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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

Slow Cooker (crock-pot) Greek Chicken and Potatoes

I'll be going back to work soon so I'm working on my relationship with my slow cooker. 

Hopefully she'll help me out by doing the cooking for me while I'm at work. Then we can all come home to a hot dinner.

Today I made chicken and potatoes and it was delicious. I only had skinless, boneless chicken breasts but you could use anything you like. I bet chicken legs would be good in this recipe. The kids ate one of the breasts before I took the picture just in case you were wondering where the 3rd one went.

This is the pulp from the lemon. Tasted great on my chicken.

Slow Cooker (crock-pot) Greek Chicken and Potatoes
Makes 3 servings

  • 3 chicken breast halves
  • 4 medium potatoes, peeled and quartered
  • 1 small onion, roughly chopped
  • 3 cloves of garlic, peeled
  • 2 lemons, juiced
  • 1 heaping tablespoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups chicken stock
  1. Place the potatoes, onions, garlic and the juiced lemon halves in the slow cooker and toss together. Place the chicken on top. Mix the lemon juice, spices and chicken stock together and pour over the chicken and veg.
  2. Cook for 4 hours on high or 6-8 hours on low. Adjust the cooking time according to the number and type of chicken pieces you use.
  3. Don't discard the lemon halves. The pulp scoops out so easily after cooking and makes a delicious garnish for your chicken.


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