What’s Cooking Wednesday: baking edition

Today’s “What’s Cooking Wednesday” is brought to you by the new Kitsap Blog Circle. Whitney shared two awesome dinner ideas here on her blog and today I’m doing a baking edition sharing an Italian Lemon Pound Bundt cake that I’m taking to my community moms’ group tomorrow and also re-sharing an old favorite our family sugar cookies.

Last week I shared my Friday favorites. You can find mine here and some from Whitney over on her blog here. And what I love is that you will find variety in this blog circle. It’s in our writing style, our interests and in the things we will share with you about our favorites  or what we’re cooking.

This week I knew I wanted to make something that was lemony because I had four lemons that needed using so I set to Pinterest this morning and found a recipe for Italian Lemon Pound Cake.

I stayed very true to the recipe except I saw later that she had made an edit to her post and added fresh Ginger, which I did not try today. After tasting the recipe tomorrow I may put a note in my recipes to add ginger… we will just have to see. I did make both the glaze and the frosting… Can you tell I like toppings?

My kids love to cook and bake so this was a fun recipe to involve my two big boys.


I love this microplane zester (affiliate link)  and my awesome citrus press from Pampered Chef that you can get from Arin Starkel here. Makes anything with citrus a whole lot easier and I’m a big citrus fan!

Ingredient list included:

All purpose flour


Baking powder



Sour cream

Two lemons, zest and juice for the cake and then two more for glaze and frosting.

Vanilla extract

Buttermilk-I used regular milk (1/2 cup) and vinegar (1/2 Tb) that I let sour for 10 minutes since I didn’t have any on hand.

(Optional: I did not use at this time… Fresh minced ginger )

Find all the directions for this recipe here.

Here we are in the kitchen this afternoon…

Lemon Cream Cheese Frosting is made of cream cheese, powdered sugar, lemon juice and lemon zest

Glaze was just made with lemon juice and powdered sugar. After the cake cools for 5-10 minutes and you flip it out of the Bundt pan you immediately drizzle this glaze over so it can seep into the cake. Then when it’s fully cool or you are ready to serve you add the cream cheese frosting..

 If you are using would’ve the silicone baking pans then you really need to make sure you grease the Bundt pan with butter and flour. And  with either type of pan be sure to wait 5 to 10 minutes for it to cool before you try to flip it over. 


Here I am about to drizzle the glaze on the  still warm cake.

Glaze will then soak into the cake and I will ice with cream cheese frosting when I am ready to  take it to my moms’ group tomorrow.

We finished up our sugar cookies (family recipe here) and our little craft made out of laughing cow containers. Check out the video below if you want more details. These were teacher appreciation gifts for my kiddos AWANA cubby teachers and we used our family sugar cookie recipe that you can find here.

Tiny teddy bear cookies with a powdered sugar dusting went inside these boxes.

I know there are more than four teachers and lots of volunteers so the rest of the cookies just went on a platter. Their’s are gold champion cups, blue ribbons, and cubby teddy bears.

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