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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

Cauliflower Puree

I think I like this even more than mashed potatoes!

Cauliflower Puree
Makes 2 servings

  • 1/2 head cauliflower, cut up (about 3 cups)
  • 2 teaspoons butter
  • 2 tablespoons cream cheese
  • 1/4 teaspoon garlic powder
  • salt & pepper
  1. Steam the cauliflower until it's very tender. If you boil it instead, be sure to drain it well because the extra liquid will make the puree too watery.
  2. Blend all the ingredients together until it's smooth. You can mash this too but then it won't be a puree, it'll be lumpy.


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