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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

Raisin Tea Cakes

These cake-y little gems are the result of me trying to find a way to use up some egg whites that I had sitting in the fridge. I have a jar of saffron infused water in my fridge all the time, but if you don't just soak a pinch of crushed saffron threads in 2 teaspoons of hot water and let it cool down.

Raisin Tea Cakes
Makes 16 cookies

  • 1/4 cup unsalted butter, softened
  • 2 egg whites
  • 2 teaspoon saffron water
  • 1 teaspoon vanilla
  • 3/4 cup confectioners' sugar
  • 3/4 cup all purpose flour
  • 1/2 cup raisins
  1. Preheat the oven to 350F and line a baking sheet with parchment.
  2. Whip the butter until it turns lighter in colour.
  3. Beat in the eggs, saffron water and vanilla. 
  4. On low speed, add the sugar and flour until well combined, then stir in the raisins with a spatula.
  5. Use a medium cookie scoop or a teaspoon to drop batter onto the prepared pan about 2" apart.
  6. Bake for 12 minutes or until the edges start to turn golden. The tops don't really change colour so just keep your eye on them. Press one with your finger and if it feels spongy they're done. 


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