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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

Carrot and Zucchini Ribbon Salad

This simple salad is delightful. It's got such a fresh flavour - perfect for summertime. 

Carrot and Zucchini Ribbon Salad
Makes 4 servings

  • 1 zucchini, peeled
  • 2 large carrots peeled
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 cups fresh chopped parsley & dill
  1. Use a vegetable peeler to make ribbons out of the zucchini and carrots.
  2. Toss with lemon juice, oil , salt, pepper and herbs.
  3. It tastes better if it sits in the fridge for an hour or two before serving.


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