Skip to main content


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

Black Bean Soup

I adapted this recipe from The South Beach Diet Supercharged book.

Black Bean Soup
Makes 6 servings

  • 1 28oz can diced tomatoes
  • 1 19oz can black beans
  • 2 green onions (scallions), chopped
  • 2 cloves garlic, chopped
  • 1 celery stalk, diced
  • 1 cup chicken or veggie broth
  • 1 tsp cumin
  • salt & pepper
  • cayenne pepper (optional)
  • lime juice
  1. Sauté the garlic, celery & scallions in a pot until tender.
  2. Add all other ingredients except lime juice and simmer about 15 minutes over medium heat.
  3. Take half of the soup and blend it, then return to the pot. Simmer another 10 minutes and you're good to go. 


Popular Posts