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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

Cinnamon Roll Cake

This cake is really yummy! It was like one giant doughnut. I bet if you add chopped apples it would resemble an apple fritter.

I didn’t mix the cinnamon swirl into the cake well enough and ended up with delicious gooey cinnamon pockets. I may or may not have made this a few times 2 or 3 times in one week.

Cinnamon Roll Cake
Makes 12 servings
Original recipe by The Country Cook

For the Cake
  • 3 cups all-purpose flour
  • 1 cup granulated sugar 
  • 4 teaspoons baking powder
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups milk
  • 1/2 cup  butter, melted 
For the Filling
  • 3/4 cup butter, softened
  • 1 cup packed brown sugar 
  • 2 tablespoons flour
  • 1 teaspoon ground cinnamon 
For the Glaze
  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla 
  1. Preheat oven to 350F.
  2. Grease and line a 9 x 13 baking dish with butter and parchment.
  3. In a large bowl, beat together all cake ingredients except melted butter on medium speed.
  4. Slowly add the butter with the mixer running. Mix just until combined.
  5. Spread the batter evenly into the baking dish.
  6. In a small bowl, combine the filling ingredients until well combined.
  7. Drop the filling by the spoonful on top of the cake batter. Swirl the filling into the batter with a butter knife. 
  8. Bake for 35-40 minutes until a tester comes out clean.
  9. When the came comes out, whisk the glaze ingredients together and drizzle over the warm cake.
  10. Allow to cool before serving.


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