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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

Breakfast Sausages (pork)

Emelia (my toddler) likes to eat her sausages on the weekend, so I thought I'd try to make my own which where MUCH less oily than the store-bought/ restaurant ones.

Breakfast Sausages (pork)
Adapted from
Makes 12 sausages

  • 2 teaspoons dried sage
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon brown sugar
  • 2 pounds ground pork
  1. Mix sage, salt, pepper and brown sugar together in a bowl.
  2. Add the pork and mix well with your hands. Form into 12 logs or patties.
  3. In a large pan, fry the sausages over medium high heat for about 5 minutes per side, or until cooked through.


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