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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

Simple Pan-Fried Salmon

I guess you could say that salmon is my favourite fish. It's the one I cook most often. I've baked it, barbecued it, broiled it, fried it and steamed it. However you cook it, it's delicious. Here's an easy recipe for pan-fried salmon.

Simple Pan-Fried Salmon
Makes 6 servings

  • 6 4oz pieces boneless salmon fillet, skin removed
  • 1/2 cup white or whole wheat flour
  • salt and pepper
  • 1 tablespoon dried parsley
  • 1 tablespoon dried dill
  • olive oil for frying
  • lemon wedges
  1. Mix flour and spices. Lightly coat fish pieces in flour mixture dusting off any excess.
  2. Heat a nonstick pan over medium high heat. Fry in a little olive oil (just a few tablespoons) for about 4-5 minutes per side or until cooked through and flaky. Serve with lemon wedges.
  • You could use any fish with this recipe, or substitute butter for the oil to change the flavour a bit.


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