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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

Pepperoni Chips

When I was on Atkins many years ago, I remember making these with regular pepperoni. 

This time I used Turkey Pepperoni by Butterball. It's low fat and low sodium.

These are a good alternative to crackers if you're looking for something to dip.

Pepperoni Chips

  • sliced Turkey Pepperoni
  • cheddar Cheese
  • sour Cream
  • chives
  1. Place your slices of pepperoni in a single layer on a plate lined with paper towel. Cover with more paper towel. Microwave on high for 2 to 2 1/2 minutes or until crispy.
  2. Let the pepperoni cool before topping with cheese, sour cream and chives.


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