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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

Simple Banana Bread Muffins

One good thing is coming out of staying at home during this COVID-19 outbreak - we are cooking almost all of our meals and treats at home now. I will admit that we have been eating from restaurants way too much over the past few years. This is helping us break the habit.

Sometimes I make my favourite recipes which are posted here on my blog, and sometimes I try new ones like this easy recipe for banana bread muffins. 

The original recipe says it makes 12 muffins but my kids can never stop at one. I decided to make 20 smaller ones for that reason.


Simple Banana Bread Muffins
Adapted from Twins and Coffee
Makes 12-20 Muffins

Ingredients
  • 3 medium bananas, very ripe
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup oil (I use avocado in my baking - mine has no flavour)
  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup white sugar
  • 1/3 cup brown sugar
  • 1 tablespoon cinnamon (I left this out)
  • 1 pinch nutmeg
Directions
  1. Preheat oven to 350F and line your muffin tins with 12-20 liners.
  2. In a large bowl, mash together bananas, egg, vanilla and oil. It's okay if it's lumpy.
  3. Sift the dry ingredients into the same bowl (because I don't wanna wash 2 bowls), and fold everything together just until combined.
  4. Divide the mixture among your prepared muffin cups and bake for 12-15 minutes or until a tester comes out clean.
  5. Cool in the pan before serving.

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