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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

Flax Crackers

The last time I made flax crackers was back in August 2011. They were Low Carb Parmesan Flax Crackers and I was on a low carb diet.

Last week I thought I'd try low-carbing again, but it only lasted 2 days. I was desperate for sugar. I have a sugar problem! Anyway, during those 2 days I made more flax crackers but this time I left them plain. No cheese or seasoning went into these and only a low-carber desperate for crunch can appreciate them, I think.

They taste like - flax. Surprising!

Flax is good for you, so why not try using these crackers to replace your regular crackers for dips or cheese and cracker cravings.



Flax Crackers

Ingredients
  • flax seeds
  • cold water
Directions
  1. Preheat the oven to 350F and line a baking sheet with parchment or a silicone liner.
  2. I tried to use a food processor to grind the flax seeds. It doesn't work. You need a magic bullet or a spice grinder for this, otherwise buy your flax already ground.
  3. Mix the ground flax with water. Use a little bit at a time until it forms a dough. It'll be a little sticky, but hold together nicely.
  4. Place the dough on the prepared baking sheet and place another piece of parchment on top. Use a rolling pin to roll the dough to the desired thickness. Obviously if you roll them too thin they will cook faster so you really need to watch them or they'll burn. Remove the top paper and use a knife to gently slice the dough into squares. Once baked, they'll snap apart so you don't need to press too hard and ruin your pan. Use a fork to poke little holes if you want.
  5. Bake for about 10 minutes or until they start turning brown around the edges.Allow to cool on a wire rack completely before snapping the crackers apart. Store in an airtight container.

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