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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

Caramel Apple Bundt Cake

Apple season is upon us and I can't think of a better way to celebrate than with apple cake!





Caramel Apple Bundt Cake
Original recipe by Cooking with Ruthie
Makes 12-16 servings

Ingredients
For the Cake
  • 3 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar, packed
  • 1 1/2 cups unflavoured oil
  • 3 large eggs
  • 2 teaspoons vanilla
  • 3 1/2 cups (approx. 3 large) peeled & chopped Granny Smith apples
  • 1 cup chopped walnuts, plus more for garnish if desired
For the Frosting
  • 1/2 cup light brown sugar, packed
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 cup sifted confectioners' sugar
Directions
  1. Preheat oven to 325F. Grease and flour a bundt pan.
  2. To make the cake; combine flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
  3. Place the sugar, brown sugar, and oil in the bowl and beat on medium speed until the mixture becomes fluffy.
  4. Beat in the eggs, one at a time.
  5. Add the vanilla.
  6. Stir in the flour mixture just until combined.
  7. Fold in the apples and nuts, then transfer the batter to the prepared pan. The batter will be quite thick so spread it around evenly with the back of a spoon.
  8. Bake on the middle rack for about 1 hour and 15 minutes, or until a tester comes out clean.
  9. Allow the cake to cool for at least 30 minutes before turning out onto a serving dish.
  10. To make the frosting; place the brown sugar, butter, and milk in a pot and bring to a simmer over medium heat. Remove from heat and stir in the vanilla.
  11. Allow the mixture to cool and then stir in the confectioners' sugar until you reach a consistency that you can spoon over the cake. Add a bit more milk if you want a thinner frosting.
  12. Spoon the frosting over the cake and allow to run down the sides. Sprinkle with chopped nuts.
Tips:
  • I froze half of this cake. Slice it and then wrap it up or keep it in an airtight container. Thaw for 20 minutes before consuming.

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