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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

Shrimp and Celery Salad Lettuce Wraps

This is what I had for dinner. Yum yum! Shrimp and celery salad wrapped in lettuce leaves. Of course, you could use any type of bread or wrap that you like -or even crackers!

This would be good with crab or lobster as well. And maybe some chopped chives, but I didn't have any. If you serve it as a wrap, you can get 2 servings out of it.



Shrimp and Celery Salad Lettuce Wraps

Ingredients
  • 3/4 cup cooked cubed shrimp (I just steamed them and let them cool)
  • 1/2 cup diced celery
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • lettuce leaves to serve
Directions
  1. Mix all ingredients in a bowl except lettuce. Use the lettuce to scoop up the shrimp salad. Yummy!

Comments

  1. I love, love LOVE wraps. This one seems so crisp and refreshing! Looks amazing :)

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