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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

Gingerbread Cookies

I love gingerbread cookies! My kids like them too. And what's a Christmas cookie platter without gingerbread people?

You can substitute corn syrup for the molasses. It won't taste like gingerbread anymore, but it still makes a nice cookie! It's hard to say how many cookies you can get out of this. It'll depend on the size of your cookie cutters.

Gingerbread Cookies
Makes about 24 cookies

  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1 egg yolk
  • 1 cup flour
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  1. Beat butter and sugar on medium speed until fluffy, about 3 minutes. Beat in molasses and egg yolk until well combined.
  2. Sift the dry ingredients into the bowl and combine with a wooden spoon.
  3. Chill for 30 minutes in the fridge or 15 in the freezer.
  4. Preheat the oven to 350F and line a baking sheet with parchment.
  5. Roll out onto a lightly floured surface to about 1/4" thick. Use a cookie cutter to make your shapes then re-roll the scraps and keep cutting. Repeat the re-rolling and cutting of the scraps.
  6. Bake for just about 7 minutes or just until the edges start to brown. This will depend on the size of your cutter and thickness of your dough. Watch the cookies carefully or they will burn.  Let them cool for 2 minutes before transferring them to wire racks. Cool completely before decorating.
  7. You can make frosting using 1/4 cup icing sugar and 1/4 teaspoon milk. Add food colouring if you like. It should be a thick enough to pipe but not as thick as toothpaste. I just filled a plastic sandwich bag and cut off the tip. Let them dry completely before stacking. Even better if you put a piece of parchment between each layer of cookies.
  8. Use little candies to decorate.
  • If you like, add 1/4 teaspoon cloves (I didn't use cloves - I'm not a big fan.)


  1. I love a good gingerbread cookie, but have yet been brave enough to make them myself. Yours look really cute.

  2. These look delicious! I'll be featuring them tomorrow in my November wrap up of the Holiday Sweet Swap.

  3. Are these of the soft or crunchy variety?

    1. I haven't made them since last year but if I remember correctly they are soft. I'll be sure to mention this bit of information in cookie recipes from now on. I think people have their preferences so it would be nice to know ahead of time.


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