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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

Bruschetta

I could eat bruschetta all day long! It's even good as a pizza topping. Bake a pizza with an olive oil and garlic base topped with a little cheese. I like to add the bruchetta after the pizza has cooked. 

Bruschetta
Makes 6 servings

Ingredients
  • 3 tomatoes, seeded & diced
  • 1/4 cup finely diced red onion
  • 1 clove garlic finely diced (or to taste)
  • 3 tablespoons balsamic vinegar
  • 5 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • salt & pepper
  • 12 slices baguette (sliced on diagonal)
  • olive oil
Directions
  1. Mix everything together and set in the fridge for at least an hour before serving.
  2. Serve over slices of baguette that's been brushed with olive oil and toasted in the oven.

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