Easter Dessert: Seriously Simple Pound Cake


While at my conference last week in Denver, I had a conversation with a cookbook publisher to kick around some cookbook ideas. He asked me,  ‘What is it that I am specifically passionate about?” Obviously, I am passionate about this blog, or I wouldn’t be doing it. One of my other clients said, “I light up when I talk about the blog”. So, I started thinking… what is it that I love that I would want to do a cookbook on? I love simple, fresh food. I love sweet treats that are easy to prepare, but still taste awesome. I love easy meals that even my kids will eat without complaining. I love when I can cut corners to make a recipe a bit “lighter,” but without sacrificing flavor. I am not sure where this gets me when thinking of a cookbook title, but I hope it will come to me soon. Actually, I am tossing around a few ideas, but I need your help. If you have any thoughts on why you like my blog, or the recipes on my blog, please email me and let me know. 


Here’s an offering of a simple Easter or spring dessert-Simple Classic Pound Cake. I am passionate about it! Hope you like it on Easter weekend or anytime during the year.


Simple Classic Pound Cake

Cook Time:

1 hour, 30 minutes

Prep Times:

15 minutes


1 (10-inch) cake


4 cups all-purpose flour
3 cups sugar
1 pound butter, softened
3/4 cup milk
6 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract


1. Beat butter at medium speed with an electric mixer 2 minutes or until creamy, Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition.

2. Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla and almond extract. Pour batter into a greased and floured 10-inch tube pan.

2. Bake at 325° for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.

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