Here’s where the butter wrappers come in handy. I always use them to butter my cake pans. Get in every crevice of the pan you’re using – I’m using a bundt pan. Put a little bit of all purpose flour in your bundt pan, turn it around to coat the whole pan. Tap out the excess over your sink. Now that the pan is evenly coated, you’ll have no problem getting the cake out, it’ll literally just fall out in one piece. Spoon the batter all over the pan. Spread it out evenly. Tap the pan on your counter a few times to get rid of any air bubbles. Bake this cake in the center of a heated 325 degree Fahrenheit or 163 degree celsius oven. It’ll take about 1 hour and 10 minutes. Some ovens run very hot, so I suggest you check the cake after 1 hour and cook for a few more minutes if you need to. The cake is ready when you insert a toothpick and it comes out clean or with a few crumbs. As long as there is no wet batter on it, it’s cooked through. The edges of the cake will come away from the side of the pan, that’s another sign that the cake is cooked. The cracking on top is normal with pound cakes.