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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

Small Batch Valentine Cupcakes (chocolate and vanilla)

I actually made half a batch but will provide you with the measurements for a full batch. 

Small Batch Valentine Cupcakes (chocolate and vanilla)
Adapted from My Madison Bistro
Makes 12 mini cupcakes or 6 regular cupcakes

For the Cupcakes
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1 1/2 teaspoon baking powder
  • pinch of salt
  • 5 tablespoons unsalted butter, softened
  • 2 egg whites
  • 1/3 cup milk
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon unsweetened cocoa powder
For the Frosting
  • 4 tablespoons unsalted butter, softened
  • 1 cup confectioners sugar
  • pinch of salt
  • 1 teaspoon vanilla
  • beet juice or food colouring
  1. Preheat the oven to 350F and line your muffin tins with paper liners.
  2. In a bowl, combine flour, sugar, baking powder and salt. Add softened butter, egg whites, milk and vanilla and beat for just a minute or so with a whisk. You can use beaters if you want but the whisk worked out okay for me.
  3. Take half the batter and put it in a separate bowl. Add 1 teaspoon unsweetened cocoa powder and whisk until well combined.
  4. Fill the paper cups about 3/4 full of batter then bake for 8-10 minutes or until a toothpick comes out clean. Let cook completely before frosting.
  5. To make the frosting, combine all frosting ingredients in a bowl and whisk for a minute. It should be thick. Again, you can use beaters for this if you want it a but fluffier.
  6. Pipe or spread the frosting on the cool cupcakes and decorate however you like. I used coloured sugar and cinnamon hearts.
  • To get the beet juice, grate a small piece of fresh beet with a small grater into a paper towel. Squeeze the grated beet in the paper towel and the juice will drip out.


  1. Even the recipe is cute. Nice to have a recipe to make only a few cupcakes. Cute andi thewednesdaybaker


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