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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

Chicken Salad

Chicken Salad
Makes 1 serving

  • 1 skinless, boneless chicken breast half
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon dried onion flakes
  • 2 cups lettuce, chopped
  • 1 tomato, diced
  • 1/2 cup Balkan style yogurt
  • 1/4 cup cucumber, grated and squeezed (use paper towel)
  • 1 teaspoon dried mint
  1. Marinate your chicken for at least an hour in lemon juice, olive oil and spices. Grill or fry until no longer pink inside. Set aside to rest.
  2. Mix yogurt with cucumber and dried mint. You can also add garlic if your little heart desires.
  3. Top lettuce and tomato with yogurt and then place sliced chicken on top.


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