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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 Dip

This is the same recipe as the Shrimp Mould that I usually make for special occasions. The difference is that this time I used the whole can of soup and I thought I'd save time by chopping my veggies in the magic bullet. Well, the magic bullet is useless for chopping and turns everything into liquid.

While the dip tasted delicious, I guess there was just too much liquid and it didn't set properly. I should have added another packet of gelatin. The result was a yummy dip rather than a spread. 

It goes better with pita and veggies.


Shrimp Dip

Ingredients
  • 1 recipe Shrimp Mould plus
  • 1/2 a can more of the soup (1 can total)
  • be sure to puree your shrimp, peppers, onions and celery instead of mincing
Directions
  1. Mix all ingredients well and refrigerate for several hours. Stir before serving.

Comments

  1. I love how you made lemonade out of your lemons, or dip out of disaster - well done! Thanks for a great shrimp recipe.

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