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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

Baked Mushroom Chicken

I was really lazy tonight. This is the easiest chicken with creamy mushroom sauce ever. We ate it with brown rice.

If you wanted to add a bit more flavour, you can brown the chicken first in a pan.


Ingredients
  • 1 can mushroom soup
  • 1 can sliced mushrooms with liquid
  • 1 teaspoon poultry seasoning
  • 5 or 6 chicken breast halves
Directions
  1. Preheat the oven to 350F.
  2. Place the chicken in a glass baking dish.
  3. Mix the soup, mushrooms with liquid and poultry seasoning and pour it over the chicken.
  4. Lift the chicken a little to let some of the soup mixture go underneath.
  5. Cover with foil and bake for about 45 minutes or until chicken is cooked through.
Tips:
  • My sauce wasn't as thick as I wanted it so I mixed a bit of flour with water and thickened it up in a pot on the stove

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