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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


I don't make lasagne often because it's a little time-consuming. If you do make it and your family isn't that big, you could split this recipe into 2 separate dishes and freeze one for another day. 

I used the no boil lasagne noodles but if you want to cut back on the amount of sauce you use, be sure to get the kind that you boil first as they won't need to absorb as much liquid as the uncooked ones. 

Makes 10 servings

  • 1 box no boil lasagne noodles
  • 1/2 an onion diced
  • 1 red pepper diced
  • 8oz slices mushrooms
  • 2 lbs lean ground beef
  • 1 tablespoon Italian seasoning
  • 1 teaspoon each dried basil & oregano
  • 1 tub ricotta cheese (about 1 cup or so?)
  • 3 boxes frozen spinach, thawed and squeezed
  • 1 egg
  • salt & pepper
  • pinch nutmeg
  • 6-8 cups home made or jar pasta sauce of choice
  • 500g block mozzarella cheese, grated
  1. In a nonstick pan, fry onion, pepper, garlic and mushrooms in olive oil. Once softened, add ground beef and spices and cook until meat is done. Set aside.
  2. In a bowl, combine ricotta cheese, spinach, egg, salt & pepper, nutmeg and 1 cup of the grated mozzarella.
  3. In the bottom of a large baking dish place about 1 cup of sauce or more. Layer your noodles over sauce, no need to overlap, they'll expand when cooking. Place more sauce on top of noodles. Add spinach layer and top with another layer of noodles. More sauce. Be generous with the sauce since your noodles will be cooking in it. Add meat layer and top with 1/2 the left over cheese. More noodles. More sauce. The rest of the cheese.
  4. Bake at 375F until the noodles are cooked. Poke them with a knife to see if it goes through easily. Takes about 40 minutes or so.


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