Reviewed: Apr. 21, 2012

This was mt first attempt at making a Pound Cake and it came our so good. I was so impressed by this recipe. My family loved it and so do I. This recipe is a keeper!!!!! I Love, Love, Love It!!!!!!

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Reviewer:

btfllalphns

Reviewed: Apr. 1, 2012

This poundcake was good but too much sugar....i used 2/12 cups of sugar....used up my buttermilk from the irish soda bread.

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Reviewer:

KIT1

Home Town: Huntington, New York, USA

Reviewed: Apr. 1, 2012

I just made this for the first time. It came out dry and rather bland. It wasn't too sweet for our taste. I will try it again and add more flavoring and less flour.

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Reviewer:

work2buy

Reviewed: Feb. 23, 2012

This cake looked lovely and had a nice texture. The problem is the taste which is very bland. Even serving it with fresh berries and whipped cream didn't help it any. I won't make it again.

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Reviewer:

ROBIN1250

Cooking Level: Intermediate

Reviewed: Feb. 13, 2012

Love this recipe. I've this pound cake twice and both times it was a hit! The only changes I made was I omitted the baking soda and placed the cake pan into a cool oven. A cool oven is a must when baking cakes. Other than that, you can't go wrong with this cake. Enjoy!

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Reviewer:

Tamara

Cooking Level: Intermediate

Home Town: Shreveport, Louisiana, USA

Living In: Houston, Texas, USA

Reviewed: Jan. 16, 2012

really tasty and rich

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Reviewer:

Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: Dec. 22, 2011

I threw my other pound cake recipes away because my daughter said this was the best I ever made. Might cut down the sugar a tad for me but not for her because she loves it as it is..thanks!

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Reviewer:

MARI8

Reviewed: Nov. 30, 2011

I would first like to say excellent pound cake. I also would like to say the sugar issue other reviews spoke of wasn't as sweet as I think it was made out to be I took precautions on the sugar and cut back a cup sorry I did nonetheless it still was excellent next time ill follow the recipe to the letter this one is a keeper.

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Reviewer:

Michelle Muied

Reviewed: Oct. 14, 2011

Very good pound cake. I have made this at least 6 times in the last year. I sub almond extract for the vanilla, simply because I love almond poundcake. I also use softened butter to grease the pan, it gives it a delicious crust. Very versatile recipe.

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