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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

Beef Stroganoff

Beef Stroganoff
Makes 6-8 servings

  • 1lb lean ground beef
  • 1 tbsp olive oil
  • 1/2 teaspoon ground black pepper
  • 1 onion diced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups beef or chicken broth (low sodium)
  • 2 teaspoons prepared mustard
  • 1 (6 ounce) can sliced mushrooms, drained
  • 1/2 cup sour cream or Balkan style yogurt
  • 1/4 cup red wine
  • salt
  • pepper
  1. In a large skillet over medium heat, brown the beef in olive oil then push off to one side.
  2. Add the pepper and onions and cook slowly for 3 to 5 minutes, then push to the side with the beef.
  3. Stir the flour into the juices on the empty side of the pan.
  4. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. 
  5. Cover and simmer for 10 minutes.
  6. Five minutes before serving, stir in the mushrooms, sour cream, and white wine.
  7. Heat briefly then salt and pepper to taste. Serve over egg noodles.


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