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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

Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater

If you're looking for something super fast to make for dessert, try this recipe! The texture of these is not as fluffy as if you were to just follow the recipe on the box. These are a little more dense and doughnutty.

I divided the batter in half and made 2 flavours, but you could just do one or the other.

Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater
Makes 18 muffins

  • 1 box vanilla cake mix 
  • 3 large eggs
  • 1/2 cup unflavoured oil
  • 1/4 cup sour cream
  • 3/4 cup milk
  • 1 teaspoon nutmeg
  • 1/2 teaspoon (or more) ground cardamom 
  • 1 tablespoon rosewater
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla powder (or vanilla extract)
  • milk
  1. Preheat the oven to 350F and line 18 muffin cups with paper liners (I use ones made of parchment).
  2. In a large bowl combine cake mix, eggs, oil, sour cream and milk with a whisk until smooth.
  3. Place half of the batter into a second bowl.
  4. Stir the nutmeg into one bowl, and the cardamom and rosewater into the other.
  5. Divide the batter among the muffin cups.
  6. I added a pistachio to the cardamom rosewater cupcakes so we could identify them easily once removed from the muffin tray.
  7. Bake for 18-22 minutes or until a tester comes out clean.
  8. Mix the powdered sugar, vanilla and a tiny drizzle of milk together until smooth. Add more milk slowly if needed. It should be thinner than toothpaste but not runny.
  9. Spread or drizzle over the cupcakes while they are still warm.


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