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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

Creamy Broccoli and Cauliflower Soup

Creamy Broccoli and Cauliflower Soup
Makes 4 servings

  • 1 cup broccoli cut up
  • 1 cup cauliflower cut up
  • 1 medium potato sliced
  • 3 cups chicken broth
  • salt
  • pepper
  • 1 tsp butter
  • 1 tsp flour
  • 1 cup milk
  • 1/2 cup shredded cheddar
  1. Add broccoli, cauliflower, potato, salt and pepper, and stock to a pot and boil until veggies are tender.
  2. Blend in a blender until smooth.
  3. In the same pot, mix butter and flour over medium heat just until it starts to brown.
  4. Return soup to the pot and bring to a simmer. It should thicken slightly.
  5. Add milk and bring back to a simmer.
  6. Remove from heat and stir in cheese until melted.
  7. Serve hot.


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