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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

Oven Fried Chicken Legs

The flavours of the coating on this chicken were amazing but in trying to cut some of the fat, I removed the chicken skin and I believe it would have been a lot juicier had I left the skin on. 

If you don't have buttermilk, combine 1/2 cup of milk with a squeeze of lemon juice and let it sit for 10 minutes to sour. Buttermilk only comes in 1 litre cartons here so whenever I buy it for a recipe, the leftover (which is a lot) ends up going down the drain. The milk/lemon substitute makes more sense if you don't use a lot of buttermilk or can't buy it in smaller quantities.

Oven Fried Chicken Legs
Original recipe from Eating Well
Makes 4 servings

  • 1/2 cup 2% milk
  • 1 teaspoon lemon juice
  • 1 teaspoon hot sauce (or to taste)
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic, crushed
  • 4 skinless chicken legs (or cut them into 4 drumsticks and 4 thighs)
  • 1/2 cup whole wheat flour
  • 2 tablespoons sesame seeds (or black seeds)
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • cooking spray
  1. Mix together the milk and lemon juice and let it sit for 10 minutes to sour. To the sour milk, add hot sauce, mustard, salt, pepper and garlic. Stir well and place it in a dish just large enough to hold all your chicken pieces in a single layer. Cover and refrigerate for at least 30 minutes (mine marinated for 2 hours).
  2. Preheat the oven to 425F. Line a baking sheet with foil and place a wire rack on top that's been sprayed with cooking spray.
  3. In a large bag, place all the other ingredients and give them a good shake. One piece at a time, remove the chicken from the marinade and let the excess drip off a bit. Shake each chicken piece in the dry mixture until coated.
  4. Place the coated chicken pieces on the wire rack and spray them with more cooking spray. Or just give up and use chicken with skin in the first place.
  5. Bake for about 40 minutes or until no longer pink inside. If you're using boneless it may take less time. Let them rest for 5 minutes before serving.


  1. I love that you did a healthier "fried" chicken and the flavors sound wonderful. I oven "fry" 99.995 of the time and have found that if I cook my chicken at 450F for 20-25 minutes it is cooked through perfectly and still extremely juicy, hot and fast is the way to go. I think that at 40 minutes, you had just over baked taking away all the juiciness. Just my $.02 so take it for what it's worth.

    If you haven't already, I'd love for you to check out my CCC entry Copycat "KFC" Original Recipe Fried Chicken

    Cook Lisa Cook

  2. Love that you healthied these up! Makes me not feel as guilty! ;)


  3. I think your recipe looks good. Definitely sounds good.


  4. Great SRC pick!

    I'm CCC #10 :)


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