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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

How to Make an Easter Bunny Cake

Last year I tried to make a bunny cake and failed so miserably that I took it apart, re-frosted it and left it plain. It was terrible. I couldn't even bring myself to take a picture of it. This year I got smart and looked up instructions! This bunny is slightly less creepy than last year.

The first thing you need to do is bake your favourite cake in a around pan - I used a spring form. Then whip up a batch of your favourite frosting. About 1 1/2 cups should do. I'll tell you a secret - I cheated on this one. I used a French vanilla boxed mix (baked according to package directions) and a tub of icing from my friend Betty Crocker.

First, cut the cake in half.

Put a little frosting on the plate to hold the cake on, and between the two pieces of cake to hold them together. I put the top of the cake facing out since the bottom is flatter and the pieces will fit together better. Then cover the whole thing in frosting. It doesn't have to be nice, you're going to add fur later.

Cut out a notch and frost the cut areas. Eat the notch!

Toast some coconut in the oven on 350F or in a nonstick frying pan over medium heat until it looks like this. Cool completely.

Cut 1 large marshmallow in half diagonally for the ears.

These are the ears.

Cut another marshmallow in half for the cheeks.

Place the ears on top of the notch you cut out earlier. Press the cheeks onto the face and use jelly beans to make eyes and a nose. Use 2 small marshmallows for teeth .

And one more big one for a tail.

Put your coconut on a large tray so you can re-use it to fill in other parts of the bunny. Use your hands to press the coconut all over covering your bunny completely. Put the leftover coconut into a zipper bag and add a few drops of green food colouring. Seal the bag and shake it until the coconut turns green.

Use the green coconut as grass and add a few eggs for decoration . I had some coloured sugars and since the cut side of the ears were sticky I used the sugar to add a little sparkle. I also sprinkled some in the grass.

Refrigerate until ready to eat. You could make the cake a few days in advance but I would probably frost it no more than a day ahead of time.

The video on how to assemble this bunny cake is available at Allrecipes.


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