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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 Breadcrumbs

If you're like me, you throw away a lot of bread. I even freeze it only to throw it out later anyway. So I decided to make breadcrumbs. I'm not sure if white bread would work well (since it's so soft) unless you left the bag open for a day or two to let it dry out a bit.

Homemade Breadcrumbs

  • Day old bread (I used 3 whole wheat flat breads from my freezer, defrosted)
  1. Preheat the oven to 400F.
  2. Put the bread in a food processor (but don't over fill it) and pulse until crumbly. There will be larger chunks but don't worry at this point.
  3. Place in a thin layer of crumbs on a baking sheet (or two) and bake stirring as it browns. Bake until it gets crispy but not burnt. I didn't time it. Oops!
  4. Remove from oven and allow to cool completely. Take the crumbs for another ride in the food processor to make them as fine or course as you like. Season with herbs, spices or parmesan cheese if desired.
  5. I left mine plain and stored them in the freezer.


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