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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

Cranberry Sauce

I love cranberry sauce with turkey and chicken. I can't imagine the holidays without it!

Cranberry Sauce
Makes about 1 1/4 cups

  • 12oz bag of fresh or frozen cranberries
  • 1 cup orange juice
  • 1 cup sugar
  • 1 cinnamon stick
  1. In a pot over medium heat, dissolve the sugar in the orange juice and add cinnamon stick. Stir in the cranberries, and cook until they start to pop (about 10 minutes).
  2. Remove the cinnamon stick and transfer the sauce to a bowl.  Refrigerate for a few hours until it sets.


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