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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

Swimming Peeps Jello Cups

I made these really cute Jello cups for the kids this year for Easter. They were a huge hit! All of their mouths were blue after, but they loved them.

The Peeps came in a pack of 10, so I made 10 Jello cups. It took 2 packets of Jello. I used plastic cups, but you could use glass if you're sure they won't end up falling on the floor. One of mine did so I'd still recommend plastic.

Swimming Peeps Jello Cups
From The First Year
Makes 10 Servings

  • 2 packets of blue Jello
  • 1/2 a tub of frozen whipped topping, thawed
  • blue liquid food colouring
  • 10 Peeps
  1. Prepare the Jello according to package directions and divide among 10 plastic cups.
  2. Refrigerate for several hours until set.
  3. Mix the whipped topping with a few drops of blue food colouring. I think I used about 10 drops. I used a plastic zipper bag with the tip cut off to pipe the topping into the cups.
  4. Place one Peep on top of each and press down slightly. Refrigerate until ready to serve.


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