There are two things that are extremely therapeutic for me – baking and purging. I get such a sense of accomplishment with both activities. I will often bake with no intent of actually eating it and I’ll also often purge my closet, cabinets and knick knacks until I’m left with the bare minimum. Lucky for me, my Sunday consisted of both hobbies while I celebrated National Pound Cake Day and organized for the upcoming yard sale.

Speaking of which – shameless plug for the yard sale. Come to the Mims House this upcoming Saturday, March 9th starting at 7am and buy all of our stuff. Now, back to the task at hand.

Priscilla and Sun Drop are basically synonyms. When you’re born in Caldwell County, they practically put the citrus soda in your baby bottle and you become an addict for life. There’s no doubt that the beverage is my Achilles heel and no matter how hard I try to cut it out or cut it back, I fail.

It’s only fitting that when sharing a delicious recipe in honor of National Pound Cake Day, I would pick one that incorporates Sun Drop. This cake took all of 5 minutes to prepare, 40 minutes to bake and after one hour of secretly tossing Coven’s random toys into the yard sale pile, I was happily shoving piece after piece down my pie hole. It’s moist and lemon-flavored with a touch of pow wow wow that only comes from heaven’s nectar – Sun Drop.

Ingredients

Cake:
1 box Yellow Cake Mix
3 Eggs
3/4 cup Oil
10 oz Sun Drop

Glaze:
3 oz Sun Drop
1 tsp Vanilla Extract
1 cup Powdered Sugar

Directions

1. Preheat oven to 350 F
2. Mix up cake mix with eggs and oil.
3. Add in Sun Drop
4. Spray pan and pour in cake mix.Bak
5. Bake 40 – 45 minutes  (depends on your pan)
6. Beat glaze ingredients together and pour over cake
7. Serve and Enjoy!