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

Tomatoes with Fresh Basil and Boiled Eggs on Toast

Tomatoes with Fresh Basil and Boiled Eggs on Toast
Makes 4 servings

  • 2 plum tomatoes, sliced
  • 5 basil leaves chopped
  • 1 tablespoon each olive oil & balsamic vinegar
  • salt & pepper
  • 4 slices of rye (or other) bread, toasted
  • 4 hard boiled eggs, sliced
  1. Arrange the tomatoes on a plate and drizzle with oil and vinegar.
  2. Sprinkle on chopped basil, salt & pepper.
  3. Layer the tomatoes on a slice of toast followed by slices of egg.
  4. Sprinkle with more salt and pepper.


Popular Posts