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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

Salted Caramel Apple Pound Cake

It took me forever to choose a recipe for the potluck we had at work last Friday. Finally I settled on a Salted Caramel Apple Pound Cake from Evil Shenanigans, and everyone loved it!

I recommend making the caramel ahead of time so it doesn't feel like this cake takes forever to make.



I used an autumn bundt pan, but the design really didn't come out well.
The pan is pretty though.



Salted Caramel Apple Pound Cake
Makes 24 Servings

Ingredients
  • ½ cup unsalted butter, softened
  • 1 cup Salted Caramel, divided
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 5 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 cups cake flour
  • 1 cup whole milk
  • 1 granny smith apple peeled, cored, and diced
Directions
  1. Preheat the oven to 325F. Grease and flour your bundt pan and set it aside.
  2. In a very large bowl, beat the butter with ½ cup caramel until combined, then add white and brown sugar and continue beating for about 5 minutes, on medium speed, until it’s fluffy. Then, add the eggs one at a time, beating for 2 minutes between eggs. Stir in the vanilla.
  3. In another bowl, sift together cinnamon, cardamom, baking powder, baking soda and both flours. I used about 3 cardamom pods and ground them myself.
  4. Now, alternate the flour and milk, beginning and ending with flour. Then, fold in the apples.
  5. Pour the batter into your prepared pan and bake for 35 minutes or until a tester comes out clean.
  6. I let mine cool overnight in the pan (covered with a towel) and had no problems getting it out the next morning. In any case, wait until the cake is completely cool before pouring the other ½ cup of caramel over the top.

Comments

  1. That cake looks amazing! I bet the runny caramel soaked into the cake nicely. Corn syrup is definitely good in pecan pie. It can also be used to make marshmallow frosting, my favorite! In addition, a bottle can last opened for quite some time, so it will always be there if you want to make caramel or pie or whatever :)

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    Replies
    1. I'll have to look up marshmallow frosting. It sounds delicious!! =)

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