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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

Banana Blueberry Muffins

Sometimes a girl just needs a nice muffin for breakfast or with her evening coffee. Don't you agree?

Here's another recipe calling out for your brown bananas that nobody wants to eat. 


Banana Blueberry Muffins
Makes 12 muffins

Ingredients
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup unsalted butter, melted
  • 1 cup fresh blueberries
  • 1/2 cup chopped walnuts
Directions
  1. Preheat the oven to 375F and line 12 muffin cups with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. In another bowl, combine  bananas, both sugars, egg, vanilla and butter. Stir the banana mixture into the flour mixture just until moistened. 
  3. Gently fold in the berries and nuts. Divide the batter among the prepared muffin cups. 
  4. Bake for 18 to 20 minutes, or until a tester comes out clean. Cool completely before storing in an airtight container.

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