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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

Black Bean Soup

This black bean soup is fast and easy. I had some left over roasted tomatoes in the fridge as well as left over canned black beans that I used on my salad the day before.

I should mention that my 2 year old LOVED this soup. It's something to keep in mind when I don't feel like cooking meat.

V To veganize this recipe, use veggie stock.

Black Bean Soup
Makes 2 servings

  • 1 teaspoon avocado oil
  • 1/4 cup diced onion
  • 1 teaspoon minced garlic
  • 1 1/2 cups black beans with brine, divided
  • 1/2 cup low sodium chicken stock
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup roasted or grilled diced tomatoes (or about 1 1/2 cups canned)
  • 1/3 cup canned corn, drained
Fry the onions and garlic in oil in a non-stick pot over medium heat until golden. About 3 minutes.
Transfer the onions and garlic to a blender and add 3/4 cup black beans, broth and spices. Puree until smooth and return to the pot.
Add the diced tomatoes (including any juices), corn and the rest of the beans. Give it a good stir.
Cook over medium heat for about 10 minutes.
You could serve this with sour cream and cheddar.

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- Black Bean Soup with Chipotle and Toasted Cumin Seed Sour Cream
- South Beach Diet Black Bean Soup


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