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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

Fluffy Pancakes - Revisited

I've revised the pancake recipe we've been using since 2011 >> The Best Fluffy Pancakes Ever. These pancakes are still delicious and fluffy! I really like the addition of nutmeg because it gives the pancakes a doughnut-like flavour. Who's ready for breakfast?!

Fluffy Pancakes - Revisited
Makes 10-12 pancakes

  • 1-1/2 cups milk
  • 1/4 cup lemon juice
  • 2 cups all-purpose flour
  • 1/4 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • Butter for frying
  1. Combine milk and lemon juice and let sit for 10 minutes to sour.
  2. Combine the dry ingredients in a big bowl.
  3. Beat eggs and vanilla into sour milk and then whisk the wet mixture into the dry just until there are no lumps.
  4. Heat a griddle or nonstick pan over medium-low heat (closer to low on my stove).
  5. Brush some butter into the pan and then drop 1/4 cup of batter for each pancake. You can make them bigger or smaller if you wish. Fry until golden on one side and the sides start to look slightly dry. Flip and cook until the other side is golden. Repeat until you finish the batter.
  6. Makes 10-12 pancakes and 2 was filling enough for us.
  7. Serve with fruit and maple syrup.
  • You can use 1 3/4 cups buttermilk instead of milk and lemon juice.


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