I realize that I use the term “time flies” alot on this site, but I have a very good reason why I do. It’s not just because I’m getting older (although it seems like it sometimes) and it’s not just because I’m post menopausal and I’ve lost my brain somewhere along my journey. No.

IT’S BECAUSE IT’S TRUE!!

Seriously, wasn’t Valentine’s Day just two weeks ago? Now Easter is in a few days? How does it happen so quickly?

Knowing the holiday freak that I am, my mom asked me last weekend if I had anything planned for Easter and I promise you, she may as well have asked me what I was doing for Halloween because I truly thought that Easter was THAT far in the distant future. . . NOT in one week! This is our conversation:

Mama: “Do you have any plans for Easter?”
Me: “Easter? Easter? [confused] Really? When IS Easter?”
Mama: “I think it’s next Sunday, isn’t it?”
Me: “What the HELL?! How did Easter get here so fast?” [thinking, "I probably shouldn't use the word Hell and Easter in the same sentence."]
Mama: “I figured you’d be planning some kind of dinner.” [because normally, I would]
Me: “I must have been asleep for the past three months. So yeah, NOW that I know, I’ll be doing dinner.”
Mama: “Well, I’ll bring a ham.”
Me: “Sweet! The boys will LOVE that!” (They DO love ham!) “I’ll make the rest.”

After my head stopped spinning as I was exiting the TimeTravel machine (because clearly that’s what happened), I started planning said dinner. I can’t wait now. Now that I know it’s here. It just really snuck up on me.

SO, just in case Easter has snuck up on any of you, I thought I’d share an excellent recipe that’s very Springie and Easterie. (Yes, I occasionally make up my own words) It’s my Lemon White Chocolate Pound cake. Make this for your family and friends and I promise you, there won’t be a single piece left. It’s THAT good! Here’s what you need:

LEMON WHITE CHOCOLATE POUND CAKE

1 cup White Chocolate Morsels
2 1/2 cups Self-rising Flour
2 sticks butter (1 cup)
1 1/2 cups sugar
2 tsp vanilla
3 eggs
4 Tbl grated lemon peel (about 3 lemons)
1 1/3 cup buttermilk
1 cup powdered sugar
3 Tbl lemon juice

Preheat oven to 350 degrees. Grease and flour Bundt pan.

Melt white chocolate morsels in microwave-safe bowl for 1 minute; stir. Repeat at 15 second interval, until morsels are melted.

Beat butter, sugar and vanilla in large mixing bowl until smooth and creamy. Mix in eggs, one at a time, beating well after each addition. Mix in grated lemon peel and melted white chocolate morsels. Then mix in flour and buttermilk alternately. Pour into prepared pan. Bake for 50 to 55 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack for 10 minutes.

Combine powdered sugar and lemon juice in small mixing bowl. Poke holes in the cake with wooden pick (I used wooden skewers); pour half of lemon glaze over cake. Let stand for 5 – 10 minutes. Invert onto cake plate. Poke holes in top of cake; pour remaining glaze over cake.

NOTE: I never have buttermilk on hand, but I keep half-and-half for my coffee. So for buttermilk, I mix 1 tablespoon of lemon juice per 1 cup milk. (There’s math involved) Let it stand for 10 minutes and wha-LA! Buttermilk.

I made this yummy cake and took it to the office a few weeks ago and despite all the dieters we have around that office, there wasn’t narry a crumb left. It’s easy and sure to impress. I’m ALL about some easy and impressive.