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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

Asian Salad

Asian Salad
Makes 2 servings

  • 4 tbsp slivered almonds
  • 1/2 tsp hoisin sauce
  • 1 tsp honey
  • 1/4 tsp crushed fresh ginger
  • 1/2 clove garlic
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1/4 tsp sesame oil
  • 4 cups shredded lettuce
  • 1/2 red pepper, diced
  • 2 tsp green onion, chopped
  • 1 stalk celery, chopped
  • 12 snow peas chopped
  • 1 carrot, grated
  • 1 medium apple, cut into matchsticks
  • 8 oz cooked chicken breast, diced
  1. Toast the almonds in a nonstick pan on medium heat until they start to brown. Try not to burn them. Put on a plate and set aside to cool.
  2. Mix hoisin, honey, ginger, garlic, vinegar and oils with a fork until it comes together as a dressing.
  3. Combine all the veggies and toss with dressing.
  4. Top with chopped chicken and toasted nuts.


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