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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

Crustless Quiche Muffins

Try using ham, Swiss cheese and frozen (thawed and squeezed) spinach. Mushrooms would be good, too! You can pretty much add anything you want!

Crustless Quiche Muffins
Makes 6 muffins

  • 3 large eggs
  • 3/4 cup 2% milk
  • 3 slices turkey bacon
  • 1/4 cup sliced onion
  • 1 diced red pepper
  • olive oil
  • 1/2 cup cooked broccoli pieces
  • 1/2 cup shredded sharp cheddar
  • salt
  • pepper
  1. Beat eggs with milk and set aside.
  2. Fry the bacon, onion and pepper in a touch of olive oil or butter until golden. Set aside and allow to cool.
  3. Mix all ingredients into the egg mixture and divide between 6 muffin cups that have been sprayed with cooking spray or rubbed with oil. I would skip the paper muffin cups on this one as the egg will probably stick to it.
  4. Bake at 350F for about 20 minutes or until toothpick comes out clean. Serve hot.
  5. Leftovers are also good reheated the next morning.


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