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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

Peanut Butter Cookies (Small Batch)

These peanut butter cookies are cakey in texture and not overly sweet. If you want sweeter cookies, feel free to add another 1/8 cup of sugar. 




Peanut Butter Cookies (Small Batch)
Makes 10-12 little cookies

Ingredients
  • 1/8 cup creamy peanut butter
  • 1/8 cup granulated sugar plus 1 teaspoon
  • 1/8 cup unsalted butter, softened
  • 1 egg white (or 1/8 cup liquid egg whites)
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all purpose flour
  • 1/8 teaspoon baking soda
Directions
  1. Preheat the oven to 375F and line a baking sheet with parchment or a nonstick pad.
  2. In a bowl, cream together peanut butter, 1/8 cup sugar and butter until smooth. About 30 seconds will do. I used a wooden spoon.
  3. Add the egg white and vanilla and beat another 30 seconds until smooth.
  4. Sift in the flour and baking soda and combine with a rubber spatula, scraping the sides of the bowl.
  5. Use a small cookie scoop and place the balls of batter about 1" apart on the lined cookie sheet. 
  6. Press a fork into the remaining teaspoon of sugar, and use the fork to flatten the cookies a little.
  7. Bake for 7 minutes. Remove from the oven and cool completely on a wire rack.

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