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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

Banana Bread/Cake with Chocolate and Peanut Butter Topping

I took my favourite banana bread recipe and made bars out of it! It's always fun to re-purpose other recipes. 

Banana Bread/Cake with Chocolate and Peanut Butter Topping
Makes 30-40 squares

  1. Prepare the banana bread batter according to instructions in the recipe. *Add 1/4 cup each of pecans & peanut butter morsels into to the banana bread recipe.
  2. Spread it into a prepared 10x15 glass baking dish. You can use other sizes of dishes depending on how thick or thin you want your squares, just be sure to adjust the cooking time accordingly.
  3. Bake in a preheated 350F oven for about 20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
  4. Melt the semi sweet chocolate and butter in the microwave for 30 seconds. Stir it then microwave for another 30 seconds or so until it's melted. Stir well then set aside to cool slightly.
  5. Melt the peanut butter morsels in the microwave for about 30 seconds or until melted. Stir. Let cool slightly then put into a sandwich bag and twist to close. Cut a small amount off the tip of the bag.
  6. Spread the semi sweet chocolate mixture over the cooled banana cake.  You don't have to go to the end because you can cut them off later and eat them when nobody's looking.
  7. Make lines across the cake with the melted peanut butter chips. Use a toothpick and run it across the lines one way, clean it off with a paper towel, then run the toothpick across the other way. Keep doing this until you've completed your pattern.
  8. Refrigerate until the chocolate sets then cut into squares with a sharp knife.
  9. Store them in a container between layers of parchment paper in the fridge.


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