Our long holiday weekend flew by! My most favorite part, had to be the food. Hands down ;) We are now officially obsessed with Spicy Dr. Pepper Shredded Pork. I made it for the 4th, and we have not stopped eating it since. So glad we loved it too, since I made 4.5 lbs of it. It was the smallest cut of shoulder I could find...I swear!!
The other winner of the weekend, was this amazingly easy and moist lemon pound cake. I got the recipe out of an allrecipes magazine that I got at the beginning of summer. I made a few changes to the original. The cake is only 5 ingredients and the glaze only 4. Ready for it? Here it is...
Lemon Pound Cake
1 (18.25 oz) package lemon cake mix
1 (3.4 oz) package instant lemon pudding mix
3/4 c vegetable oil
1 can lemon-lime flavored carbonated beverage
1c Powdered sugar
1t vanilla extract
1t lemon juice
Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan. In a large bowl, combine cake mix and pudding mix, then stir in oil. Beat in the eggs, one at a time, and the stir in the lemon-lime soda. Pour batter into prepared pan. Bake in the oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the glaze, beat the sugar, 1T of milk, vanilla and lemon juice. Add an additional tablespoon of milk to thin as needed. Pour over top of cooled cake.