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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

Rachael Ray's Green Ranch Dressing

My mom really has a thing for Rachael Ray. She watches the show and jots down the recipes she likes. Her latest favourite recipes is this Green Ranch Dressing. She likes to make this for all the special occasions. We use it as a dip for vegetables but I bet it would be great on tacos! My mom uses scallions instead of chives.

Rachael Ray's Green Ranch Dressing
Adapted from Rachael Ray
Makes about 1 1/2 cups of dip/dressing

1 avocado
  • juice of 1 lemon
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 teaspoon Tabasco sauce (or to taste)
  • 1 clove garlic, minced
  • 3 tablespoons green onion
  • salt and pepper
  1. Put all the ingredients in a blender and let it go until it's smooth and creamy. Refrigerate until ready to use.


  1. Oh wow! This looks great! We LOVE avocado here - it would be perfect!

  2. Yummy! Avocados are my favorite but I always seem to buy one or two extra. I'll have to keep this in mind next time I'm trying to think of something to do with my extras.


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