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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

Juicy Beef Burgers

It's barbecue season!

Instead of buying frozen burgers, why not make your own large batch and freeze them?

I used half lean ground beef and half regular ground beef - this keeps the burgers from drying out as they cook. Your burgers will shrink slightly so I recommend making them 1/2" bigger than your bun.

Grilling time will depend on the thickness of your burgers and of course your desired doneness. I get 20 burgers out of this recipe but you can make your burgers bigger or smaller if you wish. Mine are usually about 1/2 - 2/3" thick and we cook them from frozen for about 8-10 minutes per side. 

You can add other things into the mix such as grated cheese or crumbled bacon.

If you don't have Maggi liquid seasoning you may want to add a bit more salt.

Above & Below: I recently invested in a burger press, but this is how I make them without one. This 2 cup storage container makes them the perfect size. They look big but once they shrink on the grill they are the perfect size for my buns. 

Juicy Beef Burgers
Makes 20 Burgers

  • 4 lbs lean ground beef
  • 4 lbs regular ground beef
  • 2 medium unions, finely diced or grated 
  • 1 cup diced cremini or button mushrooms
  • 2 large eggs (or 3 smaller ones)
  • 1/2 cup plain bread crumbs
  • 2 tablespoons Maggi liquid seasoning
  • 1 teaspoon black pepper
  • 1 tablespoon salt (or to taste)
  1. Mix all ingredients in a large bowl until well combined.
  2. Divide into 20 portions.
  3. Roll into balls and then flatten with a burger press or your hands.
  4. Freeze individually on sheet pans and then transfer them all to a container or freezer bag.
  5. No need to thaw before grilling.
  6. Serve on buns with toppings of choice.


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