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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

Our Favourite Carrot Cake

My husband is a huge fan of carrot cake. Sometimes when you buy it from the store or a restaurant, the flavour isn't as good as when you make your own. So, why not just make your own then?

This is the best carrot cake recipe I've tried, and it's not difficult. Sometimes I make only half the recipe and still get a good size cake out of it. You can easily serve 8 people with half the recipe.

I think the crushed pineapple helps keep the cake moist! 



Our Favourite Carrot Cake
Adapted from allrecipes.
16 Servings

Ingredients

  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup avocado (or unflavoured) oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1 cup chopped walnuts
Directions
  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. 
  2. Preheat the oven to 350F. Spray and flour two 10" round cake pans and set aside. Sometimes I also cut a round of parchment for the bottom.
  3. In a large bowl, beat the eggs for a minute on medium speed, until they get a little fluffy. Beat in the white sugar, oil and vanilla, then, switch to a spoon and stir in the pineapple.
  4. Sift together the flour, baking soda, salt and cinnamon and stir into the wet mixture just until everything's combined.
  5. Now stir in the carrots and nuts and divide the batter between the two pans. 
  6. Bake for 45 to 50 minutes, or until a tester comes out clean. I allow mine to cool in the pan for about 1/2 hour. If you try to remove the cakes while they're hot, they may just fall apart. 
  7. Serve the cake as is, or top with your favourite cream cheese frosting. 
Here are some recipes you could try for the frosting.

Philadelphia Cream Cheese Frosting

easy cake ideas Cream Cheese Frosting
Pryia Rao's Recipes Cream Cheese Frosting (this one has white chocolate in it)



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