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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

Tuna Cakes with Zucchini, Carrots, Celery and Sun-dried Tomato Sour Cream

Wow! These were so yummy!

They're a good way to trick your kids into eating vegetables. My 3 year old liked these.

I'm pretty sure you could make these with canned salmon instead. 

Tuna Cakes with Zucchini, Carrots, Celery and Sun-dried Tomato Sour Cream
Makes 4 patties

  • 1/3 cup low fat sour cream
  • 3-4 sun-dried tomatoes packed in oil, drained
  • 1/2 teaspoon seasoning salt
  • 1 can (170g) chunk light tuna in water, drained
  • 1/2 cup grated zucchini
  • 1/3 cup grated carrot
  • 1/4 cup grated onion
  • 2 tablespoons chopped chives
  • 1 egg
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon black pepper
  • 1/3 cup whole wheat bread crumbs
  • 1-2 tablespoons olive oil for frying
  • lemon wedges (optional)
  1. In a food processor, puree sour cream, sun-dried tomatoes and seasoning salt. Set in the fridge until ready to use.
  2. In a bowl, combine all other ingredients except bread crumbs and oil. If your zucchini lets off too much liquid, give it a squeeze before adding to the bowl.
  3. Form 4 1" thick patties out of the mixture, and coat each patty in bread crumbs.
  4. Heat a skillet over medium heat and add olive oil.
  5. Fry tuna cakes for 2-3 minutes per side until they're brown and crispy.
  6. Serve with sun-dried tomato sour cream and lemon wedges.


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