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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 Banana Bread Cookies w/ Walnuts

Banana consumption at my house is unpredictable. One week, I can't replenish them fast enough, and other weeks nobody eats them at all. I can't freeze them all or I'd have a freezer full of bananas. So here's yet another way to use up those brown bananas sitting on your counter.

These cookies actually remind me of muffin tops. You can add chocolate chips or other things in place of the nuts if your heart desires. 

Soft Banana Bread Cookies w/ Walnuts

Makes about 24 cookies


  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 3 medium ripe bananas, mashed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • pinch of salt
  • 1/2 cup walnuts, chopped 


  1. Preheat the oven to 375F and line some baking sheets with parchment. 
  2. Beat together the ingredients from butter through to vanilla until smooth. 
  3. Beat in everything else except the nuts until the lumps are gone. 
  4. Stir in the nuts. 
  5. Drop by the tablespoon onto prepared sheets 2” apart. Bake for 7-9 minutes just until the bottoms start to turn golden. 
  6. Rest on the tray for a few minutes before transferring to wire racks to cool completely. 
  7. Store in an airtight container for a few days. You may refrigerate or freeze these if you wish. 


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