Skip to main content

Featured

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

Individual Microwave Lemon Cakes

I can't believe this came out of my microwave. I've made the chocolate mug cake recipe that's all over the Internet and it comes out pretty chewy, so I thought for sure any microwave cake would come out the same way. I guess I was wrong! This one reminds me of a cross between a cupcake and a pancake. I added a lemon glaze which kept it moist. And, I didn't use any eggs.





Ingredients
For the Cakes
  • 3 tablespoons all purpose flour
  • 3 tablespoons confectioners sugar
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 3 tablespoons unflavoured oil
  • 3 tablespoons milk
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon lemon zest
  • splash of vanilla
For the Glaze
  • 2 tablespoons confectioners sugar
  • lemon juice
Directions
  1. Mix the dry ingredients in a measuring cup with a fork. Add everything else except the glaze ingredients and divide the batter between 2 ramekins (or cups). It should come about half way up.
  2. Microwave on high for 45 seconds, then use a toothpick to test it just like you would a regular cake. If it's not ready, put it in for another 15 seconds. It shouldn't take longer than that. That is probably even too long. Of course if you're like me, you'll end up eating both cakes, so you could always just pour the batter into one larger  ramekin and cook it for a bit longer. You can either leave it in the ramekin or run your knife along the edges and it should drop right out onto a plate.
  3. To make the glaze, mix 2 tablespoons confectioners sugar with enough lemon juice to make it thick but runny. Spread it over your warm cakes. Serve warm.

Comments

  1. I love individual desserts! Very cute!

    ReplyDelete
  2. I read this recipe 3 times before I tried to make it because the 3 tablespoons of oil compared to 3 tablespoons of flour seemed wrong, but I made it according to the recipe. It was not good..it was very oily...My husband's comment "gagish"....

    ReplyDelete
    Replies
    1. I'm sorry it didn't work out for you.

      Delete
    2. I try to do lower fat if possible, so I subbed two tbsp unsweetened applesauce for two tbsp of the oil. I thought the oil was a lot too. I did have to cook it a little longer, about 1 min, 20 sec total, but it was really good! Thanks for a nice alternative to all the chocolate recipes out there. :)

      Delete
    3. That's a great idea! I'm trying to lose weight now so I may have to give apple sauce a try!

      Delete
  3. so I subbed two tbsp unsweetened applesauce for two tbsp of the oil. I thought the oil was a lot too. I did have to cook it a little longer, about 1 min, 20 sec total, but it was really good.
    Breville Smart Oven


    ReplyDelete

Post a Comment

Popular Posts