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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

Delicious Blueberry Muffins

These were really yummy! The topping was a bit crispy and really added something special to these blueberry muffins.



Delicious Blueberry Muffins
Original recipe from All Recipes
Makes 12 muffins

Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup avocado (or unflavoured) oil
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup fresh blueberries
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons ground cinnamon
Directions
  1. Preheat oven to 400F and line a muffin tin with 12 paper liners.
  2. Mix flour, sugar, salt and baking powder in a large bowl.
  3. In a measuring cup, measure 1/3 cup of oil. Add milk until the cup reads 2/3 full. Add the egg and vanilla and mix all the wet ingredients together with a fork.
  4. Mix the wet ingredients into the dry just until combined. Stir in the fresh blueberries. Divide the batter between the 12 muffin cups. About 1/3 cup batter in each. I used a ice cream scoop.
  5. Combine brown sugar, flour, butter and cinnamon with your hands until well mixed. Sprinkle over the muffins.
  6. Bake for about 20 minutes or until a toothpick comes out clean. Rest in the pan for 10 minutes then transfer to a wire rack to cool completely.

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