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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

Meatballs 2

These meatballs freeze well either cooked or uncooked. We always have some in the freezer for Emergencies. Use them to top spaghetti or just eat them as a snack. 


Meatballs 2
Makes about 24 meatballs

Ingredients
  • 1 lb Lean ground beef
  • 1/2 medium onion, grated
  • 1/4 cup Italian seasoned breadcrumbs
  • 1 large egg
  • 4 tablespoons freshly grated Romano or Parmesan cheese
  • 2 tablespoons barbecue sauce
  • 1 tablespoon dried oregano
  • 2 tablespoons dried parsley
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • salt to taste
Directions
  1. Mix all ingredients together except for meat. Once all other ingredients are mixed, then mix in the meat just until combined.
  2. Roll into balls and place on a glass or parchment lined baking dish. 
  3. Bake in a preheated 350F oven about 25 minutes or until cooked through.

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