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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

Guest Post on MOMS CRAZY COOKING! Pumpkin Spice Cake!

I'm a little late in posting today, but please check out my Thanksgiving Guest Blog post on MOMS CRAZY COOKING

I made this cake to bring to a potluck we had at work. I thought it was yummy! The spices weren’t overwhelming and the pumpkin was just the right amount for my liking. It was moist and people seemed to enjoy it! We cut it up into smaller pieces at work (about 24), but if I were serving this at home I would probably get 12 servings out of it.

Pumpkin Spice Cake
Recipe adapted from My Finds Online
Makes 12 Servings

  • 1 package spice cake mix
  • 1 package instant vanilla pudding mix
  • 3 large eggs
  • 1 cup canned pumpkin
  • ½ cup avocado (or unflavoured) oil
  • ½ cup water
  • ½ cup icing sugar
  • milk
  • candies for decoration
  1. Preheat the oven to 350F. Spray a bunt cake pan with cooking spray. Instead of using flour, coat the pan with some of the spice cake mix. Tap the excess into the bowl that you’re going to mix the batter in. Why waste it?
  2. In the bowl, whisk together cake mix and pudding mix.
  3. Make a well in the middle and add eggs, pumpkin, oil and water. Whisk all ingredients together just for a minute until combined. There may be a few lumps but that’s okay.
  4. Pour the batter into the prepared pan and bake for about 40 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan then turn out onto a wire rack to cool completely.
  5. Once the cake is cool you have several options. You can add a cream cheese frosting, powdered sugar or a glaze like I used. To make the glaze, mix powdered sugar with about 2 tablespoons of milk. You may need more or less milk depending on how thin you want your icing. If it’s too thin it will just run off the cake so try to make it slightly runnier than toothpaste consistency. Drizzle over the cake.
  6. You can add some sprinkles or nuts while the icing is still wet if you wish. Or how about toasted pumpkin seeds? I added some candy corn and pumpkins to the centre to make it look festive. Or how about adding a bit of orange food colouring to the icing? Then it’ll look like a pumpkin!
  • I bought a large can of pumpkin. It was about 3 cups. I divided the other 2 cups into freezer bags and froze them for later use.


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