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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

Barbecue Pork Loin with Veggie Skewers and Tabbouleh

Barbecue Pork Loin with Veggie Skewers and Tabbouleh
Makes 4 servings

For the Pork
  • 1 tablespoon each garlic salt
  • 1 tablespoon oregano
  • 1 tablespoon chili powder
  • 2 tablespoons paprika
  • 1/2 teaspoon salt & pepper
  • 1 teaspoon dehydrated onion flakes
  • 2 pork loins (remove the silver skin)2 tablespoons olive oil
    2 tablespoons lemon juice
  • 2 tablespoons lemon juice
For the Veggie Skewers
  • 20 button mushrooms
  • 20 cherry or grape tomatoes
  • 1/2 teaspoon each salt & pepper
  • 1 teaspoon olive oil
For the Tabbouleh
  • 1/2 cup boiling chicken broth or water
  • 1/4 cup bulgar
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups chopped parsley
  • 2 medium tomatoes, diced
  • 1/2 english cucumber, diced
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  1. Mix the spices with olive oil and lemon juice. Rub the mixture all over your pork loins and let it marinate in the fridge for an hour or up to overnight.
  2. Preheat your grill to medium high heat. Place the pork loins on a lightly oiled grill and cook for about 30 minutes or until pork is cooked through.
  3. You can speed up cooking time by butterflying the meat or cutting it in half if it's too thick. When you remove it from the grill, wrap in foil and let it sit for 10 minutes before you cut it up.
  1. Was the mushrooms and tomatoes then coat them in the oil. Season with salt and pepper. I don't usually wash mushooms in water but in this case we cooked them right away so it was okay to wash them that way.
  2. Soak 6-8 wooden skewers in hot water for 10 minutes then skewer the vegetables. Place the skewers on the brill about 15 minutes before the meat should be done.
  1. In a bowl, add the boiling broth. Stir in bulgar, olive oil, salt and pepper with a fork. Cover with plastic and set aside for 20 minutes.
  2. When the bulgar is tender and cooled, add all other ingredients and gently toss to coat the bulgar. Season with more salt and pepper if needed.


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