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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

Veal and Zucchini Mini Burgers

You wouldn't believe how much flavour you can add to your ground meat just by adding a packet of onion soup mix! I used Lipton brand. I'm not sure if other brands use such large pieces of dehydrated onion.

And of course, I added veggies to these mini burgers. I served them on lettuce but you can find slider buns all over the place these days. Only 4 ingredients in this recipe. It doesn't get any easier!

Whatever you do, you should know that adding salt to this recipe would be a bad idea. Onion soup mix has more than enough of it. 

Veal and Zucchini Mini Burgers
Makes 12 mini burgers

  • 1lb lean ground veal (or beef)
  • 1 packet dried onion soup mix
  • 1/2 cup grated sharp cheddar
  • 1 zucchini, grated and gently squeezed
  1. Use your hands to combine all of the ingredients well. Shape into 12 balls and flatten them to about 1/2". They'll get fatter and shrink while they cook.
  2. Heat a nonstick pan over medium high heat (closer to medium) and add a bit of cooking spray (or oil if you wish).
  3. Place the little burgers into the pan (maybe 6 at a time depending on the size of your pan) and cook for about 5 minutes per side or until golden and cooked through.
  4. I served mine on lettuce with some tzatziki (that I found in the fridge), avocado and tomato.
Linking to
at Carole's Chatter


  1. Jennifer, yummo! Thanks for stopping by and linking in. Cheers


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