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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

Grilled Portobello and Vegetable Open-Faced Sandwich

Who said the grill is only for meat? This sandwich was really good and there was no meat involved here.

Portobello or portabella?

Cremini or crimini?

So confusing. I've always called the big ones portobello so I'm sticking with that =).

As it turns out, cremini mushrooms are just baby portobellos.

Grilled Portobello and Vegetable Open-Faced Sandwich
Makes 1 Serving

  • 1 big portobello mushroom
  • seasoning salt
  • 1/2 sweet red or green pepper
  • 9 cherry tomatoes
  • 1 teaspoon store-bought pesto
  • bread
  1. Heat the grill to high while you're getting your veggies ready.
  2. Sprinkle a little seasoning salt on your mushroom, remove the seeds from your pepper, and skewer your tomatoes.
  3. Now, grill your veggies for 10 minutes or however long it takes for them to get a bit charred and soft.
  4. Spread the pesto on your bread then top it with the grilled vegetables. So good! Add a medium corn on the cob for 2 points.


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