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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

Honey Cupcakes with Honey Cream Cheese Frosting

These are yummy little cupcakes! I still have honey from the farm. Lots and lots of honey. So I went on the hunt once again to find a nice recipe that used honey. Plus, they're the perfect look for spring!

I've been taking pictures with my iPhone lately. Not bad!

Honey Cupcakes with Honey Cream Cheese Frosting
Adapted from Half Baked
Makes 48 mini cupcakes

For the Cupcakes
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup liquid honey
  • 1 teaspoon vanilla
For the Frosting
  • 3/4 cup unsalted butter, softened
  • 4oz cream cheese, softened
  • 3 cups confectioners sugar
  • 3 tablespoons liquid honey
  • 10 drops yellow food colouring
  • coloured sugar
  1. Preheat the oven to 350F and line muffin tins with paper liners.
  2. In a large bowl, mix butter and sugar with an electric mixer for a minute until creamy. Add eggs one at a time. Beat well between each addition.
  3. Combine flour, baking powder and salt and set aside. Combine buttermilk, honey and vanilla.
  4. Blend in 1/3 of the flour mixture just until combined, add 1/2 the milk mixture and blend until combined. Keep alternating ending with flour until everything is well combined.
  5. I used a small cookie scoop to divide the batter between the 48 muffin cups.
  6. Bake for 8-10 minutes or until a toothpick comes out clean.
  7. To make the frosting, beat the butter and cream cheese for a minute until they're well combined. Beat in the sugar 1 cup at a time then add the honey and food colouring. Whip it for a minute or two until it's fluffy.
  8. You get a lot of frosting out of this recipe so don't be stingy when frosting your cupcakes. Sprinkle on a little coloured sugar or other sprinkles if you like.


  1. Jenny

    I love cooking with honey. I found a honey lemon muffin recipe that I really like.


    Will have to try your cupcakes with frosting!


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