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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

Apple, Mango, Kiwi Smoothie with Spinach

You can make smoothies out of whatever you find in your fruit bowl. This time I grabbed a kiwi and a mango. My 2 year old wanted an apple so I gave her half and put the other half in the smoothie. I added a handful of spinach as well. My 4 1/2 year old loved this one. It wasn't sweet and it wasn't sour, it was just right. It helps if your mango is sweet of course, and your apple should be a sweeter variety as well. If you want a sour smoothie, use a granny smith.

Apple, Mango, Kiwi Smoothie with Spinach
Makes 1 smoothie

  • 1/2 a medium apple (I left the skin on but removed the seeds)
  • 1 kiwi, peeled
  • 1/2 a medium mango, peeled
  • 1 handful of spinach
  • 1/2 cup almond milk (I'm still using that carton of coconut flavour)
  1. Place all the ingredients into the blender and puree until smooth. This was a thick smoothie, you could add a little more milk if you want it runnier.


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