Skip to main content


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

Baked Eggplant with Mozzarella and Tomato Sauce

Here's an easy meatless dish that you can serve with a salad on the side.

If you can’t find Italian seasoned Panko, use the regular kind and add ½ teaspoon Italian seasoning to the blender with the veggies instead. I probably wouldn’t add any additional salt to the dish.

As you can see, part-skim mozzarella doesn’t melt like the regular stuff. It was nice and crispy instead of gooey. 

Baked Eggplant with Mozzarella and Tomato Sauce
Makes 4 servings

  • 1 large eggplant
  • 1 tablespoon salt
  • 1 medium tomato
  • 1 small onion
  • 1 clove garlic
  • ½ sweet red pepper
  • 1 teaspoon tomato paste
  • ½ cup Italian seasoned Panko
  • ½ cup grated mozzarella
  1. Slice the eggplant into 1/2” rounds. Place them in a colander and sprinkle both sides with salt. Let them sit for about ½ hour. You’ll see liquid start to come out. Rinse the eggplant in the colander and set aside.
  2. Preheat the oven to 400F.
  3. Place the tomato, onion, garlic, red pepper and tomato paste in a blender and puree until smooth.
  4. Place half the puree into a glass baking dish and layer the eggplant on top. Pour the rest of the puree over the eggplant.
  5. Sprinkle the Panko over the eggplant followed by the cheese, and bake uncovered for 30 minutes. Let it cool a bit before serving.


Popular Posts