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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

Bulgar Salad with Fresh Tomatoes

I used bulgar because I was out of couscous but you could easily substitute one for the other. Adjust the red pepper paste to your tastes, or leave it out completely if you don't want your salad spicy.

Use veggie bouillon to veganize.

Bulgar Salad with Fresh Tomatoes
Makes 4-6 servings

  • 1 cup tomato juice
  • 1 cup vegetable broth
  • 1 chicken flavoured bouillon cube
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 cup dry bulgar
  • Juice of 1 lemon
  • 1/2 teaspoon hot red pepper paste
  • 1 clove garlic, minced
  • 1 large tomato, seeded and diced
  • 2 tablespoons fresh chopped parsley
  • salt
  • pepper
  1. In a medium sized pot, bring tomato juice, broth, bouillon and 1 teaspoon olive oil to a simmer over high heat. Turn off the heat and stir in the bulgar or couscous. Put the lid on and leave it alone for 20 minutes then fluff with a fork.
  2. Transfer the bulgar to a bowl and (while it's still warm) gently toss in the rest of the ingredients including the other 1 tablespoon of oil with the fork. Cover and refrigerate until cooled and ready to serve.


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