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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

Slow Cooker Beef and Mushrooms

This slow cooker beef and mushroom recipe is so easy, it only took me about 5 minutes to throw together! Usually I add potatoes into my stews, but in this case you can serve this stew over mashed potatoes.

Slow Cooker Beef and Mushrooms
Adapted from Laaloosh
Makes 4 servings

  • 1lb stewing beef cubes
  • 1/2 bag baby carrots (1/2lb)
  • 8oz button mushrooms, quartered
  • 1 can low fat condensed mushroom soup
  • 1 packet dry onion soup mix
  • 1 can root beer (or diet root beer, or cola)
  1. Add the beef, carrots and mushrooms to the slow cooker. Mix together all other ingredients and pour into the slow cooker.
  2. Cook on high for 4 hours or until the meat is tender.


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