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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

Breakfast Ideas for Work

I never skip breakfast. I never really skip any meal for that matter. I love food!

During the week I pack breakfast for work. Here are some of the things I like to eat for breakfast. I eat a lot of boiled eggs because they're easy to prepare, but my favourite breakfast is feta cheese with bread. I buy it marinated or I marinate it myself. Sometimes I put olives or peppers in it. 

I love this breakfast. This was my mom's idea and it's so simple.
A nice buttery croissant with Emmental, sliced cucumbers, salt and pepper. That's it!
My kids love it too. My kids are crazy about croissants and cucumbers.

Sometimes a girl just needs a doughnut!

I roasted some red peppers and boiled some eggs then served it all up on a bagel the next morning. Okay, it's a bit healthier than a doughnut!

For the low carbers, how about some stacks.
Cucumbers, turkey pepperoni, cheddar and boiled eggs.

Here's another way to bake eggs. Instead of using a muffin tin and having to remove the eggs from them, place the eggs in their own silicone liners and bake them at 350F until they're cooked the way you like them. They reheat nicely the next day and are easy to pack since they're already in their own cup.

How about peanut butter and bananas?

My favourite, marinated feta. Sometimes I eat it with croissants, or whatever other kind of bread I'm in the mood for.

And there's always cereal! Pack the milk separately of course, and it's easy enough to take to work. Just slice a banana over the top at the last minute.


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