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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

Vegetable Soup

When I finish a wedge of parmesan cheese, I freeze the rind to use in soups later. I got that tip from The Food Network. If you don't have one just leave it out, but it does add a special flavour to the soup.


V Make it vegan by using vegetable broth and leaving out the cheese rind. Sprinkle on some nutritional yeast or homemade vegan croutons instead of goldfish or parmesan. 

Vegetable Soup
Makes 6 servings

Ingredients
  • 1 clove garlic, minced
  • 2 celery stalks, chopped
  • 1 1/2 cups carrots, chopped
  • 1 medium onion chopped
  • 1 tbsp olive oil
  • 1/4 cup dried whole wheat pasta (elbows)
  • Parmesan cheese rind (optional)
  • 1 can stewed tomatoes (about 1 or 1 1/2 cups)
  • 2 cups water
  • 4 cups low sodium chicken broth
  • 1 tbsp paprika
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1/2 can beans of choice, rinsed & drained (about 1 cup)
  • 1/2 cup corn kernels
  • 1 tbsp tomato paste
  • black pepper
  • 1/2 cup fresh parsley, chopped
  • cheddar goldfish or fresh parmesan for garnish
Directions
  1. Saute garlic, onion, celery and carrot in olive oil until golden. Add pasta and continue to cook until it gets a bit toasted and brown.
  2. Add all other ingredients except parsley and garnishes.
  3. Simmer on medium heat until carrots are tender and pasta is cooked. Before serving, stir in parsley.
  4. Top with goldfish or other garnishes.

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