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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

Presto Coconut Pound Cake Recipe - Small Batch Baking

I took this fabulous book from the library called Small-Batch Baking by Debby Maugans Nakos. The first recipe I adapted was the Presto Pound Cake. It's a great base to add any flavours you want. I chose coconut this time.

When I took the cake out of the oven it was nice and puffed but didn't take long to deflate. I'm not sure if that was supposed to happen but it tasted great anyway.
Fresh from the oven.

Don't throw away the egg whites. Store them in small containers for later use. They also freeze well.

Presto Coconut Pound Cake Recipe - Small Batch Baking
Makes 2-3 servings

  • 3 tablespoons 2% milk
  • 1/8 teaspoon baking soda
  • yolk of 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1/2 cup all purpose flour
  • 1/3 cup sugar
  • 3 tablespoons butter, softened
  • 1/3 cup sweetened shredded coconut
  • 1 tablespoon course sugar
  1. Preheat oven to 350F. Place the rack in the middle of the oven. Grease and flour a loaf pan.
  2. Mix the milk and baking soda in a bowl. Gently whisk in the egg yolk and extracts.
  3. Combine flour and sugar in another bowl. Add the butter and half of the milk mixture. Beat with an electric mixer on low until moistened. Increase speed to medium and beat for about 1 minute until light and fluffy. Add remaining milk mixture and beat just until combined.
  4. Pour into prepared pan and sprinkle on coconut and sugar. Bake for about 25 minutes or until toothpick comes out clean. Cool on a wire rack.


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