When planning an Easter brunch you simply can't go wrong with a classic recipe like pound cake. This versatile dessert is the perfect recipe in that you can pair it with just about anything. We infused our classic pound cake with a touch of almond extract, topped it with homemade whipped cream and some chocolate shavings for the perfect brunch dessert! Oh, and we made our pound cake in the perfect individual portions, too!
- 4 c. Flour
- 3.5 c. Sugar
- 4 Sticks Softened Butter
- 6 Eggs
- 3/4 c. Milk (the higher the fat the tastier)
- 3 tsp. Almond Extract
- 1 pt. Heavy Whipping Cream
Set your oven to 350 degrees then, in a medium sized mixing bowl, cream the butter and 3 cups of sugar together until smooth.
Add in each egg one at a time until well blended.
Slowly add all of the flour to the mixture, continuously stirring the batter.
Add in the milk and stir until well combined.
Add 2 tsp. of almond extract and mix well.
Scoop the batter into each individual portion of the Cake Pan, making sure that the pan is well greased beforehand. We used a bit of butter and flour to ensure our cakes would easily release from the pan.
Bake for 15-18 minutes at 350 degrees or until a tooth pick inserted in the middle of the cake comes out clean. Cool your mini cakes on a wire rack.
While you are waiting for your cakes to cool, make a batch of fresh whipped cream by beating heavy whipping cream, half a cup of sugar and 1 tsp almond extract on high until fluffy and smooth. Do not over beat or you will end up with homemade butter!
Grate up a Rabbits Chocolate Candy for an extra sweet Easter touch on top.
Add a dollop of whipped cream and some grated chocolate to your individual sized cakes. Sprinkle on a few fresh berries as well if you like!
Serve up your miniature cake on a Vintage Easter Dinner Paper Plate with a coordinating Vintage Easter Dinner Napkins at your Farmhouse Easter Brunch and enjoy! See how we made our own DIY Mason Jar Place Card Holders and Easter Centerpieces for even more inspiration.