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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

Roasted Red Pepper and Tomato Soup

The peppers are beautiful and in season here now, but you can always used canned tomatoes and a jar of roasted red peppers if that's what you've got on hand.


Roasted Red Pepper and Tomato Soup
Makes 4 servings

Ingredients
  • 3 red bell peppers
  • 2 plum tomatoes
  • 1/2 cup chopped red onion
  • 2 teaspoon olive oil
  • salt & pepper
  • 1/2 teaspoon cinnamon
  • 1 1/2 cup chicken or veg stock
  • 1/4 cup heavy cream
  • 1/3 cup chopped fresh basil
  • 3/4 cup canned chickpeas (garbanzo), rinsed
  • sour cream
Directions
  1. Place peppers and tomatoes on the grill or under a broiler until skins turn black. Place in a bowl and cover with plastic for a few minutes. The skins should easily peel off. Remove stem and seeds from peppers.
  2. Chop 2 peppers and 2 tomatoes roughly. Chop the 3rd pepper finely and set aside in a separate bowl.
  3. In a nonstick pot, brown onions in olive oil over medium heat.
  4. Stir in salt, pepper and cinnamon.
  5. Add chopped peppers and tomatoes and cook for 2 minutes.
  6. Add stock and bring up to a simmer.
  7. Once the soup is simmer, transfer it to a blender and blend until smooth. You may also use a hand blender if you have one.
  8. Return the blended soup to the pot and bring back to a simmer over medium heat.
  9. Once simmering add chickpeas, heavy cream, basil and the reserved chopped pepper. 
  10. Serve hot with a dollop of sour cream.

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