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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

Cherry Chia Jam

During the summer, I had a bag of cherries that I had to use up before they went bad. I ended up making cherry chia seed jam. Yum Yum.


Cherry Chia Jam

Ingredients
  • 2 cups pitted, fresh, sweet cherries (you could probably use frozen). Berries and peaches (without skin) also work.
  • maple syrup to taste
  • 2 tablespoons water
  • 1/4 teaspoon vanilla
  • 1 tablespoon fresh lime juice (or lemon)
  • 2 tablespoons chia seeds
Directions
  1. Combine cherries, syrup and water in a medium pot. Start with 1 teaspoon of syrup and taste it. Add more later if needed. You could also try honey for a different flavour.
  2. Simmer over medium heat until the cherries start to break down and the juices thicken a bit. Press some of the cherries with a fork. Don't let it get too thick as the chia will need some juice to soak up.
  3. Stir in vanilla, lime juice and chia seeds.
  4. Allow to cool before storing in a glass jar in the fridge. You'll want to wait several hours before serving so the seeds can work their magic.
  5. This jam should be good for a week in the fridge.

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