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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 Feta with Olives and Sun-dried Tomatoes

One of my favourite breakfasts is marinated cheese with bread. I like bocconcini too, but feta is my first choice. I used to stop off in the morning and pick up a fresh bun or croissant, and some marinated cheese from Real Canadian Superstore (a grocery chain we have here). They have a small antipasto bar (near the bakery) with olives, marinated cheeses and a few other things. Their bocconcini is also marinated and is mixed with roasted red peppers. Their versions are swimming in oil but are SO delicious. I would eat it every day if I could.


Marinated Feta with Olives and Sun-dried Tomatoes
Makes 1 Serving

Ingredients
  • 2oz feta cheese, cubed
  • 1 piece sun-dried tomato, packed in oil, drained and chopped (about 1 tablespoon)
  • 5 olives, sliced (I didn’t have kalamata so I used Manzanilla)
  • ½ teaspoon Greek oregano
  • 1 teaspoon olive oil
  • Squeeze of lemon juice (about 1 teaspoon)
  • Black pepper
Directions
  1. Mix all ingredients gently together in a bowl and allow to marinate for several hours or over night.
  2. Serve with bread. I used pita today.

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