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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

Broiled Trout

Trout is similar to salmon in texture, but the flavour is a little less fishy. You could certainly use salmon in place of trout in this recipe.

Broiled Trout
Makes 6-8 servings

  • 4 fresh trout fillets, skin on
  • 1 lemon
  • salt
  • pepper
  • 1 tablespoon dried dill
  1. Preheat oven to broil.
  2. Line a baking sheet with foil (parchment paper is optional depending if you want the skin to come off the pan or not).
  3. Rinse fish in cold water to remove any scales then pat dry with paper towel. Place fish on baking sheet and sprinkle with spices.
  4. Broil fish for 10 minutes or until it's cooked through (this will depend on the thickness of your fish).
  5. While the fish is cooking prepare some homemade tartar sauce.
  6. Serve with tartar sauce and lemon wedges.


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