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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

Eggless Caesar Salad Dressing

I guess it's not really "eggless" since mayo is made with eggs, but you don't have add raw eggs to the recipe is what i'm saying here. If you used vegan mayo, then it would in face be eggless. 

Just be sure to taste the dressing before adding salt as the cheese and anchovies already have a good amount of salt in them. Adjust the amount of garlic to your tastes. Some people like more than others - one clove is enough for me.

Eggless Caesar Salad Dressing
Makes about 1 cup

  • 1 clove garlic
  • 3 tablespoons mayo
  • juice of 1 lemon
  • 3 anchovy fillets
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon of Dijon mustard (I used grainy)
  • 1/2 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • salt (if needed, taste it first)
  1. In a food processor (I used my Magic Bullet), pulse garlic until it's minced.
  2. Add all other ingredients and blend until creamy. If you have an opening in your food processor, you can go ahead and stream the olive oil in after the other ingredients are blended like the professionals would do, but honestly, I just put everything in and it turned out just as well. I suppose a blender would work too.
  3. Serve over a salad or as a dip for pizza and wings.
Tip: Chances are you'll have extra anchovies. Store them in the fridge in an airtight container with the oil they come in. You can also buy anchovy paste. 1 tablespoon of paste should be good in this recipe.


  1. Thanks for creating such a wonderful blog on cooking!

    Worth trying all the recipes..

  2. It was nice of you to stop by! I hope you found something you like.


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