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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


You can serve crepes with fresh fruit, Nutella or syrup, but my favourite way is to sprinkle some sugar on them, then roll them up. The blueberry sauce is also really nice. You can replace the blueberries in the recipe with any other type of berry. I love to add sliced oranges and strawberries to balance the sweetness of the sugar.

Makes 8 crepes

For the Sauce
  • 1 cup fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 teaspoon water
For the Crepes
  • 3/4 cup 2% milk
  • 3 large eggs
  • 1/4 cup butter, melted & cooled
  • 1/2 cup all purpose flour
  1. Start with the sauce. Place all the ingredients in a small pot and simmer over medium heat until it thickens slightly. I just let it cook the whole time I'm making the crepes.
  2. Whisk together all the ingredients for the crepes and set aside. 
  3. Heat a nonstick pan (or crepe pan if you have one), over medium heat. 
  4. I brush the pan with a little butter, then, quickly pour in 1/3 cup of the batter and swirl the pan. My crepes never turn out perfectly round. Does anybody really care? 
  5. When the surface of the crepe starts to look a little dry and the bottom has a little colour on it, you can attempt to flip it. I find that metal utensils slide under much easier than plastic ones, because the crepes can be a bit sticky. Be gentle, don't scratch your pan. Cook just for another minute then turn out onto a plate and repeat with the remaining batter. 
  6. Crepes look fancy, but they're easy. Give them a try next time. I prefer them over pancakes.


  1. We love making crepes - yours look great!

  2. I have never made crepes before but appear to be relatively simple. Need to get a crepe pan although I know you can use any flat pan if you are good at it

  3. Yummmmm, crepes are more versatile than pancakes and so easy to make ahead and hold. Served flat, folded or rolled they are terrific.

  4. Great SRC choice! They look perfect!

  5. Lovely! I've actually never tried making crepes - I think I'd love them with Nutella. :)

  6. Oooh, fancy. I love this pick and they look so good

  7. Another one of our family favorites! So glad you enjoyed the crepes. We'll have to try them with that blueberry sauce.
    Rebekah, crepes with Nutella is what my youngest son enjoyed most in France!!
    The Bad Girl's Kitchen

  8. This sounds great, I like dat chocolate cookies...!! thanks for this food guide.


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