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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

Sugar Plums

I hope you enjoy this recipe for sugar plums!

This is probably one of the easiest recipes you'll every make, and a nice little sweet to go with your tea. All they really are is dried fruit and nuts. What do you think? Is this a healthier alternative to other sweets? 

I forgot to buy allspice, but the recipe called for 1/4 teaspoon so you can add it if you want.

To make these vegan, replace the honey with maple syrup.

Sugar Plums
Adapted from Savory Moments
Makes 25 sugar plums

  • 1 cup walnuts, lightly toasted
  • 1 cup pitted and chopped dates
  • 1/2 cup pitted and chopped prunes
  • 1/2 cup pitted and chopped dried apricots
  • zest of 1 orange
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon fresh ground nutmeg
  • pinch of fine sea salt
  • 1 tablespoon honey
  • 1/2 cup sugar (I used turbinado)
  1. Place all the ingredients in a food processor and pulse until it kind of turns into a ball.
  2. I used my small cookie scoop, and then rolled the balls between my hands before rolling them in sugar.
  3. I made mine a few days before Christmas and stored them in the fridge, although I'm not sure refrigeration is necessary.


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