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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 Flour Tortillas

These tortillas weren't at all like the flat ones you get in the store. These were puffier and very delicious.

Use non-dairy milk to make these vegan.

Here they are rolled out. The thinner one on the left.

These are the thicker ones.

Homemade Flour Tortillas
Original Recipe from Acquired Taste
Makes 16 tortillas

  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 1/2 cup All purpose Whole Wheat flour
  • 1 1/2 cup All purpose Unbleached flour
  • 4 teaspoons olive oil
  • 1 cup warm milk (30 seconds in microwave)
  • 1/2 cup warm water
  1. Mix baking powder, salt and flours. Add oil and mix well. Add 1/4 cup of the warm water and see if it forms a ball. If not, add more water a little at a time to form a ball. It should be slightly sticky.
  2. Kneed on a floured surface for about 5 minutes then cover with a damp cloth and allow to rest for 15 minutes.
  3. Divide dough in half, then in half again. Continue dividing the pieces in half until you have 16 pieces. Roll each piece into a ball, then cover with a damp cloth and rest for 5 minutes.
  4. Roll each ball with a rolling pin to the desired thickness. Make them a little thicker for tacos and roll them as thin as you can if you want to try to roll something up in them.
  5. Get a nonstick pan really hot over medium heat. Place one tortilla at a time in the pan and cook for about 30-60 seconds or until the top starts to bubble. Flip and cook for another 30-60 seconds. They'll get a bit of colour on them. Remove from the an and wrap in foil to keep warm. Repeat with remaining dough.
  6. Fill with anything you like. May I suggest Cajun Shrimp Tacos with Jicama Mango Salad?


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