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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

Oatmeal Cranberry Date Muffins with Flax

Try replacing some of the white flour with whole wheat in some of your recipes. The whole wheat flour and oats in this recipe will keep you feeling fuller a little longer.


Oatmeal Cranberry Date Muffins with Flax

Makes 12 muffins

Ingredients

For the Muffins
  • 2/3 cup all purpose flour
  • 2/3 cup whole wheat flour
  • 3/4 cup rolled oats
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons flax seed
  • 1 cup fresh cranberries
  • 3/4 cup pitted and chopped dates
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 3/4 cup 2% milk
  • 1/4 cup avocado oil
For the Topping
  • 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  • 1 tablespoon unsalted butter
Directions
  1. Preheat the oven to 400F and line 12 muffin cups with paper liners.
  2. Mix together both flours, oats, sugar, baking powder, salt and flax seeds. Mix in the cranberries and dates. 
  3. In a separate bowl, beat together the egg, milk, oil and vanilla.
  4. Pour the wet mixture into the dry and stir only until combined. It will be lumpy but don't worry about it.
  5. In another bowl, mix the streusel ingredients with your fingers until it's crumbly.
  6. Divide the batter among the muffin cups and top each one with some streusel topping.
  7. Bake for about 18 minutes or until a tester comes out clean.

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