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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

Double Duty Chocolate Chip and Raisin Cookies

The texture of these cookies is a bit cakey. They are soft but not chewy. I made a small batch of dough and divided in half to make two different kinds of cookies.

Raisin on the left, chocolate chip on the right.

Balls of cookie dough. And yes, I eat it raw.

Flattened a little before going in the oven.

Double Duty Chocolate Chip and Raisin Cookies
Makes 34 cookies

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 tablespoon vanilla
  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips
  • 1/2 cup raisins
  1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  2. In a bowl, beat butter and sugar until fluffy. I used a whisk but you can use an electric mixer if you're feeling lazy.
  3. Whisk in egg and vanilla. The mixture should still be fluffy.
  4. Mix the dry ingredients together and stir them into the wet ingredients with a wooden spoon until well combined.
  5. Divide the batter into two bowls. Add chocolate chips to one bowl and raisins to the other.
  6. Using a small cookie scoop drop balls of dough a few inches apart onto the prepared cookie sheet. Flatten them slightly with your fingers. Bake one notch up from the centre of the oven for 8-10 minutes or until bottoms are golden. Try not to burn them.
  7. Remove from oven and let cool on cookie sheets for a minute or two before transferring to wire racks. Repeat for remaining dough.
Tips: I used raisins and chocolate chips but the possibilities are endless. You could use different flavours of chocolate chips, dried fruits, coconut or nuts instead. If you don't have a cookie scoop, a heaping tablespoon of dough will do the trick.


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