Easy Peasy Perfect Pound Cake


I know I have a few other Pound Cake recipes on this blog and I actually wasn’t going to post this one. But then it came out of the pan so perfect I HAD to share it! Oh, and there’s a fun ingredient in the glaze 😉 Also, this isn’t a true pound cake. Pound cake usually has a pound of every ingredient, but this one is about half. I am not feeding an army so this one is perfect. It will last about 2 days in my house.

So, here we go! Let’s make a half pound cake 🙂

What you will need:

Loaf pan, greased

1 cup unsalted butter at room temp
1 1/2 cups granulated sugar
3 large eggs
2 cups all-purpose flour
3/4 cup milk
2 teaspoons vanilla extract

For the glaze:

1/2 cup powdered sugar
1 tablespoon Lemon LaCroix (you can also use lemon juice)

Preheat oven to 300 degrees fahrenheit. Beat butter until smooth and creamy. Beat in sugar until smooth and light in color. Add in eggs, one at a time, beating well after each addition. Alternate beating in the flour and milk until combined. Beat in vanilla.

Pour batter into prepared pan and bake for 1 hour and 20 minutes. Allow to cool a few minutes before inverting.


To make the glaze stir together the ingredients and pour over the warm cake. Cool completely before cutting and serving. Enjoy!

Store covered at room temp.


Gingerbread Muffins

Don’t worry! It’s not Christmas just yet. These muffins are PERFECT for fall! I found the recipe in a book I got from Crate & Barrel called 500 Cupcakes. I looked at the ingredients and was intrigued! AND I had everything on hand, no grocery shopping needed 🙂 Make these muffins for  a great afternoon treat, after school snack or just because!

What you will need:

7 cupcake liners

1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 cup packed light brown sugar
1 egg
1/4 cup honey
1/4 cup unsalted butter, melted
Just under 1/2 cup milk

For the drizzle:

1/2 cup powdered sugar
2 tablespoons lemon juice

Note: This is half the recipe. Feel free to double it!

Preheat oven to 350 degrees fahrenheit. Whisk together flour, baking powder, ginger, cinnamon and brown sugar. Add all the other ingredients and stir until combined. Pour batter into liners 2/3 of the way. Bake for 18-20 minutes. Let cool on a wire rack.

For the drizzle, stir together ingredients. Drizzle over muffins with a spoon. Enjoy!

Store at room temp in air tight container.

Crazy for Coconut Cake

Coconut. The flavor of summer.  And I feel it’s one of those flavors where you either love it or hate it. Some people won’t go near it, and there’s those like me, who can eat coconut cream pie while drinking piña coladas all day long 🙂 And now, we can eat coconut cake, too! So good, I literally wanted to go for a swim in the batter. Yum! So, if you are a lover of coconut like me, start your ovens…

What you will need:

Bundt pan greased and floured

3 1/4 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temp
2 cups granulated sugar
2 teaspoons vanilla extract
6 large eggs
1 (13 oz) can coconut milk
2 cups sweetened shredded coconut

For the glaze:

1 cup powdered sugar
1-2 tablespoons milk
1/2 cup toasted shredded coconut

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, cornstarch, baking powder and salt. Set aside. In another large bowl, or bowl of your electric mixer, beat butter and sugar until creamy. Add vanilla and eggs, one at a time, beating well after each addition. Beat in coconut milk and flour just until incorporated. Stir in coconut.

Pour into prepared bundt pan. Bake for 50-60 minutes, until a toothpick comes out clean. Let cool on wire rack for 30 minutes before inverting.

Here’s my cake right after I flipped it! I was so happy it didn’t stick to the pan!

To make the glaze, stir together powdered sugar and milk until you reach the consistency you want. You may need to add more powdered sugar or milk. Drizzle over the cooled cake and immediately sprinkle the toasted coconut on top. Slice and enjoy!

If you follow me on Instagram, you may have seen that I made a tasting cake with this batter. I just poured a little batter in the second to smallest size pan that I got from my mom. I always want to taste the cake but don’t want to cut into it, especially if I’m bringing it somewhere, just to make sure it tastes good. So, now I have a solution! If you like to bake and bring cakes to gatherings, I highly recommend buying a really small cake pan, like a 4 inch so you can taste it. I felt so professional! It was great.

