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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

Saffron Infused Cinnamon Raisin Biscotti

A hint of saffron in this recipe for cinnamon raisin biscotti makes them extra special. I used white and whole wheat flour here. The whole wheat flours makes them a little less dense than biscotti made with all white flour.

Saffron Infused Cinnamon Raisin Biscotti
Makes about 20 pieces

  • 3 tablespoons butter
  • 1/3 cup brown sugar
  • 1/2 teaspoon crushed saffron dissolved in 1/2 teaspoon hot water
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1/2 cup all purpose flour, sifted
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder, sifted
  • 1 tablespoon ground cinnamon
  • 1/3 cup raisins
  1. Preheat oven to 350F.
  2. Cream butter with brown sugar, saffron water and vanilla until light and fluffy. About 3 minutes on high speed. Add egg and continue to mix for another minute. Switch to a wooden spoon and mix in the dry ingredients until a firm yet sticky dough forms. Stir in the raisins.
  3. Transfer mixture to a parchment lined baking sheet and form a log about 14 inches long by 7 inches wide. Press down in the centre to flatten slightly and round the edges with your fingers. Bake for 25 minutes.
  4. Remove from the oven and set aside to cool for 15 minutes. Reduce oven temperature to 300F.
  5. After 15 minutes, transfer biscotti to a cutting board and with a sharp knife, make slices about 1/2 inch thick. Place the slices onto the baking sheet in a single layer and bake for 20 minutes or until crisp. Set aside on wire racks to cool.


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