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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

Roasted Chicken and Potatoes with Lemon Sauce

I love sauces! Lemon sauce is one of my favourites (next to cream sauce of course).

Roasted Chicken and Potatoes with Lemon Sauce
Original chicken recipe from
Makes 4-6 servings

  • 1 chicken cut into pieces (or 6-8 assorted chicken pieces)
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1/4 teaspoon black pepper
  • pinch cayenne
  • 1/4 teaspoon garlic powder
  • 1 onion sliced
  • 4 medium potatoes, sliced
  • 1 tablespoon oregano
  • salt & pepper
  • 1/4 cup fresh lemon juice
  • 1 cup chicken stock
  • 2 tablespoons cold water
  • 1 tablespoon corn starch
  1. Preheat oven to 400F.
  2. Run your finger between the chicken skin and flesh. Rub some spices under the skin and then on top of the skin.
  3. Place sliced onion on the bottom of a glass baking dish and add chicken pieces on top. Bake for 40-60 minutes or until juices run clear. The time will depend on the size of your chicken pieces.
  4. To prepare the potatoes, mix oregano, salt, pepper, lemon juice and chicken stock in a glass baking dish. Add potatoes. Cover and cook alongside the chicken for about 30 minutes or until potatoes are tender.
  5. Remove chicken and potatoes to serving dishes and cover to keep warm. Transfer the juices from the chicken and the potato into a pot. Try not to get the onions in the pot. There should be about 2 cups liquid. If not add more stock. Bring to a simmer over high heat. Mix corn starch and cold water and add to simmering pot. It should thicken right away. Serve hot over potatoes and chicken.


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