Here it is! It’s made from a 5 1/2 inch cake pan. Still too big for a tasting but, I ate it all 🙂

Look at this beauty!

Iced Lemon Pound Cake

Yum. Lemons. I love you. I Needed this cake in my life right now. It’s sweet, can be eaten for breakfast, and is just so (for lack of a better word) delicious! Easy to make and eat, this pound cake is the perfect treat! I have nothing else to say so…. let’s bake!

What you will need:

9 x 5 inch loaf pan, greased
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs at room temperature
1 cup granulated sugar
2 tablespoons unsalted butter at room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
Juice from one lemon
1/2 cup vegetable oil
Zest of one lemon

For the glaze:

1 cup powdered sugar
1 1/2 tablespoons milk
1/2 teaspoon lemon extract

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a medium bowl, beat together eggs, sugar, butter, both extracts, and lemon juice until well blended. Pour into the dry ingredients and blend until smooth. Add oil and lemon zest and mix until combined.

Pour batter into prepared loaf pan and bake for 45-50 minutes. Allow to cool on wire rack before inverting to cool completely.

To make the glaze:

In a bowl, whisk all ingredients until smooth. Pour over cooled cake. Slice and enjoy!


Pumpkin Pound Cake with Maple Glaze

This pumpkin cake is very similar to the one I posted 2 weeks ago, but this is a pound cake. For those who don’t know, pound cakes are very dense and rich because there is a pound of each 4 main ingredients; flour, sugar, eggs and butter. Also, I used a maple glaze instead of the cinnamon cream cheese frosting. That would be way too rich on a pound cake. But the glaze takes this cake over the top! Seriously, Starbucks worthy. I don’t know what it is about Starbucks’ baked goods, but oh my gosh, they are delicious! So fresh and I think better than any other bakery. They have THE best blueberry muffins I’ve ever had, hands down. I need to get that recipe. But anyway, back to fall. Let’s go make a pumpkin pound cake!

Side thought- I have a thing for Bundt cakes, too. Again, not sure what it is. The shape maybe? And they feed a lot of people so they’re perfect for a party or special gathering.

What you will need:

Bundt cake pan that is greased and floured

For the cake:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
1 cup packed light brown sugar
5 large eggs
1 can (15 ounces) pureed pumpkin
1 1/2 teaspoon vanilla extract

For the glaze:

4 tablespoons unsalted butter
3 tablespoons maple syrup
3 tablespoons heavy whipping cream (or milk since that’s all I had)
3/4 cup powdered sugar

To make cake:

Preheat oven to 325 degrees fahrenheit. In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.

In another large bowl (or bowl of your electric mixer), beat butter and both sugars until soft and creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.

Slowly add in the dry ingredients, beating until well incorporated. The batter will be thick. Spoon into prepared Bundt pan and bake for 55-60 minutes. Cool for at least 15 minutes before inverting onto serving plate. Let cool completely before glazing.

Here’s the cake naked!

To make the glaze:

In a small saucepan, combine butter, maple syrup and cream or milk. Bring to a boil. Continue to boil for 1 minute. Remove from heat and sift in the powdered sugar. Whisk until smooth and let cool for 15-20 minutes until slightly thickened. Drizzle over the cooled cake.

Slice and enjoy! So gorgeous 🙂


The Perfect Cutout Sugar Cookie Recipe


Oh, the dreaded cutout cookie. I love sugar cookies but used to hate making them. To be honest, I was afraid of the dough! It’s sticky, makes a mess, and takes forever. However, I found THE best recipe and I’ve used it many times so I know it will work for you, too. There are a lot of steps and it does take a while from mixing dough to eating an actual cookie but it is so worth it! Just be patient, take your time and you will master the cutout 🙂 I frost my sugar cookies with a powdered sugar glaze that hardens. I included that recipe in this post. Here we go…

What you will need:

One or two cookie sheets lined with parchment paper
Cookie cutters, any shape
Rolling pin
An extra sheet of parchment paper and wax paper

For the sugar cookies:

3 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract

For the glaze:

2 cups sifted powdered sugar
4 teaspoons light corn syrup
6 +/- teaspoons milk (depending on how thick/thin you want the glaze)
Food coloring (optional)

To make the dough: 

(Tip: This dough needs to be refrigerated a couple hours before rolling and baking. I make mine the day before and then let it sit on the counter about 10-15 minutes to soften it up before rolling.)

