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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

Baked Spaghetti

Let's make baked spaghetti!

Baked Spaghetti 
Adapted from Cully's Kitchen

  • 1 box spaghetti
  • 1 lb lean ground beef or chicken
  • 8oz fresh button mushrooms, sliced
  • 4 cloves of garlic, minced
  • 1 medium onion, chopped
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1 tablespoon oregano
  • 1 tablespoon Italian seasoning blend
  • 1 700ml jar spaghetti sauce
  • salt and pepper
  • 2 cups grated cheese (I used Italiano blend)
  1. Preheat the oven to 400F.
  2. Boil the spaghetti according to package instructions. Make sure it's not overcooked since it's still going in the oven after it boils and will cook a bit more.
  3. What the pasta's cooking, in a pan over medium high heat, fry the beef with mushrooms, onions and garlic for about 10 minutes or until meat is cooked through and vegetables are tender. Stir in cinnamon, turmeric, oregano and Italian seasoning. Stir in the spaghetti sauce and taste it. Add salt and pepper to taste.
  4. Drain the spaghetti and toss it in the sauce. Use tongs and make sure it's well mixed.
  5. Place 1/3 of the spaghetti into a glass baking dish followed by 1/3 of the cheese. Repeat 2 more times. There should be a layer of cheese on top.
  6. Bake your spaghetti for 15-20 minutes or until the cheese is melted.


  1. Looks and sounds really, really yummy. I hope you'll stop by an visit my CCC - Spaghetti Pie


  2. Looks like I need to try baking spaghetti...

  3. I love the idea of baked spaghetti.

    If you haven't already, I'd love for you to check out my CCC entry: Tomato Sauce with Onion & Butter.

    Cook Lisa Cook

  4. I love baked spaghetti, hello cheese! :) Yours looks great.

  5. I have never baked spaghetti I think I should try this. Sounds pretty easy and yummy with all that cheese..andi

  6. Yum, yum! And a touch of cinnamon? I'll bet it makes the flavors pop!

  7. I am looking for a recipe to try tonight and this is super easy....
    thanks for sharing
    ccc #80 come visit when you get a chance.

  8. Love mushrooms in my spaghetti sauce. Will have to try the turmeric and cinnamon together. #18

  9. YUM!!!!

    I was #7 Have a Happy Friday :)

  10. Sounds delicious. I like the cinnamon in the sauce, I use it in chili sometimes for more flavor.

  11. I need to bake my pasta with cheese more often. The addition of cinnamon is interesting, not something I would have thought of. Could you taste it?

    Tina decided that I hadn't fulfilled the requirements of the challenge, so she excluded me from the linky party. Check out my post and see what you think!

  12. Yum, I'm loving all of the baked dishes this month! I'm going to have to try them out. Stopping by from the Challenge!

  13. Hi Jen,
    We just love Baked Spaghetti and your recipe looks awesome. It is fun cooking with you in the CCC. Hope you are having a great week end!
    Miz Helen

  14. oh, I bet this would be great for my leftover spaghetti too and just pop it in and use in a smaller pan. :) Finally stopping by from the Crazy Challenge --


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