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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

Devilled Easter Eggs

Aren't they purdy? You could use different colours and make these for other occasions, too.

Devilled Easter Eggs
Makes 8 servings

  • 8 hard boiled eggs
  • A few cups of warm water with some drops of food colouring in them
  • 1/4 cup mayo
  • 1 tbs chopped green onion (including the green part)
  • 1/2 tsp dry dill
  • pinch of pepper
  • pinch of paprika and sliced green onions for garnish
  1. Boil your eggs and let them cool. Mix water with your choice of colours. Remove the egg shells and dip your eggs in the water just to pick up some colour. Dry with paper towel.
  2. Cut the eggs in half and remove the yolks. Mash the yolks with the rest of the ingredients until they're fluffy and then fill the whites with the yolk mixture.
  3. Chill until you're ready to serve.


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