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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

Indonesian Pork

This pork dish was really delicious. You can use pork tenderloin, but I got some other cut of boneless pork from Costco (I can't remember the cut - it looked like a loin when it was cooked anyway) and it worked out just fine. It was lean as well. I also didn't have any limes, so I used lemon, and I had no cilantro. I just happened to have everything else hanging around though.

I covered my pan with a lid and cooked this on the stove instead of placing the pork in the oven. Sometimes I'm just lazy that way. It would have taken extra effort to dig the oven proof pan out of the cupboard (it's at the bottom of the pile). Then I'd have had to put it back after.

Indonesian Pork
Adapted from
(This blog is published in Polish, scroll down the pages for English)
Makes 4 servings

  • 1 lb pork tenderloin (or thick piece pork chops)
  • 1/4 cup apricot preserves
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground coriander
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoon creamy peanut butter
  • 1 lime (or 1/2 a lemon), juiced
  • 1/4 cup orange juice
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 2 tablespoons avocado (or unflavoured) oil
  • 1 tablespoon fresh cilantro or parsley, chopped (optional)
  1. In a small bowl, whisk together the apricot preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper. Try to get the mixture smooth.
  2. Place pork in bag with the marinade and squish it around a bit. Seal the bag and squeeze out the air. I refrigerated mine overnight.
  3. Over medium high, heat the oil in large non-stick pan. Sear the pork on all sizes for a few minutes per side. Mine could have browned a bit more but anyway. Once seared, cover he pan and continue to cook for about 15 minutes (turning once) or until cooked through. If you decided to dig out your oven proof pan, you can bake the pork at 375F instead. Let the meat rest for 10 minutes before slicing.
  4. The original recipe suggests that while the pork is in the oven, you can bring the marinade to a boil and let it thicken up a bit to make a sauce. But I just ended up drizzling the pan juices over the meat after I sliced it.
  5. Garnish with cilantro or parsley if you want to get fancy.


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