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Seared Chuck Steak with Sautéed Brussel Sprouts and Easy Roasted Potatoes

This simple, quick, and nutritious meal is perfect for a busy weeknight. The brown-sugar rub with a dash of cayenne pepper gives the steak a nice flavor and a tad bit of heat. Even using an inexpensive chuck steak, the steak was tender and delicious. Flank, skirt, or tri-tip steak can be substituted if you prefer a different cut of meat. Sautéed Brussel Sprouts and Easy Roasted Potatoes are a couple of my go-to side dishes. Potatoes are a no-brainer when having steak, and it’s always good to add something green for a well balanced meal. Not only am I giving you amazing recipes, but I am watching out for your health too. You are welcome!

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Italian Lemon Pound Cake

Italian Lemon Pound Cake is the only lemon cake recipe you will ever need! You are going to love the super moist texture and the rich citrus flavor.

The Italian Lemon Pound Cake is sure to have you hooked after just one bite. It really is that good! Every time I take this cake to a party it is always a huge hit.

Have you ever bit into a lemon dessert and instantly pucker up because the lemon flavor is so overpowering? You don’t need to worry about that with this recipe. It has the perfect balance between sweet and tart, so it is pucker free.

If you have a chance, try making the cake the day before you are going to serve it, because It tastes even better the next day!

Serve this Italian Lemon Pound Cake at a baby or wedding shower or enjoy it while sitting on the back porch on a quiet summer evening.

Who am I kidding, this cake would be amazing no matter where you are or who you serve it to.

With love from my kitchen to yours,


*This post contains affiliate links which means I receive compensation if you purchase something from these links.

Here are some of the items that I recommend for making this cake.

*UPDATE: I added 1 teaspoon of fresh ginger to the cake batter, because I felt like it needed a little bit of kick to the lemon flavor. It’s amazing how much of a difference it makes. Then I omitted the butter from the glaze, because the butter is very temperamental and can curdle. I brush the glaze on the warm cake and once it has cooled down, drizzle the lemon cream cheese frosting over the cake.

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