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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

Dehydrated Bananas

In the past I've made apple chips, carrot chips and of course, potato chips. But what about banana chips? Normally they're fried but I didn't want to go there, so I thought I might be able to bake some.

Well, they turned out chewy instead of crispy but my kids absolutely LOVED them. I used about 5 small bananas which in the end was probably just a little over a cup of dehydrated bananas. I tried half tossed in lemon juice and half without but it didn't make a difference in the colour. Maybe if the bananas were less ripe they would have turned out less brown.

I ended up using the thinnest setting on my mandolin. It would take much longer to slice the bananas but whatever works for you. And look, only 1 ingredient!




Dehydrated Bananas

Ingredients
  • bananas
Directions
  1. Preheat the oven to 225F and line some baking sheets with parchment.
  2. Place the banana slices in a single layer. They can be touching but not overlapping. Bake them for about 1 1/2 hours or until no longer sticky. Let them cool on the parchment before you peel them off.
  3. Store in an airtight container. I'm not sure how long they'll keep since mine were gobbled up by the munchkins immediately.

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