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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

Last Minute Broccoli Soup for Two

I needed something fast for lunch one day last week. I had a big bag of broccoli that I bought at Costco that needed to be used, so I came up with a super fast broccoli soup. 

There's really nothing to it. 

V Use vegetable stock and vegan crackers or croutons to make this vegan. 

Last Minute Broccoli Soup for Two
Makes 2 servings

  • 2 cups chicken stock
  • 2 cups broccoli pieces
  • 1 medium potato, peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • pinch of nutmeg
  • Mini buttery crackers (or crushed up Ritz)
  1. In a small pot, bring stock up to a boil then reduce heat to medium low and simmer broccoli and potato in the stock for about 10 minutes or until very tender. Transfer to a blender and puree until smooth. Return to the pot and bring back up to a simmer. Stir in spices. Serve with crackers.
  • There's no need to thicken this soup, the potato will do the job for you when you blend.


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