Oh, the places she’ll go: Pound Cake

You’re off to Great Places

Today is your day

The Mountain is waiting

So…get on your way!”

Dr. Suess, Oh, the Places You’ll Go

She talked in sentences at eleven months and ran before she walked. Born with a beautiful smile, a curly head of hair, and a tender heart, my granddaughter Lauren lights up a room with grace and kindness, can do a mean dance to Michael Jackson’s “Beat It”, and climbs a sheer rock wall like a gecko.

Last Saturday I was part of the proud crowd of parents, grandparents, and friends who watched and waited for their special one to walk across the stage and receive their diploma. I’ve been sitting in early summer commencement audiences for ten years now and we’re getting down to the last few graduates. 

Unlike previous years, the scholarly types in charge didn’t scold and warn the collective group about preemptive celebration, so the procedure stretched a bit as each robed walker received a well-deserved round of hoots and hollers. Bridg brought out the caramel M&Ms when our peanut gallery got boisterous and somehow our family row stayed awake and alert until it was our girl’s turn. 

Sixteen or so years later

Katie, Lauren, Leah

 Bridget, Lauren, Katie, Caleb, Ronnie

Lauren received a Batchelor of Arts degree, majoring in Spanish and ESL, and will start working full-time at Thrive, a local non-profit that assists at-risk youth and immigrant families. Her family is so proud of her, enjoys her sweet nature, and is confident that she will turn her world into an even better place.

Graduation Pound Cake

  • 3 sticks butter, room temperature
  • 3 cups sugar
  • 6 room temperature eggs
  • one 8 oz. block cream cheese, room temperature
  • 1 tsp vanilla
  • 3 cups flour
Bring all ingredients to room temperature—trust me, it makes a big difference
Preheat oven to 300 degrees. 
With an electric mixer and paddle attachment, beat butter and cream cheese until smooth. 
Add sugar slowly or in several increments; beat on moderate speed until light and fluffy, about 2-3 minutes. 
Add eggs, one at a time, beating well after each addition. Mix in vanilla. 
Combine flour and salt. With mixer on low, add flour/salt mixture in two additions, beating until just combined.
Generously coat one large Bundt pan or two 1 1/2 quart loaf pans with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
Bake until golden and a toothpick inserted in the centers comes out almost clean, for 90 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
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5 Responses to Oh, the places she’ll go: Pound Cake

  1. Jenni says:


  2. Marilyn says:

    she really looks like you!

  3. Bridget says:

    Oops. Accidental post.

  4. Bridget says:

    Lauren is definitely blessed to have a grandma who willingly treks across the country to see her graduate—again. Wouldn’t have been the same without you! Love you mom. ❤️

  5. Nancy Pringle says:

    Remember her cheerfulness from
    day at Olympia’s farmers’ market. Great you were at her graduation.

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