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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

Steamed Chicken Breast

This was so easy and REALLY juicy. You can make this recipe with any seasoning that you like.

Steamed Chicken Breast
Makes 1-2 servings

  • 1 chicken breast half
  • salt
  • pepper
  • 1 teaspoon Greek seasoning blend (plain oregano will do)
  • 1/2 a lemon, sliced
  1. Place your steamer basket in a pot filled with water just up to the bottom of the basket. Put the pot on high heat with the lid on. Bring to a simmer.
  2. In the meantime, slice your chicken in half lengthwise so you have 2 thinner pieces. Sprinkle spices on both sides of the chicken.
  3. Place lemon slices all around the bottom of the steamer basket. Place chicken pieces on top. Put the lid on the pot and steam for about 15 minutes or just until chicken is cooked through. Let it rest for 5 minutes or so before serving.
  4. Serve with rice and/or veggies.


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