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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

Lentil Soup


V To make this vegan, leave out the bacon.

Lentil Soup
Makes 6-8 servings

Ingredients
  • 1 onion diced
  • 1 large carrot diced
  • 2 celery stalks diced
  • 3 stips bacon diced
  • 1 teaspoon olive oil
  • 1 1/2 cups dry lentils
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp dry dill
  • 1 tsp chili powder
  • salt & pepper to taste
  • 5 cups water
  • 1 19oz can diced canned tomatoes with juice
  • 1 cup chopped fresh parsley
  • Lemons
Directions
  1. Cook the vegetables and bacon in oil until they're tender.
  2. Stir in lentils to coat and stir in spices.
  3. Cover with water and simmer until the lentils are tender. If it seems too thick add more water.
  4. Add the can of tomatoes with their juices and stir.
  5. Add parsley and cook for another 5 or 10 minutes.
  6. Serve with a squeeze of lemon.

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