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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

Quick Pickled Beans

I added some tarragon to the recipe because tarragon is really nice with pickles, and the beans I used are the skinny french beans (purchased in a 2 lb bag from Costco).

My pickling spice mix has many different things in it including bay leaves and cloves. The flavour of pickling spice is unique. Your pickles won't taste anything like a jar of dill pickles that you'd buy at the store.

And finally, the jar I used was one that I saved from a store bought spaghetti sauce. It was 700ml (about 24oz). I used enough beans to fill the jar. I'm guessing almost a pound of beans because it was almost half the bag.

Quick Pickled Beans
Adapted from Thru the Bugs on My Windsheild
Makes 1 Jar (or 2 smaller ones)

  • 1 lb skinny green beans, trimmed
  • 1 garlic clove, smashed or sliced
  • 1 dried red chili (or 1/4 teaspoon chili flakes)
  • 1/2 cup white vinegar
  • 3/4 cup cold water
  • 1 heaping teaspoon pickling spice
  • 1/2 teaspoon dried tarragon leaves
  • 1 teaspoon dried dill
  • 1/4 teaspoon salt
  • 1/2 teaspoon granulated sugar
  1. Place the beans, garlic clove and chili into a clean glass jar.
  2. In a small pot over medium heat, bring the rest of the ingredients up to a boil.
  3. Pour the mixture into the jar and put the lid on. Turn the jar upside down a few times.
  4. Refrigerate for about 4 days before eating. Suzanne says they'll be good for a month in the fridge, but will they last that long? Probably not!


  1. Every time I see a jar of pickled beans, I think about making them at home. Thanks for this SRC choice and sharing the recipe.

  2. Home-pickled vegetables are such a treat, packing a big flavor punch for very little effort. Great SRC choice.


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