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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

Sushi Your Way

This here is my first attempt at sushi. It's not difficult to make, but that sushi rice sure is sticky.

You can put anything you want inside, just be sure to slice everything into strips.You can also add slices of egg, tofu or seafood.

When we order sushi, I usually get the one with avocado. My favourite used to be the spicy salmon rolls.

I had about 1 1/2 cups of cooked rice and managed to get 3 rolls out of it.

The only thing missing was the toasted sesame seeds. I'm definitely going to add some of those next time.

I don't bother with wasabi and pickled ginger because we never eat it.

If you're unsure about making your own sushi, watching a few videos on YouTube could be helpful.

Homemade Sushi
Makes 3 rolls 

  • 3 sheets of raw seaweed
  • 1 1/2 cups cooked sushi rice
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • sliced vegetables or filling of choice
  • tamari or soy sauce for dipping
  • wasabi and pickled ginger for garnish if desired
  1. Combine the vinegar with sugar and salt in a small pot over medium heat. You don't need to let this boil, just heat it enough to dissolve the sugar and salt.
  2. Gently stir the vinegar mixture into the cooked rice. You can use a fork for this. Allow to cool.
  3. Place your seaweed sheet on a bamboo mat or a towel lined with plastic wrap. Spread some of the rice over the sheet with your hands.
  4. You have 2 options now. Either add your vegetables to the centre of the rice topped sheet, or flip the sheet over so the rice is on the bottom, and then add your vegetables to the side with the seaweed.
  5. Now, you just roll it up, slice it, and refrigerate until you're ready to eat.


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