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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

Cheddar Buttermilk Biscuits (from scratch)

I made Cheddar Buttermilk Biscuits for Christmas, and I forgot to add the Cheddar!

I was in a rush to get the dough together. Oops! I couldn't believe it! I'll include the cheddar in the recipe, but if you leave it out you'll still end up with some very nice buttermilk biscuits! 


Cheddar Buttermilk Biscuits (from scratch)
Adapted from Food & Family
Makes 12 biscuits

Ingredients
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/3 cup cold butter, cut into chunks
  • 1 heaping cup grated cheddar
  • 1/2 – 2/3 cups buttermilk
  • 2 tablespoon avocado oil
  • 3 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley, finely chopped (or 1/2 teaspoon dried)
Directions
  1. Preheat the oven to 400F and line a baking sheet with parchment or a silicone liner.
  2. In a large bowl, whisk together the flour, baking powder, salt and garlic powder. Then, using a pastry cutter, cut the butter into the flour mixture until it gets crumbly.
  3. Stir in the cheese. Measure the buttermilk (start with 1/2 cup) and then stir the oil into it. Pour the wet mixture into the crumbly flour mixture and stir until it comes together. It shouldn't be sticky but it should hold together and you should be able to scoop it. You can add more buttermilk if it seems too dry.
  4. Drop 12 equal portions of the batter onto the prepared baking sheet and bake for about 15 minutes or until they turn golden.
  5. While the biscuits are baking, mix the garlic powder and parsley into the melted butter.
  6. Once the biscuits come out of the oven, brush them immediately with the melted butter. Serve warm.

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