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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

Grilled Chicken Breast with Roasted Vegetables and Yogurt Recipe

Grilled Chicken Breast with Roasted Vegetables and Yogurt Sauce
Makes 4 servings

For the Chicken
  • 4 skinless boneless chicken breast halves
  • 2 tablespoons olive oil
  • 1 tablespoon each paprika & oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon onion flakes
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon prepared mustard
  • 1 teaspoon low sodium soy sauce
  • 2 tablespoons Balkan style yogurt
  • 1/2 a lemon, juiced
  • 1 tablespoon honey
For the Vegetables
  • 1/2 a head each cauliflower and broccoli, cut up
  • 1/2 a red onion, sliced
  • 4 whole cloves garlic, smashed
  • 1 tablespoon each paprika and dried parsley
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin powder
  • salt
  • pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 3 tablespoons grated parmesan cheese
For the Yogurt
  • 1 1/2 cups Balkan style yogurt
  • 1 tablespoon dried dill
  • 1/2 teaspoon cumin powder
  • salt
  • pepper
  • 1 teaspoon dried mint
  • 1 teaspoon olive oil
  • 1/2 cup grated cucumber
To make the chicken:

  1. Place all ingredients except chicken and place in a large Ziploc bag and mix them together. 
  2. Place chicken inside the bag and seal it. move the chicken around inside the bag until it's all coated. Let it sit in the fridge for 2 hours or longer.
  3. Remove the chicken from the bag and place it on a preheated grill. Cook it until it's no longer pink inside - flipping a few times during cooking.
To make the vegetables:
  1. Mix the spices with lemon juice and olive oil.
  2. Add all the veggies and toss well.
  3. Place in a glass baking dish in the oven for 40 minutes on 425F. After 20 minutes, give it a stir. Remove from oven and toss with parmesan cheese.
To make the yogurt sauce
  1. Mix all ingredients in a bowl. Refrigerate until ready to use.


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