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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

Extra Buttery Lemon Cranberry Scones

I made a huge mistake when I made these scones. I doubled the butter by accident. Oops! That's a lot of butter! They were still delicious, just more of a cookie texture.

The original recipe called for 3/4 cups butter. I don't know what I was thinking when I cut off a 1 3/4 cup chunk. Still, yum yum yum! Next time I'll pay more attention to the butter.






Extra Buttery Lemon Cranberry Scones
Adapted from Better than takeout.
Makes 24 Scones

Ingredients
  • 3 cups all purpose flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1 tablespoon lemon zest
  • 1 teaspoon salt
  • 1 3/4 cups unsalted butter, cut into chunks
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup cold heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons white sugar
  • 2 tablespoons fresh lemon juice
Directions
  1. Preheat the oven to 375F and line a baking sheet with parchment.
  2. Combine flour, sugar, baking powder, lemon zest and salt in a large bowl. Add cold butter and cut it in with a pastry cutter (or your hands) until crumbly.
  3. Add cranberries.
  4. Add cream and 1 tablespoon lemon juice. If it's too dry, add more cream a little at a time until it comes together.
  5. Divide dough into 4 balls. Flatten each ball to about 3/4" thickness. Use a sharp knife and cut each round in half. Cut each half in 3 pieces. You'll end up with 24 scones.
  6. Transfer the scones to a wire rack.
  7. Combine 2 tablespoons sugar and 2 tablespoons lemon juice. Brush over the scones. If you do this directly on the baking sheet the drips will burn. Transfer the scones to the baking sheet and bake for about 18 minutes or until golden.
Tips:
  1. I meant to sprinkle some turbinado sugar on them before I baked them but I forgot. I couldn't stop thinking about the butter.

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