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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

Panko Crusted Tilapia

WOW this was GOOD!

I bought this fish from Costco. I used some and froze the rest. I had 4 big pieces to use up tonight and I wanted something different, so I went Googling to see what I could find.

My kids ate this like it was their last meal. The loved it! Of course, by the time I fed the kids and got to eat mine (and take pictures), it was cold. I'm used to eating cold food. This is nothing new for me and I've learned to accept it!

Panko Crusted Tilapia
Adapted from
Makes 4 servings

  • 1 1/2 cups panko bread crumbs
  • 1/4 cup dried parsley flakes
  • 1/3 cup mustard (I used regular yellow, but you could use Dijon)
  • 1/3 cup mayonnaise
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 4 tilapia fillets
  • butter and oil for frying
  1. In a dish, combine bread crumbs and parsley flakes.
  2. In another dish, combine mustard, mayo and spices.
  3. Coat the fish with the mustard mixture then coat with the breadcrumbs.
  4. Heat a little butter and olive oil in a nonstick pan over medium high heat. I fried 2 pieces of fish at a time, but it'll depend on the size of your fish and the size of your pan. Cook the fish for about 4 minutes on one side then flip it (add more butter and oil if needed) and cook on the other side for another 4 minutes or until cooked through. It'll flake easily with a fork.
  5. Serve with rice and yogurt.


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