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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

Chicken and Mushroom Salad

Chicken and Mushroom Salad
Makes 1 serving

  • 1/2 cup sliced mushrooms
  • 2 tbsp diced onion
  • 1 tsp olive oil
  • 1 tsp butter
  • 2 cups chopped lettuce
  • 1/2 cooked corn cob, kernels removed
  • 1/2 chopped tomato
  • 1/2 diced avocado
  • 4 oz skinless, boneless chicken breast
  • 1/4 cup shredded cheddar
  • 1/4 cup sour cream
  1. Saute the mushrooms and onions in oil and butter until nice and golden.
  2. Fry chicken breast in the same pan until no longer pink inside. You could grill it instead if you like. Allow it to rest for 5-10 minutes before slicing.
  3. Layer all ingredients. The sour cream becomes the dressing.


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