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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

Coffee Microwave Cakes with Chocolate Glaze

I just can't get over how amazing and moist these cakes are. Here's another cake straight from my microwave in just over a minute. This one is also egg free. Last time I made the Individual Microwave Lemon Cakes.

I used a small bowl this time instead of a ramekin. Just make sure whatever you use is microwave safe and that the batter doesn't fill it more than half way.

Some folks substitute apple sauce for some of the oil in these microwave cake recipes and apparently it works out pretty well. 




Coffee Microwave Cakes with Chocolate Glaze
Makes 1 cake (or 2 smaller ones)

Ingredients
For the Cake
  • 3 tablespoons all-purpose flour
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unflavoured oil
  • 3 tablespoons 2% milk
  • 3/4 teaspoon instant coffee dissolved in 1/2 teaspoon warm water
  • 1 tablespoon chopped milk chocolate
For the Glaze
  • 2 tablespoons confectioners sugar
  • 1/2 teaspoon unsweetened cocoa powder
  • milk
Directions
  1. In a measuring cup, mix all the dry ingredients for the cake with a fork. Add the oil, milk and coffee water. Mix until well combined. Just a few seconds. Stir in the chocolate.
  2. Pour into your bowl or mug and microwave on high for 1 minute and 10 seconds. Test it with a toothpick to see if it comes out clean. If not, put it back in for another 10 seconds. Try not to overcook it. If you're making 2 cakes out of this, start with 45 seconds per cake.
  3. Mix the 2 tablespoons confectioners sugar with the cocoa powder then add a few drops of milk. add enough milk so the mixture is thin enough to drizzle over your cake. Drizzle away. Serve the cake warm.

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