Skip to main content


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

Broccoli and Cheddar Cheese Soup with Corn

This was really delicious!

I had left-over corn on the cob so I just sliced the kernels off and used them in the soup.

You could use frozen corn instead.

Broccoli and Cheddar Cheese Soup with Corn
Makes 6 servings


  • 4 cups broccoli (florets and stems), chopped
  • 1/2 cup cold water
  • 1 large onion, diced
  • 1/3 cup diced celery
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 teaspoon paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups chicken stock
  • 2 cups 2% milk
  • 1 1/2 cups corn kernels
  • 3 oz cream cheese, softened
  • 1 1/2 cups grated sharp cheddar
  1. Place broccoli and water in a microwaveable bowl, cover with plastic wrap and cook on high for 6 minutes or until tender (but not mushy). Set aside.
  2. In a nonstick pan over medium high heat, saute the onions and celery in oil until golden. Push them to the side of the pan and melt the butter on the other side.
  3. Mix the flour with all the spices and add to the butter. Stir and cook for 1 minute. Mix the ingredients in the pot until combined.
  4. Pour in the stock and milk. Bring up to a simmer. It should thicken slightly.
  5. Add the corn and broccoli (including water) and simmer for 5 minutes.
  6. Stir in the cheeses until they are completely melted into the soup. Serve hot.


  1. Hello,

    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on "Add your site"

    Best regards,


  2. This is really a great simple recipe! You always surprise me with the recipes you know! Thanks for posting this one! I'll definitely make them tomorrow!

  3. I have heard of broccoli and cheddar cheese soup... but never with corn too! I love it! The sweetness from the corn must be amazing. Gonna give this one a try :)


Post a Comment

Popular Posts