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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

Cajun Shrimp Tacos with Jicama Mango Salad

This recipe for Cajun Shrimp Tacos with Jicama Mango Salad was so fresh and delicious! If you can, make your own homemade flour tortillas. There's just something special about them. 

Also, make sure you taste your mango before you add it to the salad. A yucky mango will ruin your whole taco. I'm speaking from experience. 

I know the ingredient list is long, but other than a bit of chopping, this is really easy to put together. You could always save time by using store-bought tortillas.

Cajun Shrimp Tacos with Jicama Mango Salad
Sour cream and shrimp adapted from
Makes 8 Tacos

For the quick guacamole
  • 1 ripe avocado
  • juice of 1/2 a lime
  • pinch of salt
  • pinch of pepper
For the chili sour cream
  • 1 cup sour cream
  • 1 teaspoon chili powder
  • pinch cayenne powder
For the jicama mango salad
  • 1 cup jicama, peeled and diced
  • 1 ripe (but not too soft) mango, peeled and diced
  • zest and juice of 1 lime
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  •  teaspoon chili powder
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1/3 cup sweet red bell pepper, seeded and diced
  • 1 large tomato, diced
For the Cajun shrimp filling
  • 1lb uncooked shrimp, peeled and deveined
  • 1/2 teaspoon oregano
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • pinch of red pepper flakes
  • pinch of cayenne
  • 2 tablespoons fresh parsley, chopped
  1. Wash watercress and set aside on a towel to dry.
  2. Mash avocado with lime juice, salt and pepper. Refrigerate until ready to use. If your avocado is small, use two.
  3. Mix our cream, chili powder and cayenne. Refrigerate until ready to use.
  4. Mix all ingredients for the jicama mango salad. Refrigerate until ready to use.
  5. Toss shrimp with oregano, chili powder, and paprika. Allow to marinate for 20 minutes.
  6. In a nonstick pan, heat olive oil on medium heat. Fry garlic, red pepper flakes, and cayenne in oil for a minute until garlic starts to turn golden. Stir in shrimp and cook for 6-10 minutes or just until shrimp is no longer pink. Don't over cook or it'll be chewy. Stir in fresh parsley.
  7. To assemble, warm tortillas in the oven or microwave for a short time just to soften them. Place some of the avocado mixture onto half of the tortilla followed by chili sour cream, watercress, shrimp and jicama mango salad. Fold the tortilla in half and enjoy!


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