The Happy Homemaker
The Tips and Advice You Need
chocolate pund cake

Once you try this delicious chocolate pound cake with its creamy fudge icing cake no other one will do. You’ll love it.

Lena’s Famous Chocolate Pound Cake

Prep Time: 20 minutes

Cook Time: 2 hours, 50 minutes

Total Time: 3 hours, 10 minutes

Yield: 1 Cake

Lena’s Famous Chocolate Pound Cake

Moist chocolate pound cake with a luscious creamy milk chocolate fudge icing


  • 1/2 lb Butter Softened
  • 1/2 cup Crisco
  • 3 cups Sugar
  • 6 Eggs
  • 3 cups All-Purpose Flour
  • 4 Tbsp Cocoa
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Tbsp Vanilla Flavoring
  • 1 cup Milk
  • Icing
  • 3 cups Sugar
  • 2 Tbsp Cocoa
  • 2 cups Evaporated Milk
  • 1 stick Butter
  • 1 tsp Vanilla Flavouring


  1. Pre-heat oven to 325 degrees
  2. In a stand mixer-mix butter and shortening until creamy.
  3. Add sugar and mix until creamy.
  4. Add eggs, 1 at a time, mixing well after each.
  5. Sift flour, cocoa, baking powder and salt,
  6. Mix milk and vanilla and add alternately with dry ingredients-beginning and ending with dry ingredients. Mix well.
  7. Bake in a tube pan 1 hr 10 minutes to 1 hr 20 minutes. (Bake until a toothpick, inserted in the center comes out clean).
  8. Place cake on a cake rack and let cool
  9. Icing
  10. Mix sugar and cocoa
  11. Add milk to sugar/cocoa mixture and mix until well blended.
  12. Cook over medium heat, stirring occasionally, until it forms a ball in cold water (about 1 1/2- 2 hours).
  13. Pour mixture into mixer bowl and let cool.
  14. Add butter and vanilla and beat for a few minutes.
  15. Let set for a while then spread on cooled cake.

blueberry breakfast cake

I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold.

Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast. In other words, I was craving sugar and carbs. The truth is I’ve been craving sugar and carbs and a cake like this for months. But seriously, who doesn’t crave having a good, seasonal, berry cake recipe in their morning-treat repertoire?

Nobody. And I think I’ve found the recipe that fits the bill. On an old photocopied sheet of paper in my mother’s hand writing, I spotted a note: “Baby Boy’s Favorite.” Oh Baby Boy. Baby Boy is my younger brother, my parents’ favorite child, and one of the most satisfying people to cook for. If it was Baby Boy’s favorite cake, it would soon be mine, too. This cake is delectable! I think you’ll like it, too.

Buttermilk Blueberry Breakfast Cake

Rating: 41

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 servings

Calories per serving: 330

Fat per serving: 12g

Buttermilk Blueberry Breakfast Cake


  • ½ cup unsalted butter, room temperature
  • 2 tsp. lemon zest or more — zest from 1 large lemon
  • 7/8 cup* + 1 tablespoon sugar**
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk***


  1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
  3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.


5g protein 53g carbohydrates 1g fiber

* 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top

*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

recipe and image courtesy of

Southern caramel Cake

Southern Caramel Cake is one of those desserts that is so rich and decadent, it’s a cake that surely takes any special occasion to a whole new level and is by far one of my family’s favorite cakes.  This cake takes me back to the days spent at my Grandma’s house.
I use the cake part for almost all of my “white” cake recipes.  It is delicious, moist and very easy.

Classic Southern Caramel Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Classic Southern Caramel Cake


  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups self rising flour
  • 1 cup buttermilk
  • 2 tsp vanilla
  • For The Icing
  • 2 cups sugar
  • 1 cup buttermilk
  • 1/2 cup Crisco
  • 1/2 cup butter
  • 1 tsp baking soda


  1. Preheat oven to 350.
  2. Prepare 3 9-inch cake pans by greasing them and adding optional parchment paper.
  3. Beat butter and 2 tsp vanilla until light and fluffy.
  4. Add 2 cups of sugar and beat for about 5 more minutes.
  5. Add eggs, 1 at a time, and mix well after each.
  6. Add flour and buttermilk, alternately, beginning and ending with flour. Mix well after each.
  7. Divide among the pans and bake for 25-30 minutes, until set and a toothpick inserted in the center comes out clean.
  8. Turn out of pans onto cooling racks and let cool completely.
  9. Prepare the icing while cakes are cooling.
  10. Mix all ingredients in a 3-4 qt cast iron dutch oven.
  11. Cook over med heat, swirling (or stirring) to keep ingredients moving in the pan.
  12. Cook to softball stage (235-245 degrees on a candy thermometer). You can also use cold water method listed below.
  13. Remove from heat and beat with a wooden spoon, until creamy and ready to spread.
  15. Take some caramel and drop it into a bowl or cup of very cold water. Give it a few seconds to cool. Fish around in the cold water and try to retrieve the caramel and make a little ball with it.
  16. If you stick your fingers in and pull out a gooey mess and you can't do anything but smear the caramel, you need to cook it some more.
  17. There is still too much water in the caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you can't get the threads to form a ball, you have more cooking to do.

The cake stand, shown below, make s frosting so much easier.  it turns, and keeps the cake right in front of you.

slice of cake

Never one to be shy about celebrating even the smallest holiday, St. Patrick’s Day is one of those occasions where I feel the festivities are basically an excuse to get blitzed. With that in mind, I wanted to embrace part of that spirit with this ombré cake (recipe here, dyed green) with Bailey’s buttercream frosting and topped with a pot-of-gold-inspired dusting.