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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

Baked Mini Chocolate Cinnamon Doughnuts (aka donuts)

These are really cute and everyone seemed to enjoy them. You can use different glazes and coatings to make a fun assortment. My personal favourite were the glazed ones. I guess the glaze adds moisture to the doughnut. Yum yum!

I used a mini doughnut pan but I read that you can pipe rounds of batter onto a baking sheet to make these. One side would be flat I guess, but who cares!? A doughnut is a doughnut!

Baked Mini Chocolate Cinnamon Doughnuts (aka donuts)
Adapted from weelicious
Makes 48 mini doughnuts

  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup 2% milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee
  1. Preheat the oven to 350F and spray your pan generously.
  2. Measure out your milk and add the lemon juice. Let it stand for about 10 minutes. If you have buttermilk, you can use it instead.
  3. Dissolve coffee in vanilla and set it aside.
  4. Whisk flour, cocoa powder, baking powder, salt and cinnamon in a large bowl.
  5. In another bowl, beat the butter and sugar for about a minute until it's well combined. Beat in the egg, milk and vanilla just until combined.
  6. I put the batter into a Ziploc bag with the tip cut off. Just pipe it into the pan about half way full. If you put any more batter you may lose the hole and in that case, you may as well just make cupcakes.
  7. Bake for about 6 minutes or until the doughnuts spring back at you when touched. Let them sit in the pan for a minute then transfer them to a wire rack to cool. You can use the tip of a knife to help you release them from the pan.
  8. If you want to glaze them, mix confectioners sugar with a bit of milk. It should be a little runnier than toothpaste but not so runny that it just drips off the doughnuts.
  9. For a chocolate glaze, mix unsweetened cocoa with a bit of confectioners sugar and a few drops of milk. I made it thick and brushed it on.
  10. You can use any chocolate or vanilla frosting.
  11. You can also use white chocolate as I did. Just melt it and dip or brush it on the doughnuts.
  12. You can also coat them in confectioners sugar.
  13. My mom doesn't have all kinds of fancy stuff and we made these at her house, but if you heart desires, go ahead and add some sprinkles or nuts.


  1. If I'll be stranded in an island and will be allowed to bring one sweet treat with me, I'll bring these little chocolate fellas over here. Why not? They look so darn good and filling. I can eat them all day with a tall glass of warm milk. Yum!


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