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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

Pavlina's Christmas Cake

This is a wonderful dense cake full of dried fruit and topped with chocolate. Don't worry, it's NOT fruit cake. I don't like fruit cake myself, but this is completely different!

It's perfect for breakfast and would make a great gift, too!

I created a tradition for myself in 2010. I eat all the other desserts on Christmas Eve, and have a piece of Pavlina's Christmas Cake for breakfast on Christmas Day. 

Here's the one I made.

Pavlina's Christmas Cake 2010

Pavlina's Christmas Cake 2012

Pavlina's Christmas Cake 2013 

Pavlina's Christmas Cake 2014

Pavlina's Christmas Cake 2016

Pavlina's Christmas Cake 2018

Pavlina's Christmas Cake 2019

Pavlina's Christmas Cake
12-16 servings

  • 3 eggs
  • 1/2 cup white sugar
  • 4 tablespoons milk
  • 4 tablespoons vegetable oil
  • ½ cup melted butter (cooled)
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • ½ cup chopped walnuts
  • zest of one lemon and one orange
  • 1 cup chopped dried fruit and candied citrus peel
  • 1 cup all purpose flour
  • 1/4 cup semi sweet chocolate chips
  1. Preheat the oven to 350F.
  2. Beat eggs with sugar on high speed until fluffy. Add milk, oil, melted butter and vanilla. Mix by hand.
  3. In a separate bowl, mix flour, cinnamon, baking powder, zests, dried fruit and walnuts. Add to egg mixture and mix by hand until creamy.
  4. Put the mixture into a buttered bundt pan.
  5. Bake for 20-30 minutes then reduce the heat to 325F and bake another 30 minutes or until a toothpick comes out clean. Cool for 1/2 hour before removing from pan.
  6. Melt chocolate chips in the microwave for about 60 seconds. Stir and spread over the cake once it's cool. Decorate with sprinkles if desired.
  • I used a combination of raisins, dried figs, dried apricots and candied orange peel. Cranberries would also be nice!


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