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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

Honey (or Maple Syrup) Glazed Salmon

This was super simple and I thought it was delicious. The glaze was too sweet for my husband but you could always leave it off if you have someone in your house that doesn't have a love for sweeter foods.

Honey (or Maple Syrup) Glazed Salmon
Original Recipe: Worlds Best (and easiest) Salmon
Makes 4 servings

  • 12oz salmon, cut into 4 portions with skin removed
  • 1/4 cup honey (or maple syrup)
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  1. In a glass baking dish, whisk honey, soy sauce and garlic. Place salmon in the dish and coat both sides. Refrigerate for 1 hour, flipping salmon halfway through.
  2. Preheat oven to 350F. Cover the glass dish with foil and bake for about 25 minutes or until fish flakes easily with a fork.
  3. Remove salmon from dish and pour juices into a small pot. Simmer over medium high heat until reduced by half. Serve over the salmon.
  • I baked the recipe covered as the original recipe suggested, but next time I'll bake it uncovered and see if the sauce thickens by itself without having to transfer to a pot.


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