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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

Sneaky Lentils and Rice for Kids

My 3 1/2 year old told me she wanted a doughnut. When I told her she had to eat real food first she decided she wanted ONLY rice. When she says that it means she doesn't want to see any meat mixed in. She fussed about the carrots at first, but after I told her they were good for her eyes and rabbits love them, she told me how much she loved carrots, too.

Rice wasn't on the menu tonight so I had to come up with something quick. I decided to cook up some rice with lentils, carrots and spaghetti. She loved it and ate the whole thing! She ate her doughnut, too. 

    The lentils just melt right into the dish. 

Sneaky Lentils and Rice for Kids 
1 large kid size serving

  • 1 tablespoon olive oil
  • 2 tablespoons diced baby carrots
  • 4 heaping tablespoons basmati rice, uncooked
  • 4 tablespoons red split lentils, uncooked
  • 2 heaping tablespoons broken spaghetti pieces
  • 1 cup cold water, or more
  • 1/2 teaspoon chicken bouillon powder
  • 1/2 teaspoon seasoning blend (I used Tex-Mex)
  • 1 teaspoon butter
  1. In a small pot, fry carrots in oil over medium heat for about 4 minutes or until they start to turn golden.
  2. Stir in rice, lentils and spaghetti. Cook for 2 minutes stirring constantly.
  3. Add water, bouillon, seasoning blend and butter. Cover and let simmer for about 15 - 20 minutes or until liquid is absorbed and everything is tender. Add more water if you find it's getting too dry before the ingredients are tender.
  • Multiply the ingredients to serve larger size people. I was allowed to have a sample and it was good.


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