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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 Mocha Angel Food Cakes

This was such a nice little treat. I was baking some egg muffins for the next morning and decided I needed a little treat while I was at it, so I got creative with the angel food cake mix. 

The box says all you have to do is mix it with water, so why not mix it with other liquids? I’ve tried it with a can of pineapple and it was great! My raspberry puree was a bit of a flop and they were sticky inside, but the flavour was there. Maybe I just didn’t cook them long enough. I’ll have to try that one again.

There was actually a recipe inside the box for a mocha cake, so I adapted this recipe from there to make an individual cake. The box says that 1/12 of the mix is a serving, and each serving is 38grams. So to make 1 serving, I weighed 38grams. That’s a scant 1/3 cup of mix.

Individual Mocha Angel Food Cakes
Makes 1 serving

  • 38grams angel food cake mix (a scant 1/3 cup
  • ¼ teaspoon unsweetened cocoa powder
  • ¼ teaspoon instant coffee granules
  • 1 ½ tablespoons water
  • ¼ teaspoon vanilla extract
  • 1 tablespoon milk chocolate chips
  • Sprinkles (optional)
  1. Preheat the oven to 400F and spray a ramekin with cooking spray.
  2. In a small bowl, whisk together the cake mix and cocoa.
  3. Mix together the coffee, water and vanilla until the coffee is dissolved. I did this in a little shot glass.
  4. Combine the dry mix with the wet and pour into the prepared ramekin. Bake for 10-15 minutes or until firm. It shouldn’t be sticky. Place the chocolate chips on top and leave it in the oven for another minute. Once you remove the cake, you can spread the melted chocolate chips over the top. Add sprinkles if you like.
  5. Allow to cool before serving. It came out of the ramekin no problem.
  6. I’m going to try making lemon poppy seed sometime this week so stay tuned to see how it goes. And my friend is going to make it with canned peaches tonight. I may not get a picture of hers to share, but if she reports back to me that it worked, I’ll buy a can of peaches and try it myself.


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