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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

Crustless Spinach Quiche with Swiss Cheese

Crustless Spinach Quiche with Swiss Cheese
8 servings

  • 1 large onion, sliced
  • 1 tablespoon butter
  • 10 large eggs
  • 1 can evaporated milk (regular or low fat)
  • salt
  • pepper
  • 2 boxes frozen spinach, thawed and squeezed
  • 5 slices Swiss cheese (or 1/2 cup grated)
  1. Preheat oven to 350F. Lightly butter a 9x13inch glass baking dish.
  2. Sauté onion in butter until golden. Set aside to cool.
  3. In a large bowl, beat eggs with milk, salt and pepper until well combined. Stir in spinach and onion. If using shredded cheese, stir it into the egg mixture now.
  4. Pour the mixture into your prepared dish. If using sliced cheese, place the slices on top of the egg mixture.
  5. Bake for about 40 minutes or until cooked through. Let cool for about 10 minutes before cutting into 8 slices.
Tip: You can make this with a crust if you wish. I think you could probably get 2 or 3 pie shaped quiches out of this egg mixture. Try it with ham or bacon and cheddar for a change.


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