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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

Creamy Veggie Soup

This is the soup you want to make when you have leftovers from a party veggie platter! It looks a little like baby food but I assure you, it's very tasty!

Make it vegan by using vegetable broth.

Creamy Veggie Soup
Makes 4 servings

  • 1/4 cup chopped celery
  • 1 cup baby carrots
  • 1/2 cup chopped zucchini (peeled)
  • 1/2 cup red pepper slices
  • 1 potato peeled and diced
  • 1/2 cup canned chickpeas (garbanzo), rinsed
  • 1/2 tsp ground cumin
  • salt & pepper
  • 2 cups chicken stock
  1. Add all ingredients to a pot and simmer until veggies are tender.
  2. Put in a blender and puree until smooth. Serve hot.


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