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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

Quick Fruity Banana Cake

Here’s a quick recipe that you can throw together when you have guests coming. It’s also another great way to use up those ripe bananas that you have sitting around. 

I sliced up some figs and cherries for the top of the cakes, but bananas would also work well. I made 2 cakes the other day but the recipe below will make one. 

Quick Fruity Banana Cake 
Makes 1 cake - 18 slices

  • 2 cups fresh raspberries or blueberries
  • 3 tablespoons white sugar
  • 2 cups all purpose flour
  • 2/3 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1 large ripe mashed banana (1/2 cup mashed)
  • 1/4 cup avocado (or unflavoured) oil
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 1/3 cup chopped almonds (or other nut - optional)
  • Sliced fruit for the top (cherries, figs, bananas)
  1. Preheat the oven to 350F.  Oil a 9x11” glass baking dish and line with parchment. 
  2. Combine berries and 3 tablespoons 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, bananas, oil, vanilla, almond extract and eggs, 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 nuts. 
  6. Place sliced fruit on top of desired.
  7. Bake for 40 minutes, or until a tester comes out clean. Let it cool completely before eating. 


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