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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

Pickled Red Onions

These pickled onions are super simple to make and taste so good on burgers, salads and whatever else you can imagine.

Above: Here's what they look like after a few days.

Above: Use a mandolin to make the slicing easier.

Above: Top up with vinegar.

You can use red or sweet onions for this.

Someone told me that if you add beet the colour will be more vibrant. I'll try next time!

Add a clove or two of peeled garlic along with about 10 black peppercorns to the bottom of a glass jar.

Fill the jar with thinly sliced onions.

In a medium pot, bring some vinegar to a boil with pink salt and sugar. For 2 cups of vinegar I used 1/2 teaspoon of each, but you can adjust to your liking.

Once it starts to boil remove from the heat and pour over the onions. If the jar isn't full just top it off with a little more vinegar. The amount of vinegar you need depends on the size of your jar.

Refrigerate for at least a day. Longer is better.

Put them on everything.


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