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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

Greek Salad Dressing

One of my co-workers is Greek and she's very clever. She does something with her dressing that I never thought to do myself. She adds the liquid from the Kalamata olives. Isn't that brilliant? When you buy olives, ask for some of the juice. If you buy your olives in a jar, they already come with juice.

You can make your salad with or without lettuce and top it with tomatoes, cucumbers, red onion, feta and olives. Sometimes I see it with peppers too, but raw peppers are not my favourite. 

I make the dressing in those little 1oz plastic cups and take it to work. So this recipe is enough for 1 salad. You could multiply the ingredients to make however many servings you want.


Greek Salad Dressing
1 serving (good for about 2 cups of salad)

Ingredients
  • 2 tablespoons Kalamata olive liquid
  • 1 teaspoon white vinegar
  • 1 teaspoon olive oil (more if you like, but I prefer my dressing a bit sour)
  • 1/2 teaspoon dried Greek oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Directions.
  1. Place all ingredients in the cup and put the lid on. Shake it. Shake it again before you drizzle it on your salad.
  2. If you put this in the fridge, the oil will get clumpy. Either leave it out of the fridge until lunch time, or microwave the dressing for about 5 seconds before serving.

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