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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

Pavlina's Broccoli Salad

You'll never see raw broccoli the same way again once you make this salad! Raw broccoli is so dry and hard to eat, but the simple dressing that goes into this salad makes it feel almost like the broccoli is partially cooked, but it's not! I'm addicted to this salad!

You can also make this with different cheeses. I think Parmesan would be nice! How about adding some croutons? It'll be like a broccoli Caesar! When Pavlina first brought it over, she used a white cheese. At home I had cheddar, so that's what I used. I added some pepper too. The second time I made it I added some Frenches fried onions, but if you're using those, you need to add them at the last minute or they'll get soggy. 

Here's the salad the first time I made it.

I always cook my bacon in the oven on foil, then bake at 425F until crisp.
Set it on paper towel before breaking it up. No messy stove!

Here's the salad I made with fried onions on it.

Pavlina's Broccoli Salad
Makes 4-6 servings

  • 2 tablespoons mayo
  • 1 tablespoon white vinegar (you can also use balsamic)
  • 1 teaspoon brown sugar
  • black pepper
  • 1 head of broccoli, washed and cut into bite size pieces
  • 3/4 cup shredded cheese (I used cheddar)
  • 3 strips of bacon, cooked until crisp and crumbled
  • Frenches fried onions or croutons (optional)
  1. Mix the mayo, vinegar, brown sugar and pepper in a large bowl until combined. You shouldn't need salt if your bacon is already salty. Taste it and decide for yourself.
  2. Stir the broccoli into the dressing and refrigerate for at least 1/2 hour. Make sure the broccoli is dry first. I place mine on paper towel for a bit once it's washed and cut up.
  3. Next, stir in most of the bacon and cheese (reserving some for the top if you want). Refrigerate until ready to serve. The sooner you serve it the crispier the bacon will be, but I like eating it the next day too!


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