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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

Meatloaf Cupcakes

Meatloaf Cupcakes
Makes 12 muffins

  • 2 slices bread
  • 3/4 cup milk
  • 2 lbs lean ground beef
  • 1 egg
  • 1/4 cup ketchup
  • 1 teaspoon each paprika, garlic powder and dried basil
  • 1 tablespoon dried oregano
  • 1/4 cup finely diced onion
  • 1/4 cup finely chopped parsley
  • 2 large potatoes
  • 2 tablespoons butter
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup chicken broth
  • 1/4 cup sour cream
  • beets or food colouring (optional)
  1. Preheat oven to 350F.
  2. Soak the bread slices in milk.
  3. In a bowl, add beef, egg, ketchup, spices, onion and parsley. Add soaked bread and mix it all up until well combined.
  4. Distribute the mixture among 12 muffin cups. No need to grease the muffin pan as the meat has enough oil in it already - it won't stick.
  5. Bake for about 25 minutes or until cooked through. Let cool slightly.
  6. Meanwhile, peel and roughly chop your potatoes. Boil just until softened, then drain.
  7. I didn't have any beets but I really wanted to use them as colouring. If you have a beet cut it up (it cooks faster) and boil it with your potatoes. Boil the beet separately if you don't want all of your cupcakes to be the same colour. You could also use food colouring or perhaps some pureed spinach to colour your mashed potatoes.
  8. Mash potatoes (and beets if using) with remaining ingredients.
  9. Remove cupcakes from tray and frost with mashed potatoes. If you want to get fancy, you can pipe it on. Sprinkle with various spices for decoration. Paprika and dill work well.


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