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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

Basil Pesto

This is good on pasta or as a spread on your sandwich. I love pesto but the prepared one from the store seems very oily. You can control that by making it yourself!


Basil Pesto
Makes about 1/2 cup (8 tablespoons)

Ingredients
  • 2 cups fresh basil leaves, washed
  • 3 tablespoons olive oil
  • 1 clove garlic
  • 3 tablespoons fresh grated Parmesan
  • 2 tablespoons walnuts (or other nut of choice)
  • squeeze of lemon juice
  • a few cracks of black pepper
Directions
  1. Put it all in a food processor and let it go until it's a chunky paste. The cheese is salty so I didn't add any extra.
Tips:
  • If it's too thick add a little more oil or a few drops of water. I think a traditional recipe calls for pine nuts so you could certainly substitute those for the walnuts. 

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