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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

Greek Flavoured Chicken Brine

I used this with chicken drumsticks, but these flavours would also work well with pork.

Greek Flavoured Chicken Brine 
Makes 4 servings

  • 8 chicken drumsticks
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 3 cups water
  • 2 cups ice
  • 1 teaspoon dried onion flakes
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 bay leaf
  • 1 tablespoon dried oregano
  • 1 lemon
  1. In a pot, combine salt, sugar and water. Bring to a simmer then remove from heat. Stir in spices and ice. It should cool completely, if not, add more ice or just let it sit until it's cool. Cut the lemon in half and squeeze it into the brine, include the lemon halves as well.
  2. Add the chicken pieces to a zipper bag or container. Pour the brine over and marinate for several hours. I marinated overnight. Remove the chicken from the brine and cook it however you like. Barbecue is great but it also works well baked in the oven with shake and bake coating.


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