Skip to main content

Featured

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

Homemade Flour Tortillas 3

Homemade tortillas are so much more delicious than the store-bought ones. I don't know why I don't make them more often - they're not really that hard. The worst part is the rolling but if you're only making one batch, it's not so bad. You could certainly just take some additional time and make a whole bunch to keep in the freezer.






Homemade Flour Tortillas 3
Original recipe from The Klutzy Cook
Makes 10 tortillas

Ingredients
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 3 tablespoons oil (I used avocado)
  • 1 cup of warm water
Directions
  1. Combine flour, salt and oil in a bowl with your fingertips.
  2. Slowly stir the water into the flour mixture with your hands.
  3. Continue adding the water until a ball forms and the dough is no longer sticky. You want to make sure it isn't dry enough to crack either. You really want it to be smooth. 
  4. Knead the dough for a few minutes using some flour to dust your surface if needed.
  5. Divide the dough into 10 balls (you could make them bigger or smaller if you wish).
  6. Cover (so they don't dry out) and allow the dough to rest for 15-60 minutes while you do other things. 
  7. Roll each ball into a disk as flat and large as you want your tortillas to be. Keep the rest of them covered so the balls don't dry out while they're waiting for their turn.
  8. Heat a non-stick pan (I used my crepe pans) over medium low heat.
  9. Place the rolled tortilla into the heated pan and keep your eyes on it. Once you see it start to bubble on top it's time to flip. The bottom should be golden. Cook the other side for a minute or two until it turns golden and then transfer to a plate. Repeat for the rest of the tortillas.
  10. Store these in an airtight container until you're ready to use them (for up to 3 days), or freeze them for later use.


Comments

Popular Posts