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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

Soft Oatmeal Raisin Cookies

These oatmeal raisin cookies are chewy, cake-y and perfect for dunking in your coffee or tea. You can use chocolate chips in place of the raisins - this was actually a recipe for chocolate chip oatmeal cookies, originally.

Soft Oatmeal Raisin Cookies
Adapted from
Makes 40 cookies

  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 2 teaspoons vanilla 
  • 2 large eggs
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1 cup raisins
  1. Preheat the oven to 325F and line some baking sheets with parchment.
  2. Beat butter, sugars and vanilla on medium speed until light and fluffy.
  3. Beat in the eggs one at a time.
  4. Add flour, baking soda, cinnamon and salt to the bowl. Mix on low just until combined. 
  5. Stir in the oats, nuts and raisins by hand.
  6. Use a small cookie scoop or tablespoon to drop batter onto the prepared pans about 2" apart.
  7. Bake for 10-12 minutes until the edges start to turn golden.
  8. Allow to cool on the pans for 2 minutes before transferring to wire racks to cool completely.
  9. Store in an airtight container for several days, or freeze for several weeks. 


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