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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

Dried Apple Slices

I've baked apples in the past and they turned out great. This time I decided to bake them with absolutely nothing on them. No lemon juice, sugar or cinnamon. I also tried baking them on 150F to see what would happen, and they were a bit chewier than usual. But still tasty.

Dried Apple Slices
Makes 2 servings

  • 2 large apples
  1. Preheat the oven to 150F and line 2 baking sheets with parchment.
  2. Use the mandolin to slice the apples evenly. I used the thinnest setting mine had.
  3. Place the slices in single layers on the baking sheets and place in the oven for 1 hour. Flip the apples after an hour and bake for another hour.
  4. Allow to cool before serving.


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