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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

Mashed Potato Pizza Crust / Tacos / Wraps

You guys! I joined a group on Facebook called WSLF. Everyone over there is making pizza crust out of potatoes, so I just had to try it. You won't believe how easy it is.

You boil or steam some peeled potatoes, then, drain and mash them well. Add herbs and spices if you want. No milk or butter. Just potatoes. This is a great gluten free alternative to bread.



You can fold it or roll it up. Great for tacos and wraps!

Mashed Potato Pizza Crust / Tacos / Wraps
Recipe adapted from the WSLF group on Facebook
How much you get depends on how many potatoes you cook.

Ingredients

  • steamed or boiled potatoes
  • herbs and spices of choice
Directions
  1. Steam or boil your potatoes until they are soft. Drain them and mash them very well. You can add some seasonings at this point if you wish.
  2. Preheat your oven to 425F, and line a baking sheet with parchment (so the potatoes don't stick).
  3. Spread your potatoes onto the sheet in any shape you want. I spread mine about 1/8" or so. I didn't measure. The thinner it is, the better the middle will cook.
  4. Bake for about 20 minutes, and then flip your crust. If the middle is cooked enough, this won't be difficult.
  5. Add your toppings, and bake again until the edges are golden and the veggies are cooked the way you like them. You can use any veggies you like. You can also use some tomato sauce or pesto for extra flavour.
  6. This folds well, so you can also use this recipe to make tacos or wraps! I stored the leftover mashed potatoes in the fridge, and used it the next day. You can whip up a batch of mash and use it all week.

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