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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

Healthier Banana Blueberry Muffins

I like making things in muffin tins. Sweet muffins, egg muffins, pizza muffins or any other kind of muffin you can think of. Muffins are so easy to grab when you need to run out the door. How about making them a little healthier by using whole wheat flour and adding some oats and flax?

Enjoy your breakfast, my friends!

Healthier Banana Blueberry Muffins
Makes 12 servings

  • 1 cups whole wheat flour
  • 1/4 cup large flake oats, ground
  • 1 tablespoon flaxseed, ground
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup brown sugar
  • 1/4 cup avocado oil
  • 1/4 milk
  • 1/4 cup orange juice
  • 2 bananas, mashed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup blueberries
  • 1/4 cup chopped nuts (optional)
  1. Preheat the oven to 350F and line 12 muffin cups with paper liners.
  2. In a large bowl, whisk together the flour, ground oats, ground flax, baking powder, baking soda and brown sugar. Your family will never know there's oatmeal and flax in here.
  3. In a separate bowl, combine the oil, milk, orange juice, egg and vanilla with a fork until well combined.
  4. Now, combine the wet and dry ingredients with a wooden spoon, being careful not to over mix.
  5. Finally, stir in the berries and nuts.
  6. Bake for about 20 minutes or until a tester comes out clean. Let the muffins cool. I like muffins when they're completely cool, but you can eat them warm if you like them that way.


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