Reviewed: Nov. 7, 2009

Great! I only had to cook it for an hour. Very moist. ;)

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coolest auntie

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Reviewed: Oct. 30, 2009

I tried lots of recipes for the perfect pound cake and I finally found it! I omitted the lemon flavor and used fresh lemon juice instead. The cake came out perfect and my family loves it!

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blue_steph

Cooking Level: Intermediate

Living In: Moncks Corner, South Carolina, USA

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Reviewed: Oct. 20, 2009

Very good pound cake recipe. I added chocolate chips to the batter and it was delish!!! Thank You so much

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CyndeG

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Stockbridge, Georgia, USA

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Reviewed: Sep. 16, 2009

This recipe is PERFECTION. I have made it probably 7 or 8 times now and it has been perfect every time. I use a basic bundt pan. It rises pretty high, but never spills out. I nix the lemon extract, and instead use zest and juice of one lemon. To take it up a notch, after it cools completely, sear it by the slice until golden brown in a little butter, then serve with whipped cream, strawberries, and caramel. AMAZING!

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Kate

Cooking Level: Expert

Home Town: Lakeville, Connecticut, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Aug. 17, 2009

It was really good. I put in 2 tsp. of vanilla and then added juice from half a lemon. The flavor was great and it was easy to make. Although the texture was slightly dry.

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Hannah

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2009

This was awesome! It was moist dense and soft. My family and I loved the pound cake!

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Sam

Cooking Level: Expert

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Reviewed: Apr. 22, 2009

Amazing cake! Beautiful inside and out. Smooth, moist texture. Make sure you sift the flour, makes a huge difference. The only thing I did not like was that I could taste the shortening a lil more than I would like, although my husband didnt notice it. Next time I will cut back on the shortening and add a lil more butter. I also did double vanilla instead of lemon extract. I cooked it in a bundt pan in a cold oven for 1 hour then turned the oven off and let it stay in for another 15 minutes. Was perfect! Cant wait to make it again!

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Mrs. Wrenn

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Reviewed: Apr. 20, 2009

My family loved it!! It continued to rise very high, that it worried me. But it was great!! Will make this again. Taste very old school.

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D_GOODEN

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Reviewed: Mar. 21, 2009

For me, this recipe was quite easy. I used my KitchenAid mixer to cream the butter/sugar for 6 minutes. This is the second time I've used this recipe and hubby loves it, so do I. We prefer a stronger vanilla flavor so I omitted the lemon and added more vanilla. It's great! Thanks for another great recipe.

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Becca

Cooking Level: Expert

Home Town: London, Ohio, USA

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Reviewed: Mar. 11, 2009

Thank you so much for posting this recipe! It is great, cooked lovely. Very yummy, my 5 kids will be having it for desert tonight. I didn't use wax paper, I sprayed with Pam and sprinkled with sugar as another posted.

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Haley

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Reviewed: Feb. 18, 2009

a really wonderful recipe, all though before eating it i fried butter and brown sugar and added it...omg~it was wonderful!

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Sprinkles

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Reviewed: Feb. 11, 2009

I make this recipe all the time, and have for many years. I lost my recipe, so I decided to look online to see i I could find anything like it. I found this one!! There is a slight difference in my recipe and this one. Mine is called "5 Flavor Pound Cake". It is exactly the same as this one, but when it comes to the extracts, I use 5 instead of just 1 or 2. I use 1 teaspoon each of vanilla, rum, lemon, coconut, and almond. Then, after the cake is finished cooking, put 1/4 cup water, 1/2 cup sugar, and 1 teaspoon of each of the extacts used in the cake. Bring to a boil, and let sugar melt. Pour over the top of the cake (that has been removed from cake pan). It makes it more moist, and delicious!!

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HEATHERBIRCHFIELD

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Reviewed: Jan. 29, 2009

I LOVE THIS RECIPE!! im using it for petite fours for a ball im going to with strawberry jam and nutella in the middle but its good all by its self

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Katie1994

Cooking Level: Expert

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Reviewed: Dec. 19, 2008

This was an easy and delicious recipe. I think I may start making pound cakes more often.

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nascar43

Cooking Level: Expert

Home Town: Dallas, Georgia, USA

Living In: Cool Ridge, West Virginia, USA

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Reviewed: Aug. 9, 2008

Unless you're making this cake for a special occasion, you can't help but cut a slice before it has cooled. It smells delicious and tastes divine. Instead of shortening, I used 1 1/2 cups of butter and it came out perfect. I was able to make a bundt cake and two mini loaf pans. Once the wonderful smell began wafting through the house, my family couldn't wait to have a slice of the mini loaves - and neither could I! This is most definitely the best pound cake recipe I have ever made. A keeper for sure.

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Margo

Cooking Level: Expert

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Reviewed: Jul. 27, 2008

Awesome!My first time baking a pound cake. After reading other reviews I made the following changes: in place of lemon flavoring I added 1/2 tsp. of almond extract. I baked cake at 350 degrees for 50 minutes then dropped oven temperature down to 300 degrees and continued baking for about 37 minutes. Top crust was brown , but not too brown like other bakers mentioned and cake was cooked through. Cake was moist and delicious. Now I need and searching for the perfect glaze. Not that it needs it. Tastes great with strawberries and cream.

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Sharon

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

This is a really good basic pound cake. I used it to make strawberry shortcakes. The light lemon flavor went really well with the strawberries! I put it in whatever pans I had laying around in my kitchen. It made LOTS of cake so I froze some for later.

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stipeygirl75

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Reviewed: May 29, 2008

We all really enjoyed the pound cake, thanks for the recipe. We used vanilla extract because we didn't have lemon.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Apr. 25, 2008

Too bad there are not more stars! This is just like what I remember growing up as a kid. I used 3 sticks of butter instead of butter and shortening (only because I had put three sticks of butter in the mixer before I realized). And since my family is not big on lemon I used vanilla and almond flavoring. I am really impressed with the texture of this cake.

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NAN916

Cooking Level: Expert

Home Town: Texarkana, Texas, USA

Living In: Ludlow, Massachusetts, USA

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Reviewed: Apr. 21, 2008

Absolutely Yummy! I baked mine in a 9.5" square pan, and it came out great. follow the recipe when it says to put in a COLD oven, and you shouldn't have any problems with overbaking. If you preheat your oven, or use 2 smaller pans, you will of course alter your bake time.

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RHEYDE

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