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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

Homemade Chicken Breast Nuggets

This was tasty but obviously not the healthiest way to cook chicken - don't make this every day.

Homemade Chicken Breast Nuggets
Makes 14 nuggets

  • 2 large chicken breast halves, cut into 7 slices each
  • 1/2 cup flour
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large egg, beaten
  • 1/2 cup 2% milk
  • oil for frying.
  1. Pound your chicken slices between 2 pieces of plastic wrap until they are double in size.
  2. Combine flour and spices. Dip the chicken pieces in the flour mixture then the egg mixture then once more in the flour mixture.
  3. Fry in oil on medium high heat until golden on one side, about 3 minutes. Flip and cook until the second side is brown and the chicken is cooked through.


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