Reviewed: Oct. 18, 2009

I cater small parties and am a cake decorator and this is hands down one of the best pound cakes I've ever made. There's only one hiccup with this recipe; the top develops an almost cookie like crust as does the inside around the tube. I use the recipe as stated with no revisions and get the same result (cookie like crust) each time. I'm wondering if anyone else has had this happen or has any ideas on why it happens. I will continue to use this recipe cookie crust and all because the taste is great!

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Sandra Lee

Cooking Level: Expert

Living In: Saginaw, Michigan, USA

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Reviewed: Aug. 31, 2009

This is the first pound cake I have ever made. It was absolutely delicious. I followed this recipe exactly and received a lot of compliments. It's a new family favorite. My son actually asked if he could have a slice for breakfast!! I definitely plan to make it again!!

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Tausha

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Reviewed: Aug. 11, 2009

This is the best cake ever!! Crispy outside, moist on the inside!! It's just great!!!

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Halleybell

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Reviewed: Aug. 7, 2009

Wow, this is one of the best pound cakes I've ever tried! The flavor was magnificent and it had such a moist, fine crumb. I'm so surprised that it has so few reviews! The only problem I had with it was that is rose out of the pan, creating a hump on the top that wasn't so attractive...next time I make it, I will be put some of the batter in my small teacake pan so that the cake won't rise over the top. Thanks so much for sharing...this is one I will make again!!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Aug. 4, 2009

Excellent pound cake, we all really enjoyed this. I used 1/2 tsp almond extract and a 1/2 tsp vanilla extract, the flavor was so very good. I used my bundt pan, and the baking time was a bit longer, I just kept a close eye on it. I used a basic powdered sugar, milk & vanilla glaze for this, it definitely could stand alone or just a dusting of powdered sugar. The texture and crumb of this cake is wonderful. I will use this very often, thanks for sharing :)

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: May 24, 2009

Just tried this recipe, and my family LOVES it! It is now one of our favorites

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RSALERNO

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Reviewed: May 12, 2009

This is a simple, delicious cake!!

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CIORFINO

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Reviewed: Apr. 29, 2009

This was the BEST pound cake I've ever made. My family LOVED it! It was very easy to make. I especially liked the nice, delicate, sweet crunch the top of the cake had. This recipe is a keeper.

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Joany

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Reviewed: Apr. 7, 2009

This wasn't what I was hoping, I was looking for something sweeter, but we improvised and it made a fabulous base for a trifle. It was the perfect texture and the sweetness went well with fruit and pudding. YUM!

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Tacy

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Reviewed: Feb. 23, 2009

Very rich and moist! Will definitely back again!

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MACHELLE4

Cooking Level: Expert

Home Town: Marshall, Texas, USA

Living In: Shreveport, Louisiana, USA

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Reviewed: Feb. 8, 2009

I have made this pound cake several times and it has been consistently perfect everytime. We prefer a bit more vanilla and a bit of almond flavoring in pound cake and this one will be one of the best keepers! I will always try new recipes, it's a hobby! Thank you!

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Becca

Cooking Level: Expert

Home Town: London, Ohio, USA

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Reviewed: Aug. 19, 2008

Very good recipe. Not too sweet or too oily or too dense/heavy. Perfect base for ice cream or for other flavors (lemon, almond, orange), but also great on its own. Very tender - esp. if you use all or part cake flour (properly adjusted quantity).

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cyjames1975

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Reviewed: Jun. 26, 2008

This cake is the TRUTH. I have never wrote a review before but this cake is sooo TASTY I had to.The only change I made was that I added almond extract like another reviewer. I put the caramel frosting from the caramel pound cake recipe (also on this site) over it and it was wonderful. This is an amazing cake!! I will be making this again and again.

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Paige

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Reviewed: May 9, 2008

Great flavor. Very dense and very moist. A little bit greasy for me. I used it to make the Strawberry Angel Dessert on this site. (Which is really good.)

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2008

This recipe is not for begginer, the direction was not easy to follow.

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Sildania

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Reviewed: Jan. 14, 2008

This is excellent! I made it yesterday with some buttercream icing for my husband's office at work. I could smell it cooking the entire time. Everyone says it's great and commented on how my husband should "do this more often" Excellent, excellent pound cake!

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Christinarb

Cooking Level: Intermediate

Home Town: Barrington, Illinois, USA

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Reviewed: Dec. 9, 2007

I was in search for the perfect buttermilk pound cake and have been trying many recipes. This one was good but did not make the top of the list. It needed something with it - which if you're planning to serve it with some fruit, ice cream, or chocolaty sauce you should be fine.

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Estee Pinchasin

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

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Reviewed: Aug. 9, 2007

A little bland - I liked it...but my family likes sweeter cakes.

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Donna5503

Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

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Reviewed: Jul. 29, 2007

This was very easy to make and the texture was great, dense but still nice and moist. I thought it was a bit too sweet. I think next time I'll reduce the sugar to 2 1/2 cups instead of 3 cups.

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LYNN LUKE

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Reviewed: Jul. 20, 2007

Excellent. Dense and moist. Kept well also. I made a lemon butter glaze and drizzled over it. this would also be great for strawberry shortcake.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Buttermilk Pound Cake

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