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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

Marinated Chicken


Here's a super simple way to marinate chicken.


Marinated Chicken
Makes 3 servings

Ingredients
  • 3 boneless, skinless chicken breasts
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Greek oregano
  • 1 teaspoon low sodium soy sauce
  • 2 tablespoons fresh lemon juice
  • salt (depends on your soy sauce)
Directions
  1. Combine all of the marinade ingredients and coat the chicken with it. Place in a container with a lid and marinate for several hours or over night. Grill or fry until the chicken is no longer pink inside.






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