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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

Roasted Cauliflower

This is a deliciously simple recipe for cauliflower. Even people who don't like cauliflower will like this recipe.

Leave out the cheese to make it vegan. You can sprinkle some nutritional yeast on top before serving. 

Roasted Cauliflower
Makes 6 side servings

  • 1 head cauliflower cut up
  • 5 cloves garlic, skin removed, smashed (not chopped)
  • 3 tbsp olive oil
  • 1 tbsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp granulated garlic
  • 2 tbsp grated parmesan cheese
  1. Preheat oven to 425F.
  2. Mix olive oil with spices and parmesan. Toss garlic and cauliflower in spice mixture and spread in a single layer on a glass baking dish or lined baking sheet.
  3. Bake for about 30 minutes or until golden.
  • You can cover the dish if you want softer cauliflower. If you do, it'll be more of a steamed texture but still delicious.


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