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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

Southern Peach Cobbler

I absolutely love this Peach Cobbler recipe. The topping is SO good that I like to make double (but I only gave you the recipe for a regular batch of topping)! Double up if you want to!

Southern Peach Cobbler
Adapted from All Recipes

For the Fruit Mixture
  • 8 fresh peaches
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
For the Topping
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  1. Preheat the oven to 425F.
  2. Bring a pot of water to a boil. Slice an X into the bottom of the peaches (not too deep, just a little cut) and place them into the boiling water just for a few minutes. Remove them and let them cool enough so you can handle them. The skin should peel right off. Cut them in half and remove the pit, then slice them.
  3. In a large bowl, combine the peaches with all of the other fruit mixture ingredients and toss to coat the peaches evenly. Pour the mixture into a (2 quart) glass baking dish. Bake for 10 minutes.
  4. Meanwhile, in a small bowl, combine the 3 tablespoons of white sugar with 1 teaspoon cinnamon. Set aside.
  5. In a larger bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Cut the cold butter into the flour mixture with your fingers or a pastry cutter until crumbly. Stir in the water until just combined.
  6. Remove the peaches from oven, and drop spoonfuls of topping over them. Sprinkle with the sugar and cinnamon mixture and place back in the oven for about 30 minutes, or until bubbly and the topping is golden.


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