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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

Simple Swiss Cheese and Cucumbers on Toast Breakfast

This is one of my favourite breakfasts. I usually make these using croissants, but it works just as well on healthier breads. The buttery flavour of the croissant really adds something special to this breakfast sandwich. Try it!

Simple Swiss Cheese and Cucumbers on Toast Breakfast
Makes 1 Serving

  • 1 slice of whole grain bread, toasted
  • 1/2-1 oz Swiss cheese, sliced
  • 6 cucumber slices
  • salt and pepper
  1. Place the cheese on your toast and layer the cucumber slices over it. Sprinkle with salt and pepper. And that's it. Simple yet delicious.
Tips: You could of course use 2 pieces of bread. If you really want to be bad, you could slather on a bit of butter. If you want to be extra bad, go ahead and use that flaky, buttery croissant.


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