This recipe has all the LEMON!! This would be a fantastic addition to your Easter table. Perfect for springtime. Lemon Cake Cream together: 1/2 cup butter 1/2 cup canola oil 1 and 3/4 cup sugar Then add in and mix well: 3/4 cup plain unsweetened yogurt (equivalent to 3 eggs) Zest of 3 lemons 1 tsp vanilla Sift dry ingredients in a separate bowl: 3 cups flour 1/3 cup cornstarch 2 tsp baking powder 1 and 1/2 tsp baking soda 1 tsp salt Mix wet ingredients in a separate bowl: 1/4 cup lemon juice 3/4 cup buttermilk Alternate adding dry and remaining wet ingredients into the batter until m ..read more

This “cake” was created for my daughter’s birthday. Her idea was to have a cookie cake and she wanted the flavour to be red velvet with cream cheese filling. This was definitely a fun baking experiment and she loved it! A very sweet “cake” for a special girl! You may want to slice this thinner than a traditional birthday cake due to the sweetness. Cookie Layers Cream together: 3/4 cup softened butter 3/4 cup shortening 1 and 1/2 cups brown sugar 1/2 cup white sugar Then add in and mix well: 3/4 cup plain unsweetened yogurt (equal to 3 eggs) 2 tsp vanilla Sift together dry ingredients and add ..read more

Making these today for the holidays! They freeze exceptionally well and are a family and friend fav!! my eggless world These cinnamon rolls are a family and friend favorite. The recipe originated from Martha Stewart and was one of the first successes I had baking eggless. The recipe only needs to have one egg replaced and the cream cheese in the dough really helps to keep them together. Cream cheese is a great way to help your baked goods stay together and of course taste great! Cream Cheese Cinnamon Rolls Beat: 1 cup softened butter 4 oz room temperature cream cheese 3/4 cup sugar Add ..read more