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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

Cranberry Orange Bubble Bread

The scent of fresh bread lingered for hours after I made this delicious recipe! 'Tis the season to eat cranberries, right?! Serve it warm with butter, jam or honey. Yum!

This was originally a bread machine recipe, but I don't have one so I made it the old fashioned way. For bread machine instructions, please visit That's My Home.


Cranberry Orange Bubble Bread

Adapted from That's My Home
Makes 16 pieces

Ingredients
  • 3 cups flour
  • 2 teaspoons dry yeast
  • 1 tablespoon sugar
  • 2 teaspoon grated orange zest
  • 1 teaspoon salt
  • 1 cup milk, room temperature
  • 1 egg
  • 1 tablespoon unsalted butter, softened
  • 3/4 cup dried cranberries
Directions
  1. In a measuring cup, measure the milk and microwave for about 40 seconds. You want it warm but not hot. Add to it the yeast and sugar. Stir then let sit for about 10 minutes until frothy. 
  2. In the meantime, combine flour, grated orange zest, salt, egg, butter and cranberries with your hands until crumbly.
  3. Make a well in the middle and pour in the yeast mixture. Stir with your fingers until a ball is formed. Turn out onto a floured surface and knead for about 2 minutes. Add flour as needed. 
  4. Place in an oiled bowl and cover with plastic. Let rise about 1 hour. It should be doubled in size.
  5. Roll into a log then cut in half. Cut the halves in half and so on until you get 16 equal pieces. Roll each piece into a ball then place them into a 9" lightly oiled spring-form cake pan. Cover and rise for about 30 minutes.
  6. Preheat the oven to 375F and bake for 20 minutes. Remove the spring-form immediately, then let cool slightly before eating.
  7. Imagine what you can do with this fluffy dough? How about cinnamon and raisins? Or maybe just add some grated cheddar and herbs? yum!

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