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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

Oriental Shirataki Noodle Soup

I made this soup using Shirataki noodles but you could use any noodle you like. Udon is a tasty choice, just cook according to package directions before adding to the soup.

Broccoli or beansprouts would also be nice in this soup. To make it vegan, use veggie broth and replace the chicken with tofu.


Above: I have also made this with peas. Any veggies you like can go in to the soup. 

Oriental Shirataki Noodle Soup
Makes 1 serving

  • 1 tsp avocado (or unflavoured) oil
  • 1 tbsp diced onion
  • 1/2 tsp minced garlic
  • 1/4 tsp minced fresh ginger
  • 1 1/2 cups low sodium chicken broth
  • 3 baby carrots cut into matchsticks
  • 1 tbsp thinly sliced celery
  • 1/4 cup snow peas sliced on diagonal
  • 3 medium mushrooms thinly sliced
  • 1/2 cup shredded cabbage (or prepackaged coleslaw mix)
  • 1 cup of Shirataki noodles (or any cooked long noodle you like)
  • 1 tsp Maggi liquid seasoning (or soy sauce)
  • pinch of black pepper
  • 2oz cooked chicken breast, sliced
  • Garnish of chopped green onions or cilantro (optional)
  1. Sauté the onions in the oil for about 2 minutes then add garlic and ginger. Sauté for another minute.
  2. Add broth, carrots, celery, snow peas and mushrooms and simmer for about 5 minutes.
  3. Add the noodles, Maggi, chicken and pepper and simmer for another minute or two until noodles and chicken are heated through. The veggies should still be a bit crunchy when the soup is done.
  4. Sprinkle with green onions if desired.


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