In a large bowl, sift together flour, salt, and baking soda. Set aside. In another large bowl (or bowl of your electric mixer), beat the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until combined. Add the flour mixture until you have a nice, smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least one to two hours, or overnight.

To roll, cut, and bake the dough:

Preheat oven to 350 degrees fahrenheit.

Remove one half of the chilled dough from the refrigerator and take off plastic wrap. Place on a large piece of lightly floured parchment paper (this eliminates any dough sticking to your counter). Lightly flour the top of the dough and place a sheet of wax paper on top (this eliminates any dough sticking to your rolling pin). With your rolling pin, roll out the dough to about 1/4 inch thick. Then, with the cookie cutter, cut out desired shapes and transfer cookies to the baking sheet. (Note: if you are not frosting your cookies, now is when you can sprinkle them with sparkling sugar.) Place the baking sheet in the refrigerator for about 10-15 minutes to chill the cookies (this helps the cookies hold their shape while baking). Gather remaining dough, roll out and cut out more cookies until you have no more dough.


Bake cookies for about 8-10 minutes or until the edges are starting to brown. Remove from oven and let cookies cool on baking sheet about 1-2 minutes before transferring to a wire rack to finish cooling.

To make the glaze:

In a medium sized bowl, stir together the powdered sugar, corn syrup and 6 teaspoons of milk. Next, add food coloring (if using). If needed, add more milk, teaspoon by teaspoon to get desired consistency. Frost completely cooled cookies. Tip: I pour my glaze in a shallow bowl (like a pie pan) which makes it easier to dip the cookies and get an even layer of glaze on top. Let the glaze harden, about an hour, before storing in an airtight container. Enjoy!


Vanilla Cake with Brown Butter Glaze Recipe


I seem to always crave cake. It doesn’t matter if it’s morning, noon or night, I want cake. When I found this recipe, I was super excited because it is not your typical birthday cake, cake. The single layer makes it look so elegant, and the glaze… oh my! Absolutely delicious. This is a basic vanilla cake recipe, and to make it my own, I put a few drops of green food coloring to make it extra pretty. Perfect for you Easter dinner table centerpiece! So let’s get to baking…

What you will need:

One 8 in. round cake pan

For the cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
1 cup granulated sugar
2 large eggs at room temperature
1/2 teaspoon vanilla extract
1/2 cup milk (whole milk would be best but 1% or 2% will work fine)
Food coloring (optional)

For the glaze:
1/4 cup unsalted butter
1 1/4 cup sifted powdered sugar
2 tablespoons milk
1 teaspoon lemon juice
Zest of 1 lemon (optional for extra lemon flavor)

Preheat your oven to 400 degrees fahrenheit. Butter or spray an 8 in. round cake pan and dust with flour. Set aside.

To make the cake:

In a large bowl (or bowl of your electric mixer), stir together the flour, baking powder, and salt. Slowly add the butter, 1 tablespoon at a time, until the mixture resembles coarse sand. Beat in the sugar, also very slowly, until the mixture resembles fine damp sand. Beat in the eggs, one at a time. Add the vanilla, milk and food coloring (if using) and beat until just blended. Do not overbeat.

Pour batter into the prepared cake pan and bake for 30-35 minutes. Let cool for 10 minutes on a wire rack. Then, invert cake to cool completely while you make the glaze.

To make the glaze: 

Melt the butter in a saucepan over medium heat until golden brown, about 7-10 minutes. In a separate bowl, whisk the sugar, milk, lemon juice and zest together. Add the melted butter in a stream while whisking until smooth. Let the glaze cool a minute or two to thicken before pouring over the cooled cake.

Pour the glaze carefully over the center of the cake. Let sit for at least 20 minutes before cutting and serving. Enjoy!