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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

Mirza Ghasemi (Persian Eggplant Dip)

This is good stuff. When I buy eggplants I never really have an idea of what they will become. They just sit in the fridge until I figure out what I want to do with them. This is usually where they end up.

I just garnished with a few fried onions.
Toss rings of onion in flour and fry in oil until crispy.

Mirza Ghasemi (Persian Eggplant Dip) 
Makes 4 servings

  • 1 large eggplant
  • 1 medium onion, chopped
  • 4 cloves garlic, crushed
  • olive oil
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tomato, peeled and diced
  • 1 tablespoon tomato paste
  • 2 eggs, lightly beaten
  1. Preheat the oven to 400F.
  2. Wrap the eggplant in foil and place on a baking sheet. Bake for about 30 minutes or until eggplant is very tender. Carefully open the foil and cut a slit in the eggplant. Scoop out the flesh and set aside. Discard the skin.
  3. In a large pan over medium high heat, fry the onions and garlic in olive oil. Once they start to turn brown, add the eggplant and continue to cook until everything melts together and most of the liquid from the eggplant has evaporated.
  4. Stir in spices, tomato and tomato paste. Cook over medium heat for about 10 minutes until the tomatoes get soft. Push the mixture to one side of the pan.
  5. Add a splash more oil and add the eggs to the empty side of the pan. Cook the eggs half way (give them a few stirs) then mix everything together. Continue to cook until the eggs are cooked through. Serve with warm pita.
  • To peel the tomato, bring a small pot of water to a boil. Cut an x in the bottom of the tomato. Place in the boiling water just for a minute or two. The skin should peel off easily.
  • I made a small amount but you can easily multiply the ingredients for a larger family.
  • You could bake the eggplants uncovered or grill them until the skin splits, but be careful not to let them dry out or you won't get much flesh out of them in the end.


  1. I usually grill the eggplant and thenpeel off the skin, mash it put some salt and pepper then mix it with beaten egg, then fry. In my country we called it Tortang Talong... It is a kind of nutritious but simple recipe =)

  2. I bet the grilling adds a special flavour. One day I'll try it your way =).


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