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’sIMG_4584 practically at-least one birthday a month so we always look forward to mom’s cakes and un-harmonized singing & lots and lots of talking as if we haven’t seen each other in years. What started out as just a birthday cake also turned into graduation cakes, baby shower cakes, “just-because-we-want-cake” cakes. As we grow up, start to leave the nest and start our own families, one thing still remains pretty consistent….every birthday we call Mom and make sure shes making a cake and gather around candles or make-shift candles and enjoy each others company.

Recipe by Jacqueline Chin (Mom)



  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 and some of the milk, then mix. Continue until all the Presto and milk is completed.
  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*


pound cake


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s