Skip to main content


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

Tomato and Feta Wrap

I like to eat this wrap for breakfast or lunch. It really doesn't get any easier than this.

You can add other things to this if you like. Try chopped olives or a drizzle of balsamic vinegar. The fancy ribbon is optional but not recommended. I don't know what I was thinking.

Tomato and Feta Wrap
Makes 1 serving

  • 1 whole wheat tortilla (or 1 whole wheat pita)
  • 1oz feta cheese, sliced or crumbled
  • 1/2 a medium tomato, sliced
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon dried oregano
  • salt and pepper
  1. Place tomato and feta slices in the centre of your tortilla or pita.
  2. Drizzle olive oil on top followed by spices. Wrap it up and eat it.


Post a Comment

Popular Posts