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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

Vegan Spiced Cauliflower Soup

Soup season is upon us, and I love it!

Soup is so easy to make, and it's perfect to pack for lunch the next day. This is yet another recipe approved by my 8 year old. My 5 year old wouldn't even try it. She's not a soup person unless it's chicken noodle.

This soup is thick and creamy. Yum!

Above: I sprinkled a little paprika on top to make it look pretty.

Vegan Spiced Cauliflower Soup
Makes 6-8 servings

  • 1 tablespoon coconut oil
  • 1 large onions, diced
  • 1 bay leaf
  • 1 ¼ teaspoons ground cumin
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • 1/8 teaspoon ground cardamom
  • ½ teaspoon chipotle powder
  • ¼ teaspoon black pepper
  • pinch of crushed red pepper flakes
  • 4 garlic cloves, minced
  • 4 1/2 cups vegetable broth
  • 1 large head of cauliflower, roughly chopped
  • 1 medium potato, peeled and diced
  • 1 can of coconut milk (any 13-15oz can will do)
  • 1 tablespoon apple cider vinegar
  • fresh chopped dill
  1. In a large pot, sauté the onions with the bay leaf and all the spices in oil for 5 minutes, or until the onion becomes translucent.  Stir in the garlic and cook for another minute.
  2. Add the vegetable broth, cauliflower and potato to the pot and simmer on medium heat until the vegetables are tender, about 10-15 minutes.
  3. Remove the bay leaf and transfer the soup to a blender and blend until smooth. Return to the pot and stir in the coconut milk, vinegar and dill. Let the soup heat through on a low heat before serving.


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