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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

Juicy Steakhouse Marinated Steak

I found a nice recipe for steak marinade at Easy Steak Marinades. They have quite a few recipes there, it was hard to decide which one to make this time but finally, I selected one that included ingredients I already had at home.

Here's what it looks like after marinating for 24 hours.

And here it is all cooked. Yum yum! Very tender.

Juicy Steakhouse Marinated Steak

  • 3 strip loin steaks (mine were about 7oz each and I cut them in half)
  • 6 tablespoons low sodium soy sauce
  • 4 tablespoons olive oil
  • 1 tablespoon fresh ground black pepper
  • 3 tablespoons barbecue sauce (whatever you like)
  • 2 tablespoons Montreal steak seasoning
  • 1/2 onion, diced
  • 1 teaspoon crushed dried rosemary
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  1. Place all ingredients in a Ziploc bag and smush them around. The original recipe said to blend it but who feels like doing extra dishes? Add the steak to the bag and try to get all the pieces coated well. Try to remove the air from the bag while closing the zipper.
  2. Refrigerate for about 24 hours.
  3. I blotted mine with paper towel before cooking them.
  4. You can grill the steak, fry it or get out the George Foreman. I used a grill pan. Cook them for a few minutes per side depending on how you like them done.
  5. The recipe said to boil the remaining marinade for 5 minutes and use it to baste the steak during cooking. I didn't. If I wanted to baste it I would have reserved some of the marinade before putting the steak in, but maybe that's just me.


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