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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

Strawberry and Cardamom Muffins

We have some strawberries that we picked ourselves, so I went looking for a recipe to use them in. Don't be afraid of the cardamom! It's so good in muffins and cookies.

I used oil because I was running out of butter, and I don’t have creamer so I just used milk. I'm sure buttermilk would also be nice. If your strawberries are on the sour side, you can add a bit more sugar.

Above: You can see that these don't get golden.
I'm not really sure why that is, but it doesn't matter, they're yummy anyway!

Strawberry and Cardamom Muffins
Makes 12 muffins

  • 2 cups all purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • zest of 1 orange
  • 1 ½ cups fresh strawberries, sliced (plus extra for the top)
  • 3/4 cup 2% milk
  • 1 large egg
  • 1/2 cup avocado (or unflavoured) oil
  • 1 teaspoon vanilla
  1. Preheat the oven to 400F and line 12 muffin cups with paper liners.
  2. In a large bowl, whisk together 1 ¾ cups of the flour, baking powder, sugar, salt and cardamom. Set aside.
  3. Toss the strawberries in the remaining ¼ cup flour. This is a good trick to prevent berries from sinking to the bottom of your baked treats, and you can do this for any type of berries. It does work. 
  4. Mix the rest of the ingredients together in another bowl, then combine with the dry ingredients just until moistened. Then gently stir in the berries.
  5. Divide the batter among the prepared muffin cups, then top each one with a few slices of strawberry.
  6. Bake for 17-20 minutes or until a tester comes out clean. Let them cool before serving.


  1. Hi Jennifer,
    I love your selection of Strawberry and Cardamom Muffins, I can almost smell them coming out of the oven, and sure wish I had one. Have a great week!
    Miz Helen

  2. Cardamom is a great spice and I've got a jar full in the pantry that doesn't get used enough. These sound incredible. Great choice for SRC

  3. They look great! I love using fresh strawberries in muffins. Great SRC choice!

  4. Beautiful photos of the strawberries and muffins! This recipe was one of my favorites this year. Glad you enjoyed the recipe and hope you have a great week.

  5. our strawberry season has passed but we can still find deals at the market. great SRC recipe.

  6. Strawberry Muffins sound terrific and look great.

  7. Strawberry and cardamom sounds like a flavor combo I need to try! Not sure why I haven't yet. :)


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