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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

Shepherd's Pie

I used a 9x13" dish because I like more space for the cheesy topping, but you could make a deeper dish pie instead if you want.

Shepherd's Pie
Makes 6-8 servings

  • 1 lb lean ground beef
  • 1 onion, diced
  • 1 red pepper, seeded and diced
  • olive oil
  • 1 cup frozen mixed veggies (with corn!)
  • salt
  • pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon mustard powder (prepared mustard will do)
  • 1 tablespoon flour
  • 1 1/2 cup chicken or beef stock
  • 4 medium potatoes, peeled
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 tablespoon cream cheese
  • 1/2 cup shredded sharp cheddar
  • 1/4 cup Italian flavoured bread crumbs
  1. Preheat oven to broiler.
  2. Fry onion and pepper in olive oil until browned. Add beef and continue to cook until meat is cooked through.
  3. Add frozen veggies and spices and cook until veggies are warmed through.
  4. Stir in flour followed by the broth and allow to simmer until the broth has thickened into a gravy.
  5. Transfer mixture to a 9 x 13 glass baking dish.
  6. In the meantime, boil potatoes in a salted pot of water until tender.
  7. Drain the potatoes and then mash them with butter, milk and cream cheese. Add salt & pepper if desired. 
  8. Top the meat mixture with a layer of mashed potatoes, followed by cheese and bread crumbs. Broil until brown and bubbly.


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