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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

Mom’s Apple Kuchen - Revisited

I don't know about you, but I've been spending a lot more time in the kitchen now that we are all quarantined due to COVID-19. I guess you'll be seeing more blog posts now that I have some extra time on my hands. 😀

I originally posted a recipe for Mom's Apple Kuchen back in 2012. The only thing I really did differently this time was added a little baking soda to the cake layer - it didn't make that much of a difference. 

We usually use McIntosh apples for this recipe. Use salted or unsalted butter, it doesn't make a difference in my opinion.


Above: Before Baking


Mom's Apple Kuchen - Revisited
Makes 12-15 squares

Ingredients
For the Cake
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 3 large eggs
  • 1 squeeze of lemon juice
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda (or leave it out)
  • 2 tablespoons ground cinnamon
  • 6 baking apples, peeled and sliced
For the Topping
  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 1 cup cold butter
Directions
  1. Preheat the oven to 350F and prepare a baking sheet (9x13 should be okay) by greasing and flouring it, or lining it with parchment paper. 
  2. Place all cake ingredients into a large bowl (except cinnamon & apples). With an electric mixer, mix on low and then medium speed until well combined.
  3. Spread the mixture onto the prepared baking sheet. Evenly place apples over the batter then sprinkle the apples with cinnamon. The apples can be touching or overlapping slightly.
  4. Mix the topping ingredients by hand until crumbly then sprinkle over the apples.
  5. Bake for 45-55 minutes. The edges will be golden but the bottom won't be so don't be tempted to take it out early. I like it completely cool but you could serve it warm. This is even better the next day!
  6. Keep the pan covered with a clean kitchen towel or some paper towel (not plastic wrap), this will prevent it from getting soggy. 

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