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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

Spicy Vegan Potato Curry

This tastes almost like the inside of a samosa. Yummy!

The original recipe called for coconut milk but I didn't have any. I used almonds and water to create a substitute. I also prefer frozen peas over mushy canned peas so I used them in this recipe.

Spicy Vegan Potato Curry
Adapted from
Makes 4 servings

  • 2 potatoes, peeled and cubed
  • 3/4 cup unsalted almonds
  • 3/4 cup water
  • 1 teaspoon avocado (or unflavoured) oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • pinch of cayenne pepper or to taste
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 teaspoon salt
  • 1 cup canned or fresh diced tomatoes
  • 1 cup garbanzo beans (chickpeas), rinsed and drained
  • 3/4 cup frozen peas, thawed
  1. Boil potatoes in salted water for 10 minutes. Drain and set aside.
  2. In a blender, puree almonds and water. If there are a few chunks of nut left it's okay.
  3. In a nonstick pan, sauté onions and garlic in oil until lightly browned.
  4. Stir in ginger and spices and cook just for a few seconds.
  5. Add the rest of the ingredients and simmer for 10-15 minutes or until a thick sauce forms. 
  6. Serve with plain yogurt and pita or naan.


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