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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

Spicy Curried Carrot and Apple Soup

This recipe is adapted from 400 Best Ever Soups cookbook.

I used extra hot curry powder in this recipe but you could use mild if you prefer. I didn't really taste the apple so I may use 2 apples next time.

Spicy Curried Carrot and Apple Soup
Makes 4 servings

  • 2 teaspoons olive oil
  • 1 teaspoon curry powder
  • 1/3 cup onion, chopped
  • 1/3 cup celery, chopped (1 large piece)
  • 2 1/2 cups carrots, chopped (2 large)
  • 1 medium cooking apple, chopped
  • 1 tablespoon water
  • 3 cups low sodium chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Balkan style yogurt
  1. Heat oil in a pot over medium heat. Add curry powder and cook for 1 minute.
  2. Add vegetables and apple and stir to coat.
  3. Add water and reduce heat to medium low. Cook covered for 20 minutes or until vegetables are soft.
  4. Transfer vegetables to a blender and add 1 cup of stock. Puree until smooth. Add back to the pot along with 2 more cups of stock. Season with salt and pepper. Raise heat to medium and bring to a simmer.
  5. Serve hot with a dollop of yogurt.


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