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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

Creamy Clam Chowder with Corn

I love clam chowder and creamy soups in general, don't you?!

I had some corn on the cob in the fridge that we weren't eating, so I decided to put it in the soup. Today was freezing here - summer is definitely over!

You could eat this as a meal with some toast or you could serve it as a smaller portion. I would have eaten the whole pot, to tell you the truth, but my family wanted some so I had to share.

Creamy Clam Chowder with Corn
Makes 4-6 servings

  • 3 slices bacon, diced
  • 1 medium onion, diced
  • 1 medium potato, peeled and diced
  • corn from 1 cob (about 1/3 cup)
  • 1 142g can of baby clams, keep the juice
  • 1 236ml bottle of clam juice
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 1/2 cups 2% milk
  • 1/4 cup flour
  • fresh parsley
  1. In a nonstick pot, cook the bacon and onions over medium heat for about 5 minutes or until they turn golden.
  2. Stir in the potato and corn and cook for another 3 minutes.
  3. Add the juice from the clams along with the bottle of clam juice and spices to the pot. Set the actual clams aside for now. Stir it up then add 2 cups of the milk.
  4. Simmer the soup for about 10 minutes or until the potatoes are cooked.
  5. Mix the other 1/2 cup of milk with the flour until there are no lumps. Add this mixture to the pot. I strain it in. Stir it up and let it simmer for another 2 or 3 minutes, or until it thickens.
  6. Sprinkle some parsley on top before serving.


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