Skip to main content


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

Potato Salad

I don't know about you, but I could eat potatoes every day!

Potato Salad
Makes 6-8 servings 

  • 6 large yellow potatoes, peeled, cubed and boiled or steamed
  • 1/3 cup frozen peas, thawed
  • 1/3 cup mayo of choice (I used avocado - you can also use vegan or regular)
  • 1  tablespoon grainy mustard (not spicy)
  • 1/4 cup minced pickles (I use Iranian ones)
  • 1/4 cup pickle juice
  • 1/2 teaspoon each salt, pepper, onion powder and garlic powder
  • 1 tablespoon dried dill (use more if fresh)
  1. Mix all ingredients except potatoes and peas. 
  2. Stir dressing into the potatoes and peas. Add a little more mayo if you need to.
  3. Refrigerate until ready to eat. 
  4. You can make this recipe with either warm or room temp potatoes. If you make it with warm potatoes they will mash a little and you'll have a different texture. You may also need to increase the mayo as the warm potatoes will absorb the dressing a lot more. 


Popular Posts