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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

Sun-dried Tomato Cream Cheese

This recipe is so simple it's ridiculous. But it was delicious and I figured I'd share it anyway because I enjoyed it so much.

Sun-dried Tomato Cream Cheese

  • regular or low fat cream cheese
  • sun-dried tomatoes packed in oil
  1. For every ounce of cream cheese, use 1 sun-dried tomato. Place the tomatoes on a paper towel and blot off most of the oil. Give the cheese and tomatoes and buzz in the Magic Bullet (or food processor). Refrigerate until ready to use.

  • Imagine the possibilities. You could really add anything to your cream cheese. How about some chives or roasted red peppers? Feta and spinach like I used to order at a popular bagel place. Yum yum!
  • I spread mine on a toasted whole wheat English muffin but you could use it on a bagel or as a spread for your sandwich.
  • How about using this as a cheese ball at your next party?


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