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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

Raisin Cookies

This was originally a recipe for chocolate chip cookies which usually turns out crispy. I was going for crispy with these, but since I ran out of white sugar and had to use all brown, they turned out soft this time. Adapted from my favourite Martha Stewart holiday cookie magazine.

Raisin Cookies
Adapted from Martha Stewart

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 cups unsalted butter, softened
  • 2 cups brown sugar
  • 1 teaspoon salt
  • 1/4 cup water
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups semisweet and/or milk chocolate chips
  1. Preheat oven to 350 and line a cookie sheet with parchment.
  2. In a small bowl, whisk together the flour and baking soda; set aside.
  3. In a large bowl, combine the butter and sugar beating on medium speed until light and fluffy.
  4. Reduce speed to low and add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute.
  5. Add the flour mixture and mix until just combined, then stir in the chocolate chips.
  6. Use a small cookie scoop and place balls of dough about 2 inches apart on the cookie sheet.
  7. Bake until cookies are golden brown about 8-10 minutes.
  8. Remove from oven, and let cool on baking sheet 1 to 2 minutes then transfer to a wire rack, and let cool completely.


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