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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

Lemon Garlic Shrimp

Do you like shrimp? It thaws out pretty fast in water, and cooks up even faster. Here's a simple recipe for you.

Sometimes I like to add paprika or a splash of white wine to this dish. 

Lemon Garlic Shrimp
Makes 2 servings

  • 2 teaspoon butter or olive oil
  • 2-4 cloves garlic, minced
  • 20-30 medium raw shrimp, peeled & deveined
  • 1/2 teaspoon garlic powder
  • salt
  • pepper
  • pinch of red pepper flakes
  • juice of 1/2 a lemon
  • 2 tablespoons chopped fresh parsley
  1. In a nonstick pan, fry the garlic in butter over medium high heat for 30-60 seconds.
  2. Add the spices and cook for another minute.
  3. Add the shrimp and cook until they're mostly pink and just slightly raw in the centre. Toss them occasionally.
  4. When the shrimp are almost done, add the lemon juice and parsley and continue to simmer until shrimp are just cooked through. Be careful not to overcook or the shrimp will be chewy. 
  5. Serve with rice.


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