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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

Pineapple Angel Food Cupcakes

If you're still not on Pinterest, you really should sign up! There are such awesome things on there! Yesterday I did a very cool project with my kids (which I'll create a separate post for) and today I made the easiest fat free cupcakes in the world! Just 2 ingredients!

The recipe makes a lot though, so I was thinking that next time I'll divide the cake mix and the can of pineapple in 4 parts, that way I can make 4 separate batches whenever I want. I've never tried to freeze canned pineapple but it's worth a shot. I'm not sure if you can freeze angel food cake, but if your freezer is big enough, you could make the whole batch and try freezing them.


Look at all the bubbles! The reaction between the cake mix and the acid in the pineapple surprised me.



Pineapple Angel Food Cupcakes
I found this on Pinterest
Makes 32 cupcakes

Ingredients
  • 1 540ml(9oz) can of crushed pineapple (don't drain it)
  • 1 box angel food cake mix
Directions
  1. Preheat the oven to 350F and line your muffin tin with paper liners. You'll probably have to do 2 batches unless you  have a super size oven and a lot of muffin tins.
  2. Mix both ingredients together with a fork. Use a giant bowl because this mixture will bubble up!
  3. Fill the muffin cups about 3/4 full. Bake for 10 minutes or until golden on top. Rotate them half way through if you find the ones in the back are getting darker faster. Repeat with the remaining batter. Cool completely before serving.
  4. Next time I'm going to add some coconut to the tops before baking.

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