Lemon Pound Cake

For those times when you need some fruity sweetness to balance out all the chocolate in your life. This batter comes together quickly with minimal mess and dishes for a tasty treat.

3 eggs
1 C sugar
1 C (8oz) sour cream or Greek yogurt
½ C vegetable oil
2 Tbsp lemon zest (you’ll need 3-4 lemons for this)
1 ½ Tbsp lemon extractdsc02950
1 ½ C flour
2 tsp baking powder
½ tsp salt


Add the eggs, sugar and sour cream together, whisking until smooth.

Add in oil and whisk to combine.dsc02951

Add in lemon zest and lemon extract.

Add in flour, baking powder and salt. Stir until just combined (don’t overmix!). Batter might be somewhat lumpy.

Bake at 350 until a toothpick inserted in the middle comes out clean (depends on the size pan you are using. dsc02954Loaf pan will take 45-55 minutes. Shallow pans will take less time).

Let the cake cool in the pan at least an hour before removing from pan to cool completely.


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Reese’s Peanut Butter Cupcakes

This recipe yields an absolutely decadent chocolate cupcake in a reasonable amount of time (because it calls for box mixes). You can also turn it into a cake, or substitute Rolos for Reese’s, or whatever other variations come to mind!dsc02934

Ingredients for cupcakes
1 box Devil’ls Food cake mix (or dark chocolate fudge, if you’re like me and forget to read labels)
1 box (5.9oz) chocolate pudding
1 C sour cream (can also substitute Greek yogurt)
1 C oil
4 eggsdsc02935
½ C water
2 tsp vanilla
Reese’s Peanut Butter cups

Ingredients for frosting
1 C butter, softened
1 C creamy peanut butterdsc02937
3 ½ – 4 C powdered sugar
5tsp milk (more or less) for texture


Combine all ingredients with a mixer. Batter will be thick.

Divide batter evenly among 24 muffin cupsdsc02938

Push one unwrapped Reese’s into each muffin cup

Bake at 350 for 18 minutes

Mix all ingredients for frosting together and pipe or spread onto cooled cupcakes. The frosting is very sweet! And also very delicious.



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