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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

Cream of Mushroom Soup Recipe (vegetarian friendly)

I adapted this recipe from the book 400 Best-Ever Soups. We like creamy soups around here. 

My beautiful girl helped stir the pot. Cooking is always more fun when you have a little helper.

Cream of Mushroom Soup Recipe
Makes 3-4 servings

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, diced
  • 8oz button mushrooms, sliced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 10oz can sliced mushrooms, with juice
  • 2 cups low sodium vegetable stock
  • 2 cups 2% milk
  • 3 tablespoons sour cream
  • 1 tablespoon all purpose flour
  1. In a nonstick pot, saute onions in olive oil and butter over medium heat until tender. Stir in mushrooms and continue to cook until mushrooms and onions are golden.
  2. Stir in thyme, paprika, salt, pepper and flour. Cook for 1 minute stirring constantly. Pour in the can of mushrooms with the juice and stir to combine.
  3. Add vegetable stock and milk and bring up to a simmer. Reduce heat to medium low and cook for about 15 minutes or until the mushrooms are tender and the soup has reduced slightly.
  4. In a cup, mix the sour cream with flour to form a paste.
  5. Mix in 1 cup of the hot soup liquid and combine well. Add the sour cream mixture back to the pot slowly while stirring so it doesn't become lumpy. 
  6. Bring the soup back up to a simmer.
  7. Take half of the soup mixture and puree in a blender. Add it back to the pot and stir well. 
  8. Serve hot.


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