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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

Cinnamon Sugar Pull-apart Bread

I actually made this cinnamon sugar pull-apart bread several weeks ago but never got around to posting it. I enjoyed it with my coffee for breakfast and my evening snack! I really liked how the edges were crispy from the sugar.

Mmm doesn't that look good?

Crisp on top. Yum!

So good with a giant cup of coffee!

Cinnamon Sugar Pull-apart Bread
Adapted from Joy the Baker
Makes 1 loaf

For the Dough
  • 2 3/4 cups plus 2 tablespoons all purpose flour
  • 1/4 cup sugar
  • 2 1/4 teaspoons (1 envelope) active dry yeast
  • 1/2 teaspoon salt
  • 2 ounces unsalted butter
  • 1/3 cup 2% milk
  • 1/4 cup water
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
For the Filling
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 ounces unsalted butter, browned
  1. To make the dough; whisk together 2 cups flour, sugar, yeast, and salt in a large bowl.  Set aside.
  2. In a smaller bowl, whisk the eggs and set aside.
  3. In a small pot, melt together milk and butter together just until the butter has melted.  Remove from the heat and add water and vanilla.  Let mixture stand for a minute or two to cool down slightly. You don't want it too hot or you'll kill the yeast. 115-125F is perfect according to Joy the Baker.
  4. Pour the milk mixture into the dry mixture and mix with a wooden spoon or spatula.  Add the eggs and stir until the eggs are combined into the batter.  Add the remaining 3/4 cup of flour and stir for about 2 minutes.  It will be a little sticky.
  5. Lightly grease a bowl and place the dough into it.  Cover with plastic wrap and allow to rise for about an hour in a warm place. I like to turn the oven on 200 just for a few minutes to warm it up. It shouldn't be hot, just slightly warm. 
  6. Meanwhile, whisk together the sugar, cinnamon and nutmeg for the filling and set aside.  Melt 2 ounces of butter in a pot until browned. Be careful, once it starts to brown it will get dark really fast.  Set aside.
  7. Grease and flour your standard sized loaf pan.
  8. Punch down your dough (it should be double in size now) and knead 2 tablespoons of flour into it.  Cover with a clean towel and let it rest for 5 minutes.  Roll the dough out onto a lightly floured surface. I'm not sure of the dimensions of mine after i rolled it, but it was about 1/4" thick. Brush the browned butter all over the dough and then sprinkle it with the sugar and cinnamon mixture. 
  9. You're supposed to get 36 squares but I didn't manage to do that. I cut mine in 4 then started cutting squares.  Layer the dough squares in the loaf pan. Place a towel over the pan and let it rise in a warm place for 30 to 45 minutes or until almost doubled in size. Mine seemed to rise more on the bottom than the top, so i flipped the squares over (that's why the top is so flat in the picture above) and let it rise another 20 minutes or so. Either way it was still yummy!
  10. Preheat the oven to 350F and place the rack in the middle.  Place the loaf pan onto a baking sheet, or on top of a piece of foil in the oven. You may be sorry if you don't take my advice. You could end up with a sugary mess at the bottom of your oven when you're done.
  11. Bake it for 30 to 35 minutes, until the top is a dark golden.  Don't take it out too soon or it won't be cooked inside. Remove from the oven and allow to rest for 20 to 30 minutes.   Flip the bread out onto a plate, then flip it again so the crispy edge is up. 
  12. Serve warm or room temperature. It's nice if you heat it up in the microwave for a few seconds the next day. I'm sure it would also be good with cream cheese frosting.


  1. This would be fantastic with tea. I love cakes and cookies but I am not a good cook.

  2. Mmmmmm...that sounds so good!


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