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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

Chinese Vegetable Fried Rice with Egg

Here's a great way to use leftover rice. I always keep frozen vegetables on hand for emergencies.

Chinese Vegetable Fried Rice with Egg

  • 2 large eggs, beaten
  • 1 tablespoon plus and 1 teaspoon oil
  • 1/2 cup diced onion
  • 3 cups cold cooked rice (I used brown)
  • 3 tablespoons low sodium soy sauce
  • 1/3 cup mixed frozen vegetables
  • 1/2 teaspoon black pepper
  • salt to taste
  1. In a nonstick pan, heat 1 teaspoon oil on medium heat. Add the beaten eggs and cook for 2-3 minutes until the bottom becomes firm, then flip it like an omelette and cook another 2-3 minutes.
  2. Remove from pan and dice into bite-size pieces. Set aside.
  3. In the same pan, heat 1 tablespoon oil on medium heat and fry the onion just until translucent, about 4 minutes.
  4. Stir in the rest of the ingredients and cook until heated through. Probably no more than 5 minutes.
  5. Taste it and add salt if desired. I found the soy sauce salty enough.
  • If you don't have leftover rice, simply cook any rice according to package directions and spread on a cookie sheet. Allow to cool completely.I don't have a wok, but if you do, feel free to use it! I also didn't have any scallions, but I'm sure they would have made a tasty garnish.


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