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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

Iced Mocha

I was too lazy to walk to the coffee shop to get something so I came up with this iced mocha drink. I love coffee and I love chocolate. YUM!

Iced Mocha
Makes 1 drink

  • 1/4 cup boiling water
  • 1 heaping teaspoon instant coffee granules
  • 1/2 teaspoon vanilla
  • 2 tablespoons chocolate syrup (vegan if desired)
  • ice cubes
  • 2% milk (or dairy-free milk for vegan)
  1. Dissolve coffee in water and set aside.
  2. In a large glass, add vanilla and chocolate syrup. Fill the glass a little over half way with ice cubes. Pour in the coffee and give it a good stir.
  3. Top up the glass with cold milk (or if you're naughty, you can use cream). Stir it again.
  4. You can adjust the chocolate syrup to taste. This is just right for me but you may like it a little sweeter.
  • If you want to get fancy, top it off with whipped cream and chocolate syrup drizzle.


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