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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

German Apple Cake

I love this cake, and since it’s apple season, it’s time to share the recipe!

I use half oil and half sour cream. The original recipe calls for 1 cup of oil but it’s still very moist with sour cream.


German Apple Cake
Makes 16 slices
Adapted from Allrecipes.com

Ingredients
  • 2 large eggs
  • ½ cup avocado (or unflavoured) oil
  • ½ cup sour cream
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 medium apples, peeled, cored and diced
  • confectioners’ sugar
Directions
  1. Preheat oven to 350F and grease and flour a bundt pan (or a 9x13 square).
  2. Beat the eggs, oil and sour cream on medium speed with mixer until creamy. Beat in sugars and vanilla until well combined.
  3. Combine all the dry ingredients with a whisk, then, slowly add to egg mixture with a wooden spoon. The batter will be thick.
  4. Fold in apples by hand, then, spread the batter into the prepared pan.
  5. Bake for 45 minutes or until a tester comes out clean. Cool completely before dusting with confectioners’ sugar and serving.

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