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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

Quick Garden Fresh Marinara

Summer's almost over and we picked what was left of the parsley and basil. There are still a few peppers and tomatoes that need to be picked but they were still all green. This marinara was super simple and took no time at all to prepare.

I got about 2 cups of sauce out of this recipe.




Quick Garden Fresh Marinara
6 servings (1/3 cup each)

Ingredients
  • 1 tablespoon olive oil
  • 5 medium tomatoes
  • 1 medium sweet red pepper
  • 3 cloves garlic
  • 1 medium onion
  • 8-10 fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/3 cup tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cocoa powder
  • 1/2-1 teaspoon sugar
Directions
  1. Place the tomatoes in a blender or food processor and let it blend until smooth. Set aside.
  2. Now blend together the red pepper, garlic, onions, basil and parsley until smooth. Don't be alarmed if it looks a little green.
  3. Cook the pureed onion mixture in the oil over medium heat, for about 5 minutes. Stir in the pureed tomatoes and all the remaining ingredients and let it simmer over medium low for about 15 minutes or so.
  4. Whatever you don't use right away can be stored in the fridge.


Comments

  1. Wow, I can't help drooling. I just love the Quick Garden Fresh Marinara
    Well done!
    If you submitted your Quick Garden Fresh Marinara photos to http://www.foodporn.net , I'll bet they will make you on the home page.
    Gosh, you have made me sooo hungry !

    ReplyDelete

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