Reviewed: Oct. 21, 2009

This is the best sour cream pound cake I have made to date! Its a keeper.

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WonderWoman

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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Reviewed: Oct. 8, 2009

Made this recipe for the first time last night. I added less sugar, but I did follow the recipe as it was written. It turned out moist and the texture was nice. I used a bundt pan, it came out beautiful. My teenage sons thought the house smelled good during baking. They loved the taste and the moistness of this pound cake. I will make this recipe again and again. Thanks for sharing.

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Meemers

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Reviewed: Sep. 2, 2009

I saw the bad reviews but went ahead and made it. I thought that it was a very good cake. It is best served the day after making and topped with your favorite ice cream for an extra added delight.

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Edith

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Reviewed: Jul. 29, 2009

I am not an experienced baker, but I know good cooking. I tried this recipe and we loved it! I split the batter for 1/2 almond and 1/2 vanilla. I also baked in small pans to freeze, took one out today after 3 days and it's still delicious. The first of many cakes.

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Vern's Proven Recipes

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Reviewed: Jul. 23, 2009

I hardly EVER give less than 5 stars, but just wanted to be fair to others who want a moist pound cake, this recipe didn't do it for me. I am a fairly experienced baker and was not impressed with this recipe....

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momlovestocook

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 22, 2009

I also don't understand what the bad reviewers did wrong, but this was exactly what i wanted. Moist, yes. Delicious, yes. I added a little extra vanilla and sour cream (just a little to taste) and I'm really enjoying it. May i mention this is the first pound cake i've ever made? Though not remotely the first i've ever eaten.

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Imhullu

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Reviewed: Jun. 12, 2009

I made this cake yesterday and took it to my daughters' home, it didn't last 2 hours. It was very moist, I left it in the oven per recipe but next time I will take it out after 1 hr and 10 to 15 minutes maybe bcuz I had to cut some of the outside off cooked a little too long. It had tbe best flavor. I also used the sour cream icing with just a liitle lemon flavor. Enjoyed by all!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: May 26, 2009

This is an excellant recipe. The finished product looks exactly as pictured. The texture is light and compact and the cake burst with flavor of butter and vanilla. It is moist but don't compare it to the pudding/box cake receipes for moistness. Also, traditional pound cakes are dry; this is moist! This is the receipe I will use for pound cakes.

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margaret

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Decatur, Georgia, USA

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Reviewed: May 19, 2009

D'ont understand the bad reviews. This is an excellent moist pound cake and instructions should be followed exactly. Definitely halves very well.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 9, 2009

Even though this had two bad reviews, I decided to give it a try. This is basically the same recipe for sour cream pound cake submitted by Will Barber that has 4 & 1/2 stars and great reviews. All you have to do is cut the recipe in half! Cream the butter and sugar together until light and fluffy, then add the sour cream and eggs. Then add the flour and 1/8 tsp. (or pinch) of baking soda and mix well. Pour it into and 8x4 baking dish and bake at 375 for about an hour. It was moist and delicious. I cut into cubes and put it into chilled glasses topped with the filling for "angel lush", sliced strawberries, bananas and a little more whipped topping. It's even great sliced and toasted all by itself!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Apr. 22, 2009

I definately agree, this recipe was very dissapointing!

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Ruby

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Apr. 12, 2009

I'm sorry guys, but this is just inferior when it comes to moist pound cake! I was so disapointed with this compared to other sour cream recipes I have tried!

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