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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

Raspberry Almond Coffee Cake

This is one of my favourite recipes to use when I want to make a cake quickly. I make this all the time. You can use different berries and nuts depending on what you have at home.

You can use either yogurt or sour cream in this recipe. 


I prefer this cake the day after it's made, when it's completely cool.




Raspberry Almond Coffee Cake

Adapted from AllRecipes.com
Makes 12 slices

Ingredients

For the Cake
  • 1 cup fresh berries (I used blueberries and raspberries)
  • 3 tablespoons brown sugar
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sour cream
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 egg
  • 1/4 cup sliced or slivered almonds
For the Glaze
  • 1/4 cup sifted confectioners' sugar
  • 1 teaspoon milk
  • 1/4 teaspoon vanilla extract
Directions
  1. Preheat the oven to 350F and spray a cake pan with cooking spray. I've used 8" round or 8x8 square. Sometimes I line with parchment. You know your pan better than I do so you be the judge.
  2. Combine berries and brown sugar in a bowl. Set aside. 
  3. Combine flour, sugar, baking soda, baking powder, and salt in a large bowl.
  4. Mix together sour cream, butter, 1 teaspoon vanilla, almond extract and egg, then pour it over the flour mixture. Stir just until moist.
  5. Spoon 2/3 of the batter into the prepared pan. Spread berry mixture evenly over the batter. Spoon remaining batter over the berries and sprinkle the top of the cake with almonds. 
  6. Bake for 40 minutes, or until a tester comes out clean. Let it cool completely before drizzling with glaze.
  7. To make the glaze, mix together the confectioners' sugar, milk, and 1/4 teaspoon vanilla until there are no lumps. Drizzle over the cooled cake.

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