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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

One Bowl Chocolate Cake

We're just in time for International Chocolate Day!

I made this awhile ago and it was delicious! You can pair it with your favourite frosting. You could also make this in a bundt pan, and dust with confectioners’ sugar if you want to keep it simple. 

One Bowl Chocolate Cake
Adapted from
Makes 24 Servings

  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 2 eggs
  • 1 cup milk
  • 1/2 cup avocado (or unflavoured) oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  1. Preheat oven to 350F. Grease and flour two nine inch round pans, or 1 bundt pan (if you don’t want 2 layers).
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and spices. 
  3. Add the eggs, milk, oil and vanilla and mix with an electric mixer for 2 minutes on medium speed.
  4. Add the boiling water last mixing just until incorporated. The batter will be thin. Divide the batter between the two pans.
  5. Bake for about 30 minutes or until a tester comes out clean. It’ll take about 45 for a bundt.
  6. Cool for 10 minutes then turn out onto a wire rack to cool completely before frosting.


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