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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

Slow Cooker Tangy Pulled Pork

I had some pork tenderloin in the freezer that I needed to use up. The first thing that came to mind was pulled pork, of course! This is really easy, delicious and I know my family likes pulled pork, so it was pretty much guaranteed to please them.

I added some water in the middle of cooking because the sauce was getting a bit thick. 1/2 a cup was just enough for 4 hours of cooking. If you cook it any longer you may need to add a bit more liquid to keep it moist. But by 4 hours the meat was perfect and the sauce had thickened. 

Slow Cooker Tangy Pulled Pork
Adapted from tasteofhome
Makes 6-8 servings

  • 2 pork tenderloins (about 1 lb each)
  • 1 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 tablespoon grainy Dijon mustard
  • 1/2 cup water
  • red chili flakes or hot sauce (optional)
  1. Place the pork in the slow cooker.
  2. Mix all the other ingredients together and pour it over the pork. Lift the pork up a bit so the sauce can get under it.
  3. Cook on low for 4 hours. Once cooked, shred the meat with 2 forks and stir it around in the sauce. Serve it on toasted buns if you like.


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