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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

Foul (Ful) Moudamas (Egyptian fava bean breakfast)

Foul moudamas, ful mudammas, foul mudammas, fool medames ... however you choose to spell it, it means the same thing.

This is an Egyptian and Middle Eastern breakfast recipe that is simple and delicious. I've seen other versions on the web but this is the way my mom makes it.

My mom serves this with a plate of fresh cucumber slices, tomato slices, radishes and some fresh herbs. I've tried making it with black beans and it tastes okay, but it's not the same. 

Since legumes are allowed in phase one of both The South Beach Diet and Atkins, this is a great choice for breakfast if you're tired of eating eggs.


Foul (Ful) Moudamas (Egyptian fava bean breakfast)
Makes 4 servings

Ingredients
  • 1 9oz can brown fava beans (or fava / chickpea mix) with liquid
  • 2 cloves fresh garlic, finely chopped
  • juice of 1/2 a lemon
  • 1 teaspoon olive oil
Directions
  1. Place the can of beans (including liquid) into a pot. Bring it up to a simmer and add the garlic. Simmer for 3 or 4 minutes.
  2. Serve hot with a squeeze of lemon juice, a drizzle of olive oil and fresh pita bread.

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