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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

The Best Fluffy Pancakes Ever!

My family LOVES these pancakes. That's about all you need to know. Make them and you'll understand why!

The Best Fluffy Pancakes Ever!
Adapted from
Makes 10 pancakes

  • 1 3/4 cups 2% milk
  • 1/4 cup white vinegar
  • 1 tablespoon vanilla
  • 2 cups all purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1/4 cup butter, melted and cooled
  1. In a measuring cup, measure out the milk and add the vinegar. Let it sit for 5 minutes - this is a substitute for buttermilk.
  2. Mix the dry ingredients with a whisk. Make a well in the centre and add the milk mixture (it will be lumpy but it's all good). Add the eggs and butter then whisk until well combined.
  3. Heat a nonstick pan over medium heat. Brush on some butter. Drop 3 or 4 pancakes into the pan. I use about 1/4 cup batter for each pancake but you can make them bigger if you like. Cook for a few minutes until bubbles appear on the surface, flip and continue to cook for another minute or two until the second side is golden. Set aside and continue until all the batter is done.
  4. Serve with syrup and fresh berries.
  • Keep the pancakes warm until ready to serve, by placing an oven proof plate in a preheated 200F oven.


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