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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
Here's a very delicious cold dip that's sure to be a hit at your next party!

The water chestnuts and radishes add a little unexpected crunch. My cousin Jessica makes this for every occasion so on Christmas I finally got the recipe from her.

Jessica's Spinach Dip
Makes a lot of dip

  • 1 package frozen chopped spinach, thawed and squeezed
  • 2 cups regular or light sour cream
  • 1 cup mayonnaise
  • 1 packet Knorr Vegetable Soup Mix
  • 1 8oz can of water chestnuts, drained and chopped
  • 3 green onions, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup radishes, chopped
  • 1/4 cup celery, chopped
  • handful of fresh parsley, chopped
  • 1 garlic clove, minced
  • salt
  • pepper
  • 1 teaspoon ClubHouse Vegetable Seasoning (optional)
  • 2 loaves of round sourdough bread or pumpernickel bread, cut up (or put the dip inside)
  1. Mix all of the ingredients together and refrigerate until ready to use.
  2. You can serve this in a bread bowl, or cut the bread up into cubes.


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