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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

Carrot Bundt Cake w/ Cream Cheese Frosting

It's been a very long time since I've made a carrot cake. I pulled out my bundt pan from the deep depths of my cupboard for this. Now that the pan is out, I'm going to have to make a white chocolate bundt cake before I put it away for another 5 years.

The original recipe appears to be a little more on the moist side. Perhaps I wasn't supposed to squeeze the juice out of the carrots, or maybe I drained my pineapple a little too well. I don't know for sure because I was too lazy to read the entire post. I also didn't feel like washing more than one bowl so ... 

This cake turned out very well. You could make a layer cake but a bundt works well if you don't want to make a big fuss. For a layer cake, you can double the frosting recipe. I cut it in half from the original and still had leftovers.

Let's not waste any more time. Let's bake!

Carrot Bundt Cake w/ Cream Cheese Frosting
Adapted from Baked By An Introvert
Makes 12 Servings

For the cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon pink salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 3/4 cup avocado oil (or other flavourless oil - not olive oil)
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded carrots, fresh not pre-grated
  • 1 cup crushed pineapple, well-drained
  • 1/3 cup walnut pieces (optional)
For the frosting
  • 1/2 cup salted butter, softened
  • 8oz package cream cheese, softened (full fat - brick form)
  • 2 cups confectioners’ sugar
  • 1/2 tablespoon meringue powder
  • 1 teaspoons vanilla extract
  • pinch of salt
  1. To make the cakePreheat the oven to 350F.
  2. Grease and flour a bundt cake pan. 
  3. Combine all dry ingredients from flour to granulated sugar in a large bowl. 
  4. Make a well in the centre and add all the other cake ingredients. 
  5. Combine with a rubber spatula just until combined. 
  6. Transfer the mixture to your bundt pan and bake for 23-35 minutes or until a tester comes out clean.
  7. Remove from the oven and allow to cool in the pan, then transfer to a plate/platter.
  8. To make the frosting; Whip the butter and cream cheese with an electric mixer on medium speed until well combined. 
  9. Add sugar, meringue powder, vanilla and salt. Beat on low to combine (so you don't make a mess), then on high until the frosting is fluffy. 
  10. Spread the frosting over the cooled cake. 
  11. You can decorate with walnuts or coconut if you wish. 
  12. Store in the fridge.


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