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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 Swirl Doughnut Bread

This recipe is a keeper! This cake is so DELICIOUS you'll want to make it over and over again! The sweet taste of cinnamon and nutmeg gives you a cozy feeling inside.

Cinnamon Swirl Doughnut Bread
Adapted from Lauren's Latest
Makes 1 Loaf

For the Cake
  • 1/4 cup unflavoured oil
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon molasses
For the Coating
  • 1/2 cup melted butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  1. Preheat oven to 350F.
  2. Line a loaf pan with parchment and a little oil. In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth.
  3. Stir in the dry ingredients and buttermilk until the mixture turns into a smooth batter.
  4. Remove 1/2 cup batter and place into a separate bowl. Add cinnamon and molasses to the 1/2 cup of batter. Pour half of the remaining batter into the loaf pan. Add half of the cinnamon batter in small dollops on top of the batter. Pour remaining plain batter over the top followed by more dollops of the cinnamon batter.
  5. Swirl the batters together with a butter knife or skewer.
  6. Bake 45-50 minutes or until tester comes out with a few crumbs. Prepare the coating while the loaf is baking.
  7. Pour melted butter into a large shallow dish.
  8. Combine sugar, brown sugar and cinnamon in another large shallow dish. Once the cake comes out of the oven, allow it to cool for 10 minutes.
  9. run a knife along the edges to loosen the loaf and remove it from the pan. It will be warm.
  10. Gently roll the loaf into melted butter until fully coated. Spoon remaining melted butter over any areas that seem crisp. Transfer the buttered loaf to the cinnamon-sugar mixture and press into the sides and top to coat. Serve with your favourite hot beverage.


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