The Secrets to Delicious Pound Cake 

It starts with a little shakin' 

But first, here's the recipe

– ½ cup cocoa powder – ½ teaspoon baking powder – 3 cups sugar – 1 ½ cups butter softened, unsalted, 3 sticks – 5 eggs – 1 cup milk – 1 teaspoon vanilla extract

1. Sift the dry ingredients, shake, shake, shake until you get a fine powder in the bowl

2. Alternate adding dry and wet ingredients into a mixing bowl and combine gently, don't overdo it with the mixing

Why alternate adding dry and wet ingredients? "We do this so everything will be evenly dispersed and the pound cake will have a consistent, tender texture." Melinda  Crinkled Cookbook 

3. Grease and flour a 10" tube pan, then pour in the pound cake batter - a Bundt pan works well too

4. Bake at 325° F for 90 minutes, and cracks like this are 100% normal, in fact they are a great sign the cake is done

5. Cool in the pan for 10 minutes, then place on a cooling rack - it's cute how it looks like a giant donut at this stage

6. A dusting of powdered sugar is all you need on top Chocolate frosting is good, but the cake doesn't really need any frosting

SLICE INTO LARGE WEDGES AND SERVE ENJOY YOUR DELICIOUS, POUND CAKE!