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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

Black Bean and Mashed Potato Burgers

These are yummy! I had leftover potatoes and black beans, put them together and ended up with these burgers. I'll add corn and Tex Mex seasoning to change it up next time. 

Black Bean and Mashed Potato Burgers
Makes 3 patties

  • 1 1/2 cups leftover mashed potatoes (only potatoes - no milk or butter)
  • 1/2 cup shredded and squeezed zucchini
  • 1/2 cup shredded or diced onion
  • 1 cup cooked black beans 
  • 1/2 teaspoon each onion and garlic powder 
  • 1/2 teaspoon paprika
  • salt and pepper
  • 3 tablespoons nutritional yeast
  • 1/4 cup bread crumbs (I used gluten free)
  • avocado oil for cooking
  1. Sauté the onion and zucchini in just a little oil (I used avocado), until golden. Allow to cool.
  2. Mash everything together well (just use your hands) and form into patties. 
  3. Fry in a touch of avocado oil, over medium low heat until golden on both sides.
  4. Serve as a burger or with salad.


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