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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

Banana Orange Cupcakes with Cinnamon Frosting

I took my favourite Banana Bread recipe and twisted it up again to create these delicious banana orange cupcakes with orange cinnamon frosting.

I wanted to make something for my sister-in-law and brother-in-law who are visiting from Virginia Beach. We ate them just after they were cooled and frosted but I think they'd be even better the next day. I always like banana bread better after it's had a chance to sit around for several hours. I forgot to add the baking powder to this batch but I've included it in the recipe below. They should be slightly puffier.

Banana Orange Cupcakes with Cinnamon Frosting
Makes 12 cupcakes

For the Cake
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cups sugar
  • 1 tablespoon grated orange zest
  • 1/4 cup unflavoured oil
  • 1/4 cup 2% milk (or buttermilk)
  • Juice of 1/2 a large orange (1/4 cup maybe)
  • 2 medium ripe bananas, mashed
  • 1 egg
  • 1 teaspoon vanilla
For the Frosting
  • 1/2 cup shortening, softened
  • 1/2 cup butter, softened
  • 1 teaspoon cinnamon
  • 2 tablespoons fresh squeezed orange juice
  • 1 cup confectioners' sugar (or more)
  1. Preheat oven to 350F and line 12 muffin cups with paper liners.
  2. Combine flour, baking soda, baking powder, salt, sugar and orange zest in a large bowl. I whisked them together in the bowl, then make a well in the centre.
  3. Combine the oil, milk, orange juice, mashed banana, egg and vanilla with a fork until well combined.
  4. Add the wet mixture to the dry and mix just until combined.
  5. Divide the batter among the muffin cups and bake for 20 minutes or until a tester comes out clean. Set aside to cool completely before frosting.
  6. To make the frosting; combine all ingredients, except for confectioners' sugar, in a large bowl and beat on medium speed until well combined and fluffy. Add the sugar and beat again until fluffy. If it doesn't seem stiff enough you can add more sugar. Frost the cooled cupcakes.


  1. Hi! Those cupcakes look super yummy. I awarded you the Versatile Blogger Award. Head on over to my blog to claim it. Have a great day!

  2. I made these today! Thanks for posting! The flavors are great! I love the orange with the banana. However, the batter was too soupy and mine were flat as well. I added both the baking soda and baking powder. Needs more flour, probably 1-1/2 cups, maybe 2 cups. Thanks for the delicious recipe, but you might need to test it and update it a little more.

    1. I think you are right. My banana bread recipe calls for more flour and I've made it a hundred times with no problem. I'll update the amount of flour in the recipe. Sorry your batch didn't work out!


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