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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

Foil Wrapped Salmon on the Barbecue

This is one of our favourite ways to cook salmon during the warmer months. It's really juicy but somehow still has that special flavour that you can only get from the barbecue.


Foil Wrapped Salmon on the Barbecue
Makes 6 servings

Ingredients
  • 6 4oz pieces of salmon fillet
  • juice of 1 lemon
  • 1 tablespoon dried dill
  • 1/2 teaspoon crushed saffron threads
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lemon sliced
  • cooking spray
Directions
  1. Preheat your grill to medium while you prepare the fish.
  2. Cut 6 pieces of foil large enough to wrap the salmon pieces in. If using salmon with skin, place the fish skin side down on the foil. If using skinless salmon, spray the foil with cooking spray before placing the salmon on the foil (or use a small piece of parchment paper under the fish).
  3. Drizzle some lemon juice on top of each piece of fish. Mix dill, saffron, salt and pepper. Sprinkle spice mix over fish. Place a few slices of lemon on top of the fish then seal the top and edges of the foil very well.
  4. Place on the grill for about 20 minutes or until fish is flaky. You can open one packet to check. There's no need to flip the packets at any point during cooking. Just be sure to watch out for the hot steam when opening them.
  5. Serve with rice or salad.
Tips:
  • You can do this with a whole piece of salmon fillet for a different presentation. Just be sure to adjust the cooking time accordingly. It will really depend on the thickness of your fish.

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