This pound cake was the first cake I learn to make at ten-years-old. My sister Paula makes it all the time because she has a family.
Melt-in-Your-Mouth Pound Cake
My mama taught me how to make this delicious pound cake when I was 10 years old. It is so moist it melts in your mouth.
When my mama was growing up, cookbooks were not as plentiful as they are today, and of course there was no such thing as the internet or computers.
In order to get new recipes, I remember that my mama, her sisters, and all of their girlfriends used to have recipe-swapping parties. Family members and friends brought their best dishes for lunch along with pads and pencils, ready to copy recipes. Mama also had an old typewriter, and sometimes she would type up some of her recipes to share.
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Most of her saved recipes were copied in pencil from other friends and family. She tended to stick the handwritten recipes in books for safekeeping, but after some years they would be forgotten. I have found some of her faded recipes, which are now difficult to read. My magnifying glass comes in handy.
- 4 sticks butter, softened to room temperature
- 6 eggs
- 1 box powdered sugar
- 2 cups self-rising flour
- 1 teaspoon vanilla flavoring
- 1 cup pecans, chopped (optional)
- 1 cup whole blueberies (optional)
- In a bowl, combine powdered sugar and flour. Mix well. In a separate bowl, cream the butter. Slowly add the dry ingredients to the butter as you cream it together.
- Add one egg at a time, and mix well after each egg is added.
- Add vanilla.
- Grease and flour a pound cake pan, bundt pan, or loaf pan.
- Bake for 1 hour at 350 degrees F or according to your oven. Be careful not to over-bake; you don't want your pound cake to be dry.
© 2022 Barbara Purvis Hunter