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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

Tex Mex Shrimp Risotto for One

Some people don't like to cook just for themselves - why not? Here's a good place to start.

Tex Mex Shrimp Risotto for One
Makes 1 serving

  • 1 tablespoon olive oil
  • 1/4 cup diced onion
  • 1/4 cup diced sweet bell pepper
  • 1/4 cup arborio rice
  • 1 tablespoon Tex-Mex seasoning blend
  • salt
  • pepper
  • 2 cups (or more) hot chicken stock
  • 2 tablespoons grated cheddar cheese or parmesan
  • 8 raw shrimp, peeled and deveined
  1. Fry onion and red pepper in oil over medium high heat for 3 minutes or until golden. Add rice and stir to coat. Stir in seasoning blend, salt and pepper.
  2. Add hot stock a ladle at a time until the liquid is absorbed. Keep adding hot stock and stirring until rice is tender and creamy.
  3. Stir in the cheese and shrimp and cook just for a few minutes until shrimp turns pink.


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