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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

Lemon Blueberry Bundt Cake

Hello my friends! I feel like I am eating cake non-stop. In fact, this morning I even had cake for breakfast. My bundt pan is my new BFF. 

Here's another delicious recipe that I want to share with you.

The original recipe suggests letting the cake rest for only 20 minutes before turning out onto a serving dish. Well - I followed the instructions and my cake did not want to release. This cake is super moist and because it was still warm it gave me a hard time. You can't tell that the top and bottom were separate at one point because of the glaze. If you've got time, I recommend letting your cake cool completely before attempting to remove it from the pan. Alternately, you could bake this in the dish that you want to serve it in, and then you won't have to worry about turning it out at all.

Lemon Blueberry Bundt Cake
Adapted from
Makes 1 bundt cake (12-16 servings)

For the Cake
  • 2 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cup sugar
  • 4 eggs
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or 3 tbsp lemon juice & top up with milk)
  • 1 1/4 cup blueberries (I used frozen)
  • 1 tablespoon all purpose flour
For the Glaze
  • 1 1/2 confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • milk
  • fresh blueberries for decorating if desired
  1. Heat oven to 350°F. Grease and flour your bundt pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In another bowl, beat butter and sugar for a few minutes until creamy.
  4. Beat in eggs, one at a time.
  5. Add lemon juice, lemon zest and vanilla and mix until combined.
  6. On low speed, alternate the addition of the flour mixture and buttermilk, starting and ending with flour. Combine blueberries with flour, then stir into the batter by hand.
  7. Transfer the batter to your prepared pan and bake for 50 minutes or until a tester comes out clean.
  8. Cool for as long as possible in the pan before turning out onto a serving dish. You may need to run a knife along the edges to loosen the cake from the pan. Cool completely before glazing.
  9. To make the glaze; mix together confectioners' sugar, lemon juice and a few drops of milk. Add more milk until you reach a consistency which can be drizzled over the top of the cake.


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