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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

Asian Coleslaw

I’m sure everyone has some variation of this recipe in their recipe box.

We got this recipe from a friend many years ago. Here’s how we make it.


Asian Coleslaw

Makes 12 servings

Ingredients
  • 1 medium nappa cabbage, shredded
  • 1 bunch scallions, chopped
  • 1 packet ramen noodles (the one with the little flavour packet)
  • 4 tablespoons sugar
  • 6 tablespoons white vinegar
  • 3/4 cup avocado (or unflavoured) oil
  • sliced almonds and sunflower seeds (optional, we didn’t use them)
Directions
  1. Place your shredded cabbage and onions in a large bowl.
  2. Separate the noodles from flavour packet and crush the noodles. We used the oriental flavour, but you could use chicken. Set aside.
  3. Place the sugar and vinegar in a bowl and microwave for 30 seconds or until warm. Stir it up to dissolve the sugar. Add the oil and flavour packet and stir again.
  4. Toss the dressing with the cabbage until coated and store in the fridge until ready to serve (or pack for your picnic).
  5. This salad can be made the day before.
  6. The cabbage is nice because it doesn’t wilt as fast as lettuce would, but be sure to add the noodles, nuts and seeds just before serving otherwise they’ll get soggy.

Comments

  1. We were on the same wavelength...I made a similar salad this month too! It's one of my favorites to take...and eat...at Summer parties.

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  2. I love Asian American combinations so this would be right up my alley.

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  3. Mmm, I love this salad! But I have never made it myself. I'll have to try it soon. BTW, the linky is showing up multiple times in your post.

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  4. I've been meaning to try this, but the ramen noodles keep throwing me off. I can't picture them in a coleslaw for some reason.

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  5. I have never tried Ramen Noodles in a salad before. I bet the crunch would be really good! So glad you planted this seed in my head!

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