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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

Cilantro Lime Rice

Rice is not one of my favourite things in the world, however, this rice is delicious! I think the lime juice gives it a really refreshing flavour. 

You can cook your rice according to package directions and then add the teaspoon of oil, cilantro and lime, or, you can follow my recipe below. I imagine you could really use any rice or grain you want for this recipe. 



Cilantro Lime Rice
Inspired by Skinnytaste
Makes 4 servings

Ingredients
  • 1 cup long grain white rice
  • water
  • 1 teaspoon pink salt
  • 2 teaspoons avocado oil
  • ¼ cup chopped fresh cilantro
  • ½ a lime, juiced
Directions
  1. If your rice is already cooked, simply toss it with 1 teaspoon of oil, cilantro and lime juice. You can serve this hot or cold.
  2. To make the rice, first rinse it until the water runs clear.
  3. Place the rice in a medium size pot with about 3 times the amount of water and the salt.
  4. Boil this on medium heat for about 10-20 minutes, or until the rice is cooked but still has a bite to it. It will depend on your rice. Some brands cook faster than others. Just bite a grain and see if you get a bit of a snap, but not too much.
  5. Drain and rinse the rice thoroughly in cold water.
  6. Add the rice back to the pot and cook it with the lid on for another 10-20 minutes until it's cooked through. The bite should be gone at this point, but the rice shouldn't be mushy.
  7. Fluff the rice with a fork. Add the other teaspoon of oil, cilantro and lime juice over the rice, and use a fork to mix. Fluff only, no spoons allowed.
  8. Done.

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