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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

Marinated Steak Salad with Honey Mustard Dressing


Marinated Steak Salad with Honey Mustard Dressing
Makes 1 serving

Ingredients
  • 4 oz grilled steak
  • 1 teaspoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  • steak spice of choice
  • 2 cups lettuce, chopped
  • 1 tomato, chopped
  • 1/4 cup cucumber, chopped
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon prepared mustard (Dijon if you like)
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
Directions
  1. Marinate the steak in olive oil, balsamic vinegar, salt and pepper for at least 1 hour. Blot with paper towels to dry then sprinkle on your favourite steak spice blend.
  2. Grill the steak to desired doneness, cover and set aside for 10 minutes.
  3. Mix mayo, mustard, honey and lemon juice then toss with lettuce, tomatoes and cucumber. 
  4. Slice up your well rested steak and place it on top of your salad.

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