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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

Greta's Miracle Brownies

This recipe is from the book I bought earlier this week, The Looneyspoons Collection. It was called Greta's Gluten-Free Miracle Brownies, but I don't have any gluten-free flour blend so I used regular flour. I guess they're no longer gluten-free. And would you believe there's pumpkin puree in these? There is but you can't taste it! I won't tell my kids. They gobbled these up.

They were chewy, almost fudgy and because I wanted to send a piece to school I left out the nuts (schools here are nut free). If you want to add nuts, 1/3 cup chopped walnuts would be great.

These were 110 calories per slice (according to the book) with the nuts.

Greta's Miracle Brownies
Makes 16 squares

  • 1/2 cup all purpose (or gluten-free) flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup lightly packed brown sugar
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup butter, melted and cooled
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup semi sweet chocolate chips (optional)
  • 1/3 cup nuts (optional)
  1. Preheat the oven to 350F and line an 8x8 glass dish with parchment. Spray on some cooking spray as well just in case.
  2. Combine flour, cocoa, baking powder and salt in a bowl and set aside. In another bowl, beat together sugar, pumpkin, butter, egg and vanilla with a whisk until well combined. Add dry mixture to the wet and stir to combine. Stir in chocolate chips and nuts.
  3. Spread the batter evenly in the baking dish and bake for about 25 minutes or until a toothpick comes out clean. Cool completely before cutting into 16 squares.


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