Watch me bake this cake on Facebook here: https://fb.watch/lmAxB_bIvB/?mibextid=l2pjGR

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This truly is a taste of my child hood. I started making this cake when I was 10 years old. I can recite the recipe by heart and have on many occasions due to popular request. This cake is butter, moist, has a sugared and chewy crust on it. Let’s not forget to mention the way the top bakes up and melts in your mouth. For maximum enjoyment serve it warm or use it for your strawberry shortcake.

There’s no magic or confusing mixing instructions. Put all ingredients in the bowl of a stand mixer, if you have one. Mix this cake on a medium low setting for fifteen minutes. Don’t short cut this step or your cake won’t turn out.

Preheat your oven to 325 degrees F

Prepare the baking pan. Traditionally, pound cakes are baked in loaf pans. I use a bunt pan because I think they are pretty. You do you.

To make sure the cake turns out perfectly we will first grease the pan with vegetable shortening. To get the perfect crust we dust over the shortening with sugar. To make sure the cake doesn’t stick we look for spots we missed with shortening and then dust with flour.

Turn the pan over and tap lightly one time to remove any flour that didn’t stick.

Once the batter is ready pour it into your prepared pan. Place in center rack of preheated oven and bake one hour.

When your baking time has ended, remove the cake from the oven but leave it in the pan for two minutes. Then turn cake out onto a wire rack to cool. Do not cover the cake until it cools completely to avoid sweating.

Slice and eat! You don’t have to wait for this cake to cool completely before slicing it. My favorite way to enjoy this cake is warm and delicious. But if you’re craving something fruity you can top a slices with sugared strawberries or peaches and finish it off with whipped cream. Don’t hurt yourself. It’s really that good!

Y’all be sweet!