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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

Homemade Tartar Sauce

I love tartar sauce with my fish!

This doesn't taste exactly like the store-bought kind, but it's still really yummy!

Homemade Tartar Sauce

  • 3/4 cup plain yogurt
  • 1/3 cup mayonnaise
  • 3 sweet gherkin pickles, minced
  • 1 tablespoon capers, minced
  • 1 teaspoon dried dill
  • 1 teaspoon fresh lemon juice
  1. Mix all the ingredients together and serve.
  2. It's better left in the fridge for an hour or more but still okay to serve immediately.


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