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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

Blueberry Muffins with Streusel Topping

I found this one on Pinterest which led me to a nice little blog called A Cook's Quest (which I was already following). This is a nice cake-like muffin and not very sweet. If you like sweeter muffins, you could add more sugar. I actually cut back slightly on the recommended amount.

I used frozen blueberries because my mom had some in her freezer. I think they made the muffins more blue than fresh berries would have.

The recipe said to cook the blueberries with a tablespoon of water and a teaspoon of sugar but since mine were frozen I skipped the water. If you're using fresh berries, maybe you should add it.

Blueberry Muffins with Streusel Topping
Adapted from A Cook's Quest
Makes 12 muffins

For the Muffins
  • 2 cups frozen blueberries (or fresh)
  • 1 teaspoon white sugar
  • 1 cup white sugar
  • 2 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and cooled slightly
  • ¼ cup unflavoured oil
  • 1 cup 2% milk (or buttermilk)
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla
For the Streusel Topping
  • 3 tablespoons white sugar
  • 3 tablespoons brown sugar
  • 1/3 cup all purpose flour
  • 5 tablespoons melted butter
  1. Bring 1 cup of blueberries, 1 teaspoon sugar and water to simmer in small pot over medium heat. Cook for about 6 minutes until the mixture has reduced by about half. Be sure to mash the berries and stir regularly during cooking. Transfer to a bowl and allow it to come to room temperature.
  2. While that's cooling, preheat the oven to 425F. Place 12 paper liners in your muffin tin. Mix the milk with the lemon juice and set aside for 10 minutes.
  3. In a large bowl, Whisk together flour, baking powder, and salt. Combine sugar and eggs together in another bowl until well mixed. Add the butter and oil followed by the milk and vanilla. Switch to a wooden spoon or spatula and fold the wet ingredients and remaining blueberries into flour mixture just until combined. Ignore the lumps!
  4. Divide the batter among prepared muffin cups. Place a teaspoon of the cooked berries you made earlier, into centre of each muffin. Gently swirl berry filling into batter with a toothpick or skewer. Divide and sprinkle the streusel topping evenly over the muffins.
  5. Bake for about 15 minutes or until the muffins are golden and a toothpick comes out clean. Let them cool in the pan for a few minutes then transfer to a wire rack to cool completely. Or eat them warm.


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