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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

Individual Lemon Angel Food Cakes

So far I’ve used a few different liquids with the boxed angel food cake mix. Pineapple is good, raspberry was a flop, mocha was tasty and lemon was my favourite so far. I wanted to put poppy seeds in it but I couldn’t be bothered looking for them last night since I’d just spent over 2 hours assembling our new coffee and end tables.

I also thought I would try to microwave it because it was getting late and I wanted something fast. It works, but the texture is almost like bread. I just didn’t want to turn on the oven last night for 1 little cake. Last time I was already baking something so it was okay, I just put the little ramekin in with it.

Oh, and my friend did try to use peach puree but the result was the same as my raspberry cakes. It was gooey in the middle and any chunks of peaches that were left sunk to the bottom. She said it was yummy though. The puree’s appear to be too heavy for this cake mix. They work much better with regular boxed cake mix. Pumpkin puree mixed with spice cake mix is a good one - we’ll get to that when Autumn comes around.

Here's what my scant 1/3 cup looks like.

Here's my raspberry flop cake (lol). Delicious and really pretty, but gooey in the middle.

Individual Lemon Angel Food Cakes
Makes 1 serving

  • 38grams angel food cake mix (a scant 1/3 cup)
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon lemon zest
  • 1 tablespoon cold water
  1. Spray a ramekin lightly with cooking spray and preheat the oven to 400F if you’re going to bake this.
  2. Mix everything together with a fork and pour it into the ramekin.
  3. Bake for 10-15 minutes or until firm and no longer sticky.
  4. If you’re using the microwave, make sure the batter doesn’t go more than half way up the ramekin. Let it go on high for 60 seconds. It’ll puff up but when you open the door it will deflate again. Make sure your ramekin is big enough to handle the puff. Or use a mug!
  5. So what’s next? How about a doughnut flavoured angel food cake? I’m going to add some nutmeg to the cake mix and make a quick glaze with icing sugar.


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