Mom’s Homemade-Every-Occasion Pound Cake

One of the main traditions we always had growing up was singing around a homemade birthday cake for E V E R Y O N E’ S birthday. In our endlessly growing family there’s

• Recipe by Jacqueline Chin (Mom)

• Ingredients

• 3 sticks of sweet butter (softened)

• 2 cups of sugar

• 3 cups of Presto Self Rising Cake Flour

• 1 cup of milk

• 6 eggs

• 1 tsp vanilla extract

Directions

1. Allow butter to sit out until soft in a large bowl. (Save butter wrappers for later)

2. Preheat oven to 345 degrees.

3. Once butter has softened, add 2 cups of sugar and mix with a hand blender.

4. Add 1 cup of Presto Self Rising Cake Flour

5. Add eggs one at a time and then mix.

6. Add vanilla extract and mix one last time.

7. Grease the pan with the butter wrappers and add a little bit of Presto to coat the pan.

8. Add the batter and hit the pan on the counter to let the air bubbles out.

9. Bake for 45 minutes at 345 degrees

10. Once cake is finished, stick a knife in the center to make sure no batter comes off on knife.

*Do not open the oven while cake is baking*

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