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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

Microwave S'mores

These are so quick and yummy. Who doesn't love s'mores!?

You can see how the marshmallows puffed up.

Once you squish them you'll see that the chocolate has melted.

  • graham crackers
  • mini marshmallows
  • chocolate chips (I used milk)
  1. Place some crackers on a microwaveable plate. Put some chocolate chips on followed by mini marshmallows. You can use more than I did if you're feeling naughty.
  2. Microwave them on high for about 35 seconds. The marshmallows will puff up a bit. The chocolate chips may not look melted but they will be. Place the 2nd cracker on top and squish. Let them cool a little or you may burn your tongue (melted chocolate is hot).


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