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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 2

I decided to try another flour tortilla recipe today.

I found this dough a little easier to work with than the first recipe I posted for Homemade Flour Tortillas. I don't know if 1 hour of resting is necessary - you may be able to get away with 15 minutes but I had phone calls to make so 1 hour wasn't a problem for me. These ones roll up really well without cracking and would be great for making wraps. 



Homemade Flour Tortillas 2 
Adapted from Allrecipes.com
Makes 12 (8") tortillas

Ingredients
  • 1 1/4 cups all purpose flour
  • 1 1/4 cups whole wheat flour
  • 1/2 teaspoon salt
  • 3/4 cup boiling water
  • 1/4 cup olive oil
Directions
  1. In a large bowl, combine flours and salt. Measure 3/4 cup boiling water in a measuring cup and add olive oil until the liquid reaches the 1 cup mark.
  2. Make a well in the centre of the flour mixture and add the liquid. Use your hands to combine until it forms a nice soft dough. It shouldn't be tough or sticky. Kneed for 2 minutes.
  3. Cut the dough in half, then in half again. Keep cutting the halves in half until you get 12 portions of dough. Roll the portions into balls and rest for about 1 hour.
  4. Use your hands to flatten the balls into rounds, then roll with the rolling pin to create 8" tortillas. They don't have to be perfect. Layer the tortillas with damp paper towels so they don't stick together.
  5. Preheat a nonstick pan for about 5 minutes over medium high heat. Place one tortilla in the hot pan for 30 seconds or until you start to see bubbles on top. Flip and cook for another 30 seconds or until light brown spots start to appear. Flip it again and cook for 20 seconds until brown spots appear on the other side. Remove to a plate and repeat the process for remaining tortillas. Use the same damp paper towel to separate the cooked tortillas.
  6. Use them immediately or store them in the fridge wrapped in plastic. I haven't tried freezing them but I think it would work out well.

Comments

  1. I made the Cajun Shrimp Tacos with the Jicama Mango Salad for dinner. My crew wasn't sure about seafood tacos of any sort. I adapted the recipe and included scallops along with the shrimp and substituted the mango with nectarines. The whole dinner turned out great and everyone agreed that this was our new, best taco dinner. The ingredients were so fresh and totally added a great taste to all. Thanks so much for sharing the recipe.

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