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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

Soft Sugar Cookies

If you like sugar cookies, then you'll probably like these. Even though I added some nutmeg to the recipe, I still found them a little blah. I've never really been a fan of sugar cookies because of the blah factor, but I keep giving it a try thinking that one day I may have a change of heart.

So here you go, a recipe for soft sugar cookies, that taste like sugar cookies!




Soft Sugar Cookies
Adapted from Allrecipes
Makes 48 cookies

Ingredients
  • 2 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cup unsalted butter
  • 2 cups white sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • extra sugar for rolling
Directions
  1. Preheat the oven to 350F and line a baking sheet with parchment.
  2. Combine flour, baking soda, salt and nutmeg in a bowl and set aside.
  3. Combine the butter and sugar in a mixer and mix on medium speed for 2 minutes until creamy. Add the eggs and vanilla and mix for another minute. Then I added the dry ingredients all at once and mixed just until combined. Remember to scrape down the bowl now and then.
  4. Take walnut sizes scoops of dough and roll them into balls. Roll the balls in sugar and place them on the baking sheet about 2" apart. Flatten the balls just a little with your hand.
  5. Bake for 12 minutes or until they start to turn golden around the edges.
  6. Let the cookies cool for a minute on the baking sheet before transferring them to a wire rack.

Comments

  1. Soft and chewy sugar cookies are the very best! Yours look great....I wish I would have been able to participate this month but I am out of town visiting my four month old granddaughter.

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