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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

Ranch Sour Cream Dip

You could totally make a large quantity of the spice mix and keep it in your spice rack for emergencies. Just mix it with sour cream when you're ready to use it.




Ranch Sour Cream Dip

Ingredients
  • 1 cup sour cream
  • 1 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon each salt and pepper
  • 1/2 teaspoon dried onion flakes
  • 1 teaspoon dried parsley
  • 1/2 teaspoon curry powder
Directions
  1. Mix all ingredients together and refrigerate for at least 1 hour.
  2. Serve with sliced vegetables or chips.

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