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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

Juice - Kale, Celery, Beet, Lemon, Pomegranate & Herbs

This was surprisingly tasty. It’s got green stuff in it, but the beet and pomegranate turn the juice VERY red.

Juice - Kale, Celery, Beet, Lemon, Pomegranate & Herbs
Makes 3-4 cups

  • 1 large beet, peeled
  • 1 large lemon, peeled
  • 6 ribs of celery
  • 1/2 bunch of parsley
  • Handful of cilantro
  • 6 stems of kale
  • 1 large pomegranate, peeled
  1. Cut the ingredients to your desired size based on your juicer.
  2. For the pomegranate, I just peeled off the skin and then broke it into pieces that fit into my juicer.
  3. You can adjust the cilantro to your liking or just leave it out.  I also peeled my lemon but you don’t have to.
  4. Juice all ingredients and store in an airtight glass jar if you’re not going to consume it all at once.  It should be good for 72 hours if using a slow juicer, and best if you can fill the jar right to the top before closing.
  5. I use a Hurom juicer and got between 3-4 cups of juice.


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