Skip to main content

Featured

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 Ranch Dip Mix

Make up a batch of this and keep it in a jar. You could mix it with yogurt, sour cream, buttermilk, mayo ... I'm sure all of these would work. I had sour cream on hand so that's what I used.




Quick Ranch Dip Mix
Adapted from Budget Savvy Diva
Makes 3 servings

Ingredients
  • 2 tablespoons dried parsley
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried basil
  • 1 teaspoon onion flakes
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fresh cracked black pepper
  • 1/4 teaspoon salt
Directions
  1. Mix everything together and store in a jar. When you're ready to use it, mix 1 heaping tablespoon with 1 cup of sour cream, plain yogurt or a combination of sour cream and mayo. Use some buttermilk to thin it out if you want more of  a dressing consistency.
  2. You can use cashew cream for a vegan option, and dairy free milk for thinning.
  3. Let the mixture sit in the fridge for several hours or overnight before you eat it.
  4. This makes about 3 heaping tablespoons of mix.

Comments

  1. Happy Happy Birthday to you both, and thanks so much for jumping in and playing along. Your dip looks great.

    ReplyDelete
  2. Popping in to say hello from the CCC blog hop. Great minds must think alike since I also made Ranch seasoning. Only difference is you took it all the way to dip whereas I kind of cheated because I had no dip or dressing-making materials in my house!

    Love the retro pictures of your daughter. Just beautiful.

    ReplyDelete
  3. Love that you mix up all the spices and then add it to yogurt/sour cream when ready to use. Will be mixing some up to have it on hand.

    Your daughter is a cutie! She sure was a tiny baby.

    ReplyDelete
  4. Your recipe looks so creamy! Happy Birthday to your daughter :) I'm #4 in the CCC.

    ReplyDelete
  5. Your daughter is a doll! And I love the idea of having some dried mix to whip this up whenever needed :)

    ReplyDelete
  6. Fantastic! I love spice blends and am going to have to make this soon! Thanks for sharing!

    ReplyDelete
  7. I'm loving checking out the blog hop posts! Your dip sounds delciious, chips & dip are my weakness! YUM!

    ReplyDelete

Post a Comment

Popular Posts