Reviewed: Dec. 4, 2011

this is the best pound cake i have ever made. i have tried a lot of recipes over the years and this one, by far, is the best. it turns out perfectly; crunchy on top and super moist inside. it stays moist even after you cut it. i love it!

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victoria james

Reviewed: Sep. 28, 2011

Very dense and rich.

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Honey Bunny

Cooking Level: Expert

Reviewed: Aug. 15, 2011

I made this for a friend and her family, and one of her little girls asked me to make it again for her. I love the flavor of almond extract, so I used that instead of vanilla. I need to make it again and bring for work anniversary. It's perfect!

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Sweeps

Reviewed: Aug. 13, 2011

Simply the best. No icing required. It is just as good the second day as the first.

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Reviewed: Aug. 9, 2011

4 stars as written, made it again,using 4 eggs, 1 tsp. salt and a tbs. of vanilla extract. We really liked it with the changes. Since then I have made this with coconut extract, lemon extract. The possibilities are endless.

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obxnut

Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

Reviewed: May 3, 2011

This is a slimmed-down version of an old Southern pound cake I have been baking for decades. I got it back then from a retired-after-30-years HomeEc teacher, and passed it along to a 5-star New Orleans chef who serves it to this day. Her changes are: a whole cup of Crisco, 3 1/2 cups of cake flour, 5 eggs, 1/2 tsp of salt, 1/2 tsp of baking powder, and a tsp each of vanilla, lemon and almond extracts. Be sure to mix and sift the dry ingredients togetner before measuring the flour. She called this a "tender" recipe, so DO NOT over-mix. The added shortning and eggs will eliminate the dry condition some reviewers note, and the medley of flavorings stand out without being muddy and really add to the taste; no ganache needed. I took this to a company pot-luck party once. It killed the snooty cafeteria manager to ask for the recipe, but ask he did!

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Greybeard

Reviewed: Feb. 1, 2011

I made this to design a friend's birthday cake. I thought the batter tasted chalky while I was making it, but thought perhaps just me worrying about the cake. Nope - the cake tasted terrible to me. People at the birthday said the cake was good, but my husband confided to me that if I hadn't slathered the cake in dark chocolate ganache, it was indeed dry and bland. Not sure how I could improve the recipe, but I am never making this again. Sorry.

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Samara

Cooking Level: Intermediate

Reviewed: Dec. 27, 2010

Sooo sweet! The texture was nice and mois but the flavor was not what I'm used to in a pound cake. I will make it again with a few tweaks, less sugar and maybe lemon zest along with more vanilla.

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Saundra

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 25, 2010

Never made a pound cake before until I decided to try this recipe. This was the BEST CAKE EVER!!! Everyone loved it and I will be baking this cake again!!!

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KFrierson

Cooking Level: Intermediate

Home Town: Sylvester, Georgia, USA

Living In: Athens, Georgia, USA

Reviewed: Dec. 24, 2010

i gave this cake 2 stars and thats only because my dad and husband liked the mace flavoring. i didnt like this cake at all. I followed the instructions exactly and the cake batter was very thick. All i could taste was flour and spice. I dont think i will make this one again.

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