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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

Kourabiedes (Greek Shortbread Cookies)

I made these cookies to bring to work today. One of the companies we work with provided us with a holiday lunch of delicious Greek food, so I wanted to make a Greek dessert to go with it.

I got this recipe from my friend Nathalie. Yes, she's Greek! She also taught me a little trick on how to make the crescent shapes quickly.

The number of cookies will really depend on the size you make them and the thickness of the dough. You can use any shape cookie cutter or even just make rounds.

Whipped sugar and butter.

This is the trick to making the crescent shape without forming each one by hand.

Kourabiedes (Greek Shortbread Cookies)
Makes about 75 cookies

  • 1 cup powdered sugar
  • 1lb (2 cups) butter, softened
  • 2 large egg yolks
  • 1/4 cup brandy, whisky (even ouzo or rum would do)
  • 1 teaspoon vanilla
  • 4 cups flour
  • 1 teaspoon baking powder
  • 1 cup roasted almonds, finely chopped
  • rose water (optional)
  • extra powdered sugar for coating
  1. Preheat the oven to 350F. Line a baking sheet with parchment and spread out about 1 cup of powdered sugar on a tray.
  2. On low speed, mix 1 cup of the powdered sugar with butter for about 3 minutes until fluffy. Add egg yolks, brandy and vanilla. Beat until well blended.
  3. Mix flour and baking powder. Using a wooden spoon, mix flour mixture into the butter mixture until crumbly. Add almonds and mix until a ball forms.
  4. Roll the dough out to about 1/2" thick (I think mine were a bit thinner, but it still worked). Use a glass or a round cookie cutter to cut crescent shapes (see the image above). Place the crescents on the baking sheet and bake for about 8 minutes or until very lightly golden.
  5. Remove the cookies from the oven and immediately spray or brush on some rose water if you're using it. Let the cookies sit for 2 minutes then transfer the warm cookies to the tray covered with powdered sugar. Dust the tops generously with more powdered sugar. Let them cool.
  6. Repeat the cutting, baking and coating with sugar until the dough is gone. You can keep re-rolling it.


  1. I love how you packaged these. Beautiful cookies in beautiful packaging.

  2. This was my first attempt at making Greek shortbread and I really liked this recipe!

  3. A Greek friend invited me to lunch and served these cookies with coffee -I loved them and started searching for a recipe. Yours was the duplicate of my friends, thank you


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