired number of rolls. Place the rolls in a parchment lined glass dish (I used a 9x13 dish for 16 mini rolls) and cover with plastic. Allow to rise for 30 minutes.
  4. Preheat oven to 400F. After the 2nd rising is complete, bake the rolls for 15 minutes. Remove from oven and let cool for a few minutes while you prepare the frosting. Mix the remaining ingredients with a whisk. You can make it thicker by adding more icing sugar. Frost the rolls while they're still warm.
  • The original recipe was for a bread machine. I don't have one but as you can see it is still possible to make this recipe without one.
  • Reviews on the original recipe from stated that some people had a problem with the filling oozing to the bottom of the pan during cooking. Well, I didn't have this problem but if it does happen to you, flip the buns out onto a serving dish immediately after removing them from the oven so all that goodness can go back into the buns before frosting them.


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