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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

Shrimp and Asparagus Frittata

Here's a great way to use up last night's left-overs.



Shrimp and Asparagus Frittata
Makes 1 serving

Ingredients
  • 2-3 large eggs
  • 1 tablespoon grated parmesan cheese
  • salt
  • pepper
  • 1/2 teaspoon olive oil
  • 3 cooked asparagus spears
  • 6-8 grilled or cooked shrimp
Directions
  1. Beat eggs with cheese, salt and pepper.
  2. In a small frying pan, heat oil over medium heat.
  3. Add egg mixture and cook for 3 minutes. Reduce heat to medium low and add cut up asparagus and shrimp. Cover with a lid or foil and let cook a few minutes more until eggs are cooked through.
Tip: If you're doing this for a crowd, multiply the recipe and cook it in an pan that can go in the oven. once the asparagus and shrimp are added, bake it in a 350F oven until cooked through. In this case, you may also want to use raw shrimp so they can cook in the oven without getting chewy.

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