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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


Hummus is one of the things I've been eating a lot for the past few weeks, but the store-bought ones always taste better than the ones I have made. It'll add some protein to your meal without having to cook anything. If you're too lazy to cook beans, just put hummus on everything instead.

Try not to buy one that has canola oil in it. Don't be fooled - canola is NOT a healthy oil. I stopped using canola oil and margarine a long time ago.

Here are some pictures of ways I use hummus, for your viewing pleasure.

It's great on avocado toast.

Dress up some rice cakes. This is a beet hummus.

Here are some hummus recipes that look delicious. Maybe I'll give them a try one day.


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