Skip to main content


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

Blueberry Almond Bundt Cake

I love bundt cakes. For some reason I just really enjoy using my bundt pan over any other cake pan. I still have some blueberries in the freezer from a few weeks ago and we're going to visit my mother-in-law tomorrow, so I wanted to bring something.

You can purchase ground almonds but I just threw some whole ones (with skin) into my magic bullet and made my own.

I used apple sauce to cut back on the fat but I assure you, this cake tastes just as delicious as it would if you used butter!

Blueberry Almond Bundt Cake
Makes 12 servings

For the Cake
  • 1 1/2 cups all purpose flour
  • 3 teaspoons baking powder
  • 3/4 cup sugar
  • 1 teaspoon almond extract
  • 3/4 cup apple sauce
  • 3 large eggs
  • 2/3 cup ground almonds
  • 1 cup frozen blueberries
For the Glaze 
  1. 1 cup confectioners' sugar
  2. 1/2 teaspoon almond extract
  3. milk
  1. Preheat the oven to 325F. Grease and flour your bundt pan.
  2. Combine flour, baking powder and sugar in a bowl with a whisk.
  3. Combine almond extract, apple sauce and eggs in a bowl then stir into your dry mixture with a rubber spatula. Stir in the almonds followed by the blueberries.
  4. Pour into the prepared pan and bake for about 45 minutes or until a tester comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a wire rack to cool completely.
  5. To make the glaze; combine confectioners' sugar with almond extract and 1/2 a teaspoon of milk. Add a few drops of milk at a time after that until you achieve the desired consistency. Drizzle over the cake.


Popular Posts