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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

Emelia's Fiesta Spritz Cookies

This was supposed to be a cut out cookie recipe but my dough wasn't firm enough to roll. Instead of adding more flour, I put the dough in my spritz gun and went to work. They turned out pretty cute.

I put them all on skewers and put them in a flower pot with a piece of foam. I used store bought icing because it promised to set so the cookies could be stacked. There's no guarantee when I make my own. But you can make your own with confectioners sugar, a little milk and food colouring. 


Emelia's Fiesta Spritz Cookies
Adapted from All Recipes

Ingredients
  • 3/4 cup unsalted butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
Directions
  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla.
  2. Sift in the flour, baking powder, spices and salt until a ball of dough forms. Cover, and chill for at least one hour (or overnight).
  3. Preheat the oven to 325F and line a cookie sheet with parchment.
  4. Load your spritz gun with some dough and place cookies 1 inch apart on the cookie sheets. If your dough is too thick to press, roll the dough to about 1/4" thick and use cookie cutters.
  5. Bake for about 8 minutes or until lightly golden. Allow to sit on the cookie sheet for a few minutes then transfer to wire racks to cool completely.
  6. Once cool, use icing and sprinkles to decorate.


Comments

  1. These are beauties. I wish, I had the patience to decorate, like you have. So colorful. Would you link these to Bake with Bizzy?
    http://bizzybakesb.blogspot.com/2012/05/bake-with-bizzy-baked-ricotta-with.html

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