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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

Egg Free Date Mini Muffins with Almond Vanilla Glaze

Last week I was low on eggs and I wanted to make something for work. I decided to go back to the Egg Free Date Muffin recipe I made awhile ago. I added a simple glaze on top to make them a bit more special and used a mini muffin pan. Maple extract might also be nice on these, but I didn't have any.

Egg Free Date Mini Muffins with Almond Vanilla Glaze
About 35 mini muffins

  • 1 recipe Egg Free Date  Muffins
  • 1 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla
  • 1-2 tablespoons milk (regular or dairy-free) 
  • sliced almonds
  1. Preheat oven to 400F and line 35 mini muffin tins with paper liners. You may get more or less muffins depending on how much batter you add to each one.
  2. Prepare the muffin batter as directed in the Egg Free Date Muffin recipe using only half the amount of sugar stated and chop the dates smaller if you can.
  3. Divide the batter among the muffin tins until they're about 3/4 full. I used a small cookie scoop. Bake for about 10 minutes or until a toothpick comes out clean. Set aside to cool.
  4. Toast the almond slices in a pan over medium heat just until they start to get toasty. It will only take a few minutes. Set aside to cool completely.
  5. Mix powdered sugar with almond and vanilla extracts and 1 tablespoon of milk. Add more milk if it's too thick. It should still be thick but easy to spread.
  6. Once muffins are completely cooled, remove them from the pan. It's easier to remove them before adding the glaze.
  7. Place about 1/2 teaspoon of glaze on the muffins. Place a slice of almond on them while they're still wet.
  8. Store in an airtight container in a cool place.


  1. I'm not a huge fan of dates, but I must say, I would eat one of those! They look fabulous!! Thank you for commenting on my blog today!

  2. Ooh I love dates! I've been trying to bake healthier desserts lately. These definitely fit the bill. And they look delicious!


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