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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

Mocha Double Chocolate Chip Muffins

I was in the mood to make muffins today! The texture of these muffins is nice and fluffy, not dense at all. And they're super easy, too! I got 18 smaller muffins, but you could fill the cups more and get 12 bigger ones if you wanted to.

Mocha Double Chocolate Chip Muffins
Adapted from Foodaphilia
Makes 12-18 muffins

  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 3/4 cup sugar
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup white chocolate chips
  • 1/4 cup strong coffee, room temperature
  • 3/4 2%cup milk
  • 1/3 cup unflavoured oil
  • 1 egg
  • 1 teaspoon vanilla
  • more chocolate chips for the top
  1. Preheat the oven to 400F and line your muffin tin with paper liners.
  2. In a large bowl, sift together all the dry ingredients. Stir in the both chocolate chips.
  3. In a measuring cup, measure the coffee to the 1/4 cup line. Add milk until it reaches the 1 cup line. Add oil until it reaches the 1 1/3 cup mark. Then, with a fork, beat in the egg and vanilla until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula just until moistened.
  5. Divide between however many muffin cups you want to make and sprinkle some more chocolate chips on top. Bake for 13-18 minutes depending on the size of your muffins. Until your toothpick comes out clean. If you smell something burning, you've left them in too long.


  1. These look and sound fantastic! I'll have to give them a go =)


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