Skip to main content

Featured

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

Peppermint Christmas Cake

I believe I got this recipe from the Betty Crocker website. If you put the icing on BEFORE you put the cake on the serving dish, it won't look so sloppy. Learn from my mistakes.



Peppermint Christmas Cake
Makes 12-16 servings

Ingredients
  • 1 box of white cake mix
  • 1/2 teaspoon red food colour
  • 1/2 teaspoon peppermint extract
  • 1 cup powdered sugar
  • 1 tablespoon milk or water
  • 1/2 teaspoon vanilla
  • food colouring (if desired)
  • crushed candy canes for decoration
Directions
  1. Preheat the oven to 325F. Grease and flour a cake pan (I used a bunt).
  2. Prepare the cake batter as directed on the box. Pour about 2 cups of the batter into the pan.
  3. Take 3/4 cup of the batter and transfer to a small bowl. Stir in red food colouring and peppermint extract. You can repeat with green if you like. Carefully pour the pink batter over the white batter in the pan. Carefully pour remaining white batter over pink batter.
  4. Check the box for baking times (about 30-40 minutes) or until a toothpick comes out clean.
  5. Cool the cake in the pan for 10 minutes then turn out onto a wire rack and allow to cool completely.
  6. Mix powdered sugar, milk and vanilla. If it's too thick, add a little more milk. Add food colouring if you like. Spread the icing over the cake and sprinkle the top with crushed candy canes.

Comments

Popular Posts