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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

Lemon Roasted Cauliflower with Fresh Dill

I've had this giant head of cauliflower sitting in the fridge for awhile now. It was begging to be cooked so I decided to roast it! We all loved it! So good!

Lemon Roasted Cauliflower with Fresh Dill
Adapted from Gluten-Free Bay

  • 1 large head cauliflower, cut up
  • 2 teaspoons Dijon mustard
  • 4 cloves of garlic, minced
  • juice and zest of 1 lemon
  • 1 teaspoon salt
  • 1 teaspoon cumin seed
  • 1 tablespoon olive oil
  • 2 tablespoons fresh dill, chopped
  • fresh ground black pepper
  1. Preheat oven to 400 F.
  2. Combine all ingredients in a gigantic bowl (it needs to have plenty of extra space for tossing the cauliflower without having it fly out of the bowl), except for cauliflower and whisk until combined. Add the cauliflower and toss until coated.
  3. Place the cauliflower onto a baking sheet in a single layer if possible, and drizzle over any remaining marinade. Bake for 30-45 minutes (tossing once halfway through cooking) or until tender and golden.


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