Reviewed: Oct. 18, 2008

Deserves more than 5 stars! The only change I made was I used a bundt pan. The first time it was almost overflowing. The second time I left out a small amount of batter and put it in mini muffin tins. Made a perfect cake and about a dozen small ones for my kids to snack on.

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bkwilson5

Cooking Level: Intermediate

Home Town: Gatesville, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Oct. 4, 2008

It tasted great ! the top was a bit crunchy though.

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rosi

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2008

This cake was perfect. There is no need to change one thing. I followed the recipe exactly and it was great. It is a very moist cake. I made a lemon glaze to go over the top.

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Barb P.

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Reviewed: Aug. 4, 2008

I was browsing around for pound cake recipes and found this one. Easy to make and not a lot of ingredients to keep up with. Sprinkled some powdered sugar on it and took it into work. They really liked it. I took some to my sister, between that and work, the whole cake was gone. I'm making another one that I plan to put an orange glaze on it. The recipe is very versatile & you can substitute various flavorings in it and it still turn out good.

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NICHOLLSVI

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Reviewed: Jul. 17, 2008

I made this cake over the weekend to take to work, and everyone loved it. The cake was really moist. I will make this again. Thanks for the recipe. Chef Perisee

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Chef Perisee

Cooking Level: Expert

Home Town: Rincon, Georgia, USA

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Reviewed: Jul. 7, 2008

Made this the first time following the recipe except added rum instead of lemon. It was very good. Used this the second time to make petite fours for a shower. Made 1/2 of the recipe and baked in a jelly roll pan, then cut and used rolled foundant from this site. Love this cake.

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Bernadette

Cooking Level: Expert

Living In: Amherstburg, Ontario, Canada

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Reviewed: Jun. 9, 2008

I HAVE TO SAY THAT THIS WAS A WONDERFUL CAKE!!!! I MADE IT FOR MY MOTHER-IN-LAW AND SHE LOVED IT. I ALSO MADE IT FOR MY PASTER OF MY CHURCH AND ONE FOR MY HUSBAND FOR HIS BIRTHDAY AND THEY SAID IT WAS WONDERFUL ALSO. THEY WANT ME TO MAKE THEM ANOTHER ONE VERY SOON. THANKS FOR SUCH A WONDERFUL RECIPE!

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MzGriffin28

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Reviewed: Apr. 18, 2008

Just wonderful. My husband wanted a real pound cake. I promised it would be (by the tone of the reviews). He was so pleased with everything about it. Moist, Dense,creamy and delicious. Will definitely keep this one around. I have made many that really were like a fluffy cake. This is a REAL pound cake. I , too had to cook it alittle longer but no big deal. i also used 2 loaf pans and they worked well. Would love to try some orange extract next time.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2008

Let me tell you i never made a butter cake before,because i don't to much care for the taste of it.Well let me tell you someone ask me to make them a Tea cake some i was just browsing this site and was looking at the different types of tea cake.And really a tea cake is just a butter cake.Anyway this cake is quite delicious if i might say so myself.I did add 1 tsp of vanilla nut extract to this delightful cake.And you really can eat this cake without frosting.And i'm the type who love frosting on any cake.But this cake stand alone without frosting,my kids even it this cake without frosting.Thanks for a deeelicous recipe.God Bless

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Miami Nell

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Key Largo, Florida, USA

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Reviewed: Mar. 10, 2008

This is fantastic! My entire family loves this pound cake.

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tfetner

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Reviewed: Mar. 1, 2008

Cake was delicious! Used dark rum (1/4 c for 14 serving)and almond extract. Also learned that cake serving sizes to pan sizes: 6 servs= 2 6" pans; 14 serv=two 9" pans or one 12" with one 6". I made 3 tier cake two 6", two 9", and two 12" pans. Cake served 130 guests easily.

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grammie cookie

Cooking Level: Expert

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Reviewed: Dec. 7, 2007

This was a great recipe. My hunsband is from the south and after 35 years of marriage he finally raved about my pound cake. I have made many variations and this is the one that finally got a five start rating from him. It was easy to make. It was as he said, just like the ones his ma-dear used to make. Thank you for sharing it with me. I will being making several more for the holidays.

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Charlito

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Detroit, Michigan, USA

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Reviewed: Dec. 5, 2007

Love this cake!!! I make it for every holiday and sometimes for friends. This cake is ALWAYS a big hit. Love it, Love it, Love it!

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Tamara

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 1, 2007

Great recipe, close to Hot Milk Cake texture; heavier though. Cooked in about 40 minutes less the suggested time when using a flat pan (Nordic Ware Marianne pan) vs. a 10-cup tube/bundt pan. Definitely would make again! Oh, used I teaspoon of lemon extract and one teaspoon of almond extract, instead of two tsps of lemon...tasted more almond than lemon. One taster detected all of the flavorings...so the lemon is not lost. :)

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Chef Gela

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Oct. 28, 2007

This didn't work out for me. I will try again only b/c I am not a good baker but normally I can make pound cakes but this recipe did not turn out right. The middle wasn't done after the suggested time so I left it in a little longer. But once done, the taste was awful. It could have been me, so I will give it another chance after I forget how much money I wasted on ingredients.

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PKING9498

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Oct. 27, 2007

I just wish my cake looked as good as the picture but it sure smelled and tasted like a 5 star cake. I forgot to put in the vanilla and lemon extract but I did add mini chocolate chips. I also used half and half instead of the heavy cream. The finished product has a nice crusty outside and inside was moist and so sweet and tasty. I am also making it as a tier cake so the consistency was perfect for that. Thanks Diana.

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BenzGal

Cooking Level: Expert

Home Town: Westbury, New York, USA

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Reviewed: Sep. 25, 2007

I was looking for a heavy cake that I could use for fondant and this one was great! I didn't have any of the problems that some of the other reviews stated. No moisture coming out on top, no sugared egg flavor and no gritty texture. It was moist and dense and very good! I didn't use the lemon, just added another tsp of vanilla. FYI- it doesn't rise very much and it pulls away about 1/2 an inch from the sides. It's a lot of batter so if you cut the recipe in half, it's the perfect size for an 8 in. round. I will definatly use this recipe again

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NADIA C.

Cooking Level: Expert

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Reviewed: Sep. 19, 2007

This recipe was not good at all. The cake turned out tasting like sugared eggs rather than cake. It was also way too dense.

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Brad

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Reviewed: Sep. 17, 2007

This cake was great. I made a ton of mistakes and it still turned out delicious. I didn't have heavy cream so I used 2% milk and extra butter. I also had no lemon extract and just used a extra dollop of vanilla. I only made half the recipes, but forgot to cut down the baking time. Luckily I kept checking back. I will remake this recipe with all the right ingredients. I like that the cake was very moist and not dry.

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leona2025

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Reviewed: Sep. 4, 2007

The flavor reminded me of a great orange pie my grandmother used to make. I know there is no orange in it but perhaps the vanilla/lemon mix gave it a slight orange taste. I found the cake to be very oily and more light and airy then dense. The texture was sort of like corn meal. I will try it one more time but if it comes out the same I won't make it again.

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booninis.com

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Butter Pound Cake

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