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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

Swiss Chocolate Pumpkin Muffins

Earlier in the week I made Pumpkin Spice Muffins using a boxed cake mix and canned pumpkin. I had some pumpkin left so I put it in the freezer. Tonight I was in the mood for something sweet again so I took out a box of swiss chocolate cake mix and went to work. You can't taste the pumpkin in here by the way!

When you make cupcakes with pureed fruit or vegetables, the texture is not the same as cupcakes made with eggs and oil. It's hard to describe. They're very moist and they're not fluffy. I guess you'll just have to make some to find out for yourself! 

Swiss Chocolate Pumpkin Muffins
Makes 12 Servings

  • 1/2 a box Swiss chocolate cake mix
  • 1/2 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup strong coffee
  • 1/3 cup white chocolate chips, melted
  1. Preheat the oven to 350F and line 12 muffin cups with paper liners.
  2. Combine all ingredients except chocolate well with a fork and divide among the muffin cups.
  3. Bake for 15 minutes or until a tester comes out clean.
  4. Allow the cupcakes to cool, then drizzle with melted white chocolate and add a few sprinkles if your heart desires.


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