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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

Homemade Noodles

Who knew it was so easy to make your own noodles? Well, you probably did but I didn't. My mom was boiling some chicken for the dogs so we decided to make a soup with the broth, but she didn't have any noodles. I told her to hold on a second, then I did a quick search and came across a simple recipe which turned out to be pretty great! We loved these noodles and so did the kids.

You could probably use this recipe to make ravioli or whatever other shape of noodle you want. Since Valentine's Day is coming up, I just used a cookie cutter to cut out small hearts. 

We brought the broth up to a boil and cooked the noodles just for about 5 minutes. I re-rolled the dough scraps and cut them into squares, which are currently in the freezer on a cookie sheet. Once frozen, we'll store them in a baggie in the freezer till next time.

The original recipe did not call for enough water. I used 1/2 a cup.

Homemade Noodles
Adapted from Penzeys Spices

  • 1 large egg
  • 1/2 cup water, room temperature
  • 1/2 teaspoon baking powder
  • 2 cups all purpose flour
  1. In a large bowl, beat the egg, water and baking powder until you see a few bubbles on top. Stir in the flour. You will need to switch to your hands. Just keep mixing it until it forms a ball.
  2. Roll the dough on the counter with a little extra flour to prevent sticking. About 1/4" thickness is good. Cut it into whatever shape you like.
  3. Use the noodles right away or freeze them in a single layer then transfer to a Ziploc bag to store.


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