Skip to main content


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

Chewy Coconut Cookies

These are really yummy and super chewy! You can get about 30 cookies out of this recipe depending on the size of scoop you use.

Chewy Coconut Cookies
Adapted from
Makes 30 cookies

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups flaked coconut
  1. Preheat oven to 350F and line a baking sheet with parchment.
  2. Combine the flour, baking soda, and salt. Set aside.
  3. Cream butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy.
  4. Slowly mix in the flour mixture, then stir in the coconut.
  5. Use a cookie scoop to drop the cookies about 2" apart.
  6. Bake for 8 to 10 minutes until edges are lightly golden.
  7. Let rest on the cookie sheet for a minute then transfer to wire racks to cool completely.


Popular Posts