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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

Southwest Salad with Avocado Dressing

I remembered my mom making Rachael Ray's Green Ranch Dressing and thought if I could thin it out a bit more, it would work really well as a dressing for salad. Normally it's pretty thick and we use it as a dip or spread. You can add buttermilk to thin it out as much as you like. And if you really wanted to be bad, you could add some grated cheese to this recipe.

Southwest Salad with Avocado Dressing
Dressing adapted from Rachael Ray
Makes 1/2 cup

For the Salad
  • 1 large head of lettuce, chopped
  • 2 ripe avocados, diced
  • 1/2 cup fresh or canned corn kernels
  • 3 medium tomatoes, diced
For the Dressing
  • 1 avocado, chopped
  • 1/2 cup sour cream
  • 2/3 cup buttermilk (or more)
  • 1 tablespoon Tex-Mex seasoning
  • 1 clove garlic
  • 2 tablespoons chopped scallion
  • 1 teaspoon hot sauce (or to taste)
  • juice of one lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Place all the salad ingredients in a large bowl. Refrigerate. Easy right?
  2. Place all the dressing ingredients in the blender and let it go until everything is well combined and creamy. Add more buttermilk if needed. Refrigerate then toss the salad with the dressing just before serving.


  1. Yummy in my tummy! I can't wait to try this!

  2. I love making my own salad dressings, I love how you thinned this with buttermilk. Fun for a summer bbq!

  3. I love Rachael Ray and I love a southwest twist to my salad. Yours looks fantastic.

  4. I love everything in your salad! Plus the dressing sounds terrific!

  5. Your salad sounds delicious - especially the dressing!

  6. I have wanted to try making an avocado dressing. Sounds delicious!

  7. That salad dressing sounds amazing!


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