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: Wynne, Arkansas, 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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Reviewed: Apr. 16, 2008

I skipped the wax paper. I just sprayed the pan with non-stick cooking spray and then sprinkled it with sugar. It was great! It added some texture to the crust and made it sparkle! Very good!

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oopsadazy27

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

I baked this cake for 70 minutes and it came out looking wonderful. The toothpick came out clean. When I went to take it out of the pan, I found that it had fallen. I am certain that I added the baking powder. I do a lot of baking and have never had a cake fall before. When we cut into the cake 5 hours later, it looked uncooked in the center. Couldn't figure this one out.

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LYNNETTEB

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Reviewed: Feb. 3, 2008

This was a very good cake. The texture and taste were like a commerical pound cake. I did not use lemon extract, instead adding two teaspoons of vanilla. I used two loaf pans and it filled both. For one cake, I would suggest halving the recipe next time. I will use this recipe again.

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Becky

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Dec. 25, 2007

I made this recipe Christmas Eve. I followed it to the letter - except I used a bundt cake pan with NO wax paper - just sprayed it with PAM spray and coated lightly with flour. All I can say is that it is out of this world good. This is the recipe I have been looking for all these years. The cold oven start gives it that good crusty outer layer. Fabulous.

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Kelli

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Reviewed: Nov. 4, 2007

I made this for a friend's wedding. It was the best textured and best flavored cake white cake I have ever made. I will never need another pound cake receipe again!

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TCogs

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Reviewed: Nov. 4, 2007

This cake was very tasty! My family complained about it not being moist enough. So the next time I make, I'll be looking for suggestions on how to make it moist!

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SouthrnSoul

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Reviewed: Jul. 24, 2007

I really didn't know how to rate this pound cake recipe. The taste is the BEST I have ever had BUT as far as winning a beauty contest this one would NOT......I made it exactly as the recipe stated and it is by far the very best tasting pound cake I have ever had. It would be great for making trifles for the holidays or for serving topped with fruit. The big drawback was that it will over brown way before it is baked through, even though I put parchment paper over the top about 1/2 way through the baking process. It is not a high rising cake either but its great redeeming factor is the fabulous taste and texture......very basic and old fashioned...not over sweet or too light....as Goldilocks might say..."It was Just Right"

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veggiemommie

Cooking Level: Expert

Home Town: Manchester, Maryland, USA

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Reviewed: Jul. 12, 2007

Perfect pound cake. I love how smooth and white and pretty it is when you cut into it. Tastes just like Sarah Lee. I used margernine instead of butter b/c that's what I buy (WAY cheaper) since we go through so much of it, and extra vanilla instead of lemon extract (didn't have any but I know it would be great with it!). Put it in two loaf pans and baked away. Mine was done in about an hour and a half, I bumped a oven to watch if the middle moved and then tested it with a knife to make sure it was done. Tip: take 1 cup strawberries, 1 c. sugar and one egg white, beat it until stiff and serve on top. VERY GOOD! Thank you for a classic pound cake recipe. Oh - wouldn't this be great layered in a trifle??

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Apr. 20, 2007

i give this recipe a four because I got mixed reviews from my family; Some liked it others not too much. I suggest if you don't want a crusty top dont try this recipe. I also found the lemon extract too strong. However after a few days it tasted better.

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ANITA S

Home Town: Ottawa, Ontario, Canada

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Reviewed: Apr. 9, 2007

Pound Cake Perfection. This recipe works beautifully. I had a perfectly browned, just-dense enough, pound cake in the time noted in the recipe. This one is definately a keeper!

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GINGERBREAD_CA

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Reviewed: Feb. 21, 2007

My family and I enjoyed this cake. My husband said it was too sweet though. I did have to add 1 stick of margerine instead of 2 sticks of butter. Also, I didn't have any lemon extract so I used double vanilla. The cook time was too long for me. I took it out of the oven in about an hour and it was done. Thanks for a great recipe.

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arouse0930

Cooking Level: Beginning

Home Town: Lanham, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 21, 2006

This was awesome. My family really enjoyed it.

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Dory's Kitchen

Cooking Level: Expert

Home Town: Evergreen, Alabama, USA

Living In: Athens, Georgia, USA

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Reviewed: Oct. 12, 2006

My family loved this the first time I tried it. I've gotten requests to make it again. Great recipe!

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TruXPrincess

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Reviewed: Aug. 29, 2006

So so good!!!! I didn't use lemon extract...just doubled the amount of vanilla extract. Also, I scraped a vanilla bean into the mix, which gave it a great vanilla flavor. This cake was gone in one day! Will make 2 next time!

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Christina

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Reviewed: Aug. 26, 2006

This recipe was so easy and it just took me back to my grandma's pound cakes! It was so moist and just delicious. Thanks for a great recipe.

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VCOVINGTON

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Reviewed: Jun. 6, 2006

I didnt have any lemon extract, so i substituted it with two teaspoons of orange juice and some orange peel. The cake had a light orange fragrance and taste to it. It was nice, and i think next time i would definately use the lemon extract. I cut back on the sugar a bit, to 2-1/4 cup. I also used regular cake pans, bake it for 30 minutes. I was kind of skeptical at the beginning, because the sides were really brown and the center was really pale. However, it turn out just right! It was delicious, and even my mother said that it was really good. Reminds me of the old days...my father would buy the entenmann's pound cake. A definate keeper.

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Minyatur

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2006

Wanted to make a plain old fashioned pound cake and this was it! I followed the instructions with only 2 changes (because I needed to substitute) I used evaporated milk and 2 teas. of vanilla extract. I thought I had lemon in my cupboard, but I was out! I used a 10 cup Bundt pan sprayed with Baker's Joy. Put the cake in a cold oven & set the oven for 350 degrees & timer for 80 minutes as instructed. The cake really got too brown, but stil edible. I think next time I will lower the time to 55-60 minutes and keep checking. I think this is a great cake to have with tea or coffee. Hubby raved. His only comment is that he would have like a lemon flavor. Lemon peel would be good along with the extract. This is a keeper for us!

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WVJBEAN

Cooking Level: Expert

Home Town: Hyattsville, Maryland, USA

Living In: Shepherdstown, West Virginia, USA

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Country Pound Cake

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