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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 Chocolate Chip Muffin

I topped these tasty muffins with a sprinkle of oats and coconut. I also used half white and half whole wheat flour. They're moist, delicious, and you can add nuts if you're in a nutty mood.



Banana Chocolate Chip Muffin
Makes 18 muffins

Ingredients
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/2 cup semi sweet chocolate chips
  • 3 ripe bananas, mashed
  • 1/2 cup butter, melted and cooled
  • 1/2 cup 2% milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • oats and sweetened shredded coconut
Directions
  1. Preheat oven to 350F. Line 1 and 1/2 muffin trays with paper liners (18 muffins).
  2. In a large bowl, mix dry ingredients and chocolate chips together.
  3. In another bowl, combine bananas, butter, milk, eggs and vanilla. Add wet mixture to dry mixture and stir until just combined.
  4. Use an ice cream scoop (about 1/3 cup) and divide the batter between the paper liners. Sprinkle on some oats and coconut.
  5. Bake in the middle of the oven for about 25 minutes or until a toothpick comes out clean. Cool on wire racks.

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