The Junior League of Little Rock has printed many good cookbooks.  I have them all, but I can’t seem to put my hands on the green one, the Little Rock Cooks cookbook. But I have made the following pound cake so many times I think I’m pretty close to the recipe.

Whip this up one day this week for your family, your office or whomever. You’ll love it! I sometimes make my own whipped cream to serve on top.  It is so good either way.

Pound cakes get their name from the fact that it took a pound of butter, a pound of sugar, a pound of flour and a pound of eggs to make them.  In fact, they weighed FOUR pounds!

But in modern times, we use fewer ingredients, and the yield is much smaller.


Almond Pound Cake


  • 2 sticks butter
  • 2 cups sugar
  • 2 cups sifted flour
  • 5 large eggs
  • 1 Tb vanilla
  • 2 tsp almond extract


  1. Soften butter and then mix until creamy.
  2. Gradually add 2 cups of sugar.
  3. Add 1 egg at a time, mix thoroughly after each egg and alternate with ½ cup of flour at a time.
  4. Add vanilla and almond flavorings.
  5. Spray bundt pan with non-stick spray.
  6. Bake about 1 hour at 325 to 350 degrees.

READ MORE: Bake Your Own Artisan Bread!