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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 Cranberry Muffins

Here's a surprisingly great recipe for lemon cranberry muffins.

For a while there I had a really hard time finding cranberries in the stores. When I did finally find them in the frozen section, I grabbed 3 bags. Don't worry - I left some for others. 

The batter was very thick so I wasn't sure this recipe would even turn out, but it did! Enjoy!






Lemon Cranberry Muffins
Makes 20 muffins

For the Muffins
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup sour cream (full fat)
  • 2 large eggs
  • 2 cups cranberries (I used frozen)
  • sugar for the top
For the Glaze
  • 1 cup confectioners' sugar
  • 3 tablespoons milk
Directions
  1. Preheat your oven to 400F and line some muffin trays with paper liners.
  2. To make the muffins; combine flour, salt, baking powder, baking soda and set aside.
  3. In a large bowl, beat the sugar, butter and vanilla on medium speed until fluffy.
  4. Add lemon zest, lemon juice, sour cream and eggs and continue to beat until combined. 
  5. Fold the dry ingredients in on low speed or by hand just until combined, then add the cranberries.
  6. Divide the batter among the prepared muffing cups. Because this batter is very thick, you may need to use 2 spoons to push the batter into the muffin cups.
  7. Bake for 18-22 minutes or until a tester comes out clean.
  8. To make the glaze; combine confectioners' sugar with milk until there are no lumps. You can substitute some of the milk with fresh lemon juice if you prefer. Drizzle over the muffins while they are still warm.

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