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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

Rachael Ray's Double Baked Crazy-Crisp Oven Fries

Mine weren't too crispy but they still tasted good. I probably just didn't bake them long enough. 

I used granulated garlic and paprika as my seasonings.

Rachael Ray's Double Baked Crazy-Crisp Oven Fries 
Original Recipe from Rachael Ray.
Makes 6 servings

  • 6 medium starchy potatoes, peeled
  • Olive oil
  • Salt
  • Pepper
  • Herbs and spices of your choice
  1. Preheat oven to 400F.
  2. Arrange wire racks over two baking sheets.
  3. Cut the potatoes into 1/4" thick fries. According to Rachael, the thinner they are the crispier they'll be.
  4. In a large bowl, drizzle the fries with a bit of olive oil and give them a toss. Season with salt and pepper, then spread the fries in a single layer on the prepared baking sheets (racks).
  5. Bake for 30 minutes. Remove the fries and increase the oven to 425F. Transfer the fries to a bowl and toss with spices of choice then place back on the racks and bake for another 15-20 minutes or until crispy and brown.


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