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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

Rouladen

We always have these at Christmas but you can make them any time of year. They're one of those dishes that is very simple to make, but takes awhile to prep.

You can save yourself some time by purchasing pre-sliced beef, or ask your butcher to thinly slice a roast for you. 


Above: New photo added in 2016. I made these in the slow cooker because I needed the oven to make a turkey. 8  hours on low will do it. The bottom ones were falling apart because they were so tender.

Rouladen
Makes 24 rolls

Ingredients
  • 24 beef or veal cutlets (or scallopine), pounded thin
  • 6 dill or polski ogorki pickles cut into quarters
  • 1 large onion sliced (at least 24 pieces)
  • 6 slices of rye bread, cut into 4 strips each
  • 12 slices of bacon cut in half
  • prepared yellow mustard
  • seasoned salt
Directions
  1. For each piece of meat, spread 1/2 teaspoon mustard all over one side. Sprinkle with about 1/2 teaspoon seasoned salt.
  2. Add a piece of each of the other ingredients and roll the meat up around them. Using toothpicks to hold the rolls together isn't necessary but if you choose to do so, please make sure you use the wooden ones.
  3. Place the rolls into a large baking dish and add about 1" of water. Sprinkle the rolls with additional seasoned salt.
  4. Cover with foil and bake at 350F for about 2 hours or until meat is tender. Drizzle some of the pan juices over the rolls and don't forget to remove the toothpicks.
  5. Serve with a side of mashed potatoes to suck up all those pan drippings. That juice is just too good to waste.

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