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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

Crazy Cake Cupcakes - Small Batch (egg free)

Have you ever run out of eggs or just didn't feel like using them in your cake? Well that's when this recipe for Crazy Cake will come in handy. I've made this a few times before but this time I scaled the recipe down from 18 to 2 servings and got 12 mini cupcakes out of it. The site I got the recipe from will do the calculation for you. I still made some adjustments though. And don't worry about the vinegar, you can't taste it at all!

Crazy Cake Cupcakes - Small Batch (egg free)
Adapted from All Recipes
Makes 12 mini cupcakes

  • 1/3 cup all purpose flour
  • 1/4 cup white sugar
  • pinch of salt
  • 1/4 teaspoon baking soda
  • 3 teaspoons unsweetened cocoa powder
  • 1 tablespoon and 1 teaspoon unflavoured oil
  • 3/4 teaspoon white vinegar
  • 1/2 teaspoon vanilla
  • 3 tablespoons and 2 teaspoons cold water
  1. Preheat the oven to 350F and line your mini muffin tin with paper liners.
  2. In a bowl, whisk together the flour, sugar, salt, baking soda and cocoa powder.
  3. Add the wet ingredients and whisk just for a minute until combined.
  4. Divide the batter among the muffin cups and bake for 8 minutes or until a tester comes out clean.
  5. I put a Smartie on top of each one before baking, but you can decorate them however you like.


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