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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

Cumin Scented Couscous

Couscous has to be the easiest thing in the world to make. You can add all kinds of flavours to it to keep it interesting. Use veggie stock to make this vegan.

Cumin Scented Couscous
Makes 2 servings

  • 1/2 cup couscous
  • 1 cup chicken stock
  • 1/2 teaspoon ground cumin
  • salt
  • pepper
  • 1/2 teaspoon tomato paste
  • 1 teaspoon olive oil
  • 1 diced tomato
  • 1 teaspoon fresh chopped or dried parsley
  • 1 tablespoon lemon juice
  1. Bring chicken stock to a boil with cumin, salt, pepper and tomato paste. Remove from the heat then stir in couscous and cover. Let it sit for about 10 - 15 minutes then uncover and fluff with a fork.
  2. Gently stir in olive oil, tomato, parsley and lemon juice.
  3. I let it come to room temperature or even refrigerate it before serving. You can taste the flavours better when it's not hot.


  1. I just finished the blog. Its really a very helpful recipe for making my family happy. Thanks for sharing such an great recipe.
    Couscous recipes


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