Reviewed: Feb. 10, 2003

This cake was not exactly the easiest I have ever made, what with separating seven eggs and whipping the whites, but BOY WAS IT WORTH IT! This cake was sweet, and oh-so-moist. Since I used butter in the recipe I didn't put the extra butter flavoring. Instead, a Tablespoon of vanilla made it perfect!

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DANIELLEMICHAEL

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Reviewed: Jan. 26, 2003

Wonderful, relatively easy, recipe! My father-in-law LOVES pound cake, so I made this for his birthday. It was a huge hit, and has been requested quite a few times since. Thank you for this gem!

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LYTHA

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 20, 2003

Nice , Moist taste

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KACEY01

Cooking Level: Professional

Home Town: Paramus, New Jersey, USA

Living In: Wallkill, New York, USA

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Reviewed: Jan. 5, 2003

I made this cake for our New Year's Eve Party and it was absolutely wonderful. Everybody loved it!

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KARI63

Cooking Level: Expert

Home Town: Elfershausen, Bayern, Germany

Living In: El Paso, Texas, USA

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Reviewed: Dec. 2, 2002

Sour Cream Poundcakes have been the only kind my family has eaten for generations. After making this recipe I think I will have to convince my family to switch. It is wonderful! **I used vanilla extract instead of butter and it was perfect. Recipe can also be cut in half and baked in a loaf pan (I used 9x4).

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Jennifer

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Reviewed: Nov. 8, 2002

Absolutely delicious cake! I didnt have butter flavoring so substituted lemon extract. Also, I used 1/2 cup of the sugar to whip the egg whites into firm peaks. The folding of the egg white mix into the batter is what gives this cake the fabulous texture. Thanks for the recipe Bonny!

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LUVSCRBBL

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Reviewed: Apr. 22, 2002

This is an incredible recipe; best flavor and consistency of any pound cake I've tried. A hit with all who tasted it! Well worth the calories.

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SABLENK2

Cooking Level: Expert

Home Town: Sequim, Washington, USA

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Reviewed: Jan. 10, 2002

Most excellent!!! I too used only 3 cups of sugar and substituted 1 tsp. vanilla and 1 tsp. almond extract.

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JODY4W

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Reviewed: Nov. 12, 2001

Thanks bonny for the Great recipe. We loved it.

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MARGARET684

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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Reviewed: Oct. 17, 2001

This cake is easy to make and incredibly delicious. It stayed very moist until the last crumb. I'd recommend it to anyone... and have.

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SSTUDINGER

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Reviewed: Oct. 8, 2001

WONDERFUL RECIPE I DID USE VANILLA FLAVORING AND I ALSO ADDED 1 EXTRA EGG, BUT EVEN THE ORIGINAL RECIPE WAS GOOD

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LECOLE

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Reviewed: Jul. 25, 2001

This is the best pound cake I have ever made. It is so moist. I use vanilla extract instead of butter. Any body can make this cake. It's wondeful.

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CDF4032

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Reviewed: Jun. 8, 2001

Delicious and very moist!

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MAGNOLIA GRILLE MOMMY

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Reviewed: Mar. 29, 2001

Very delicious pound cake, but I fell it's a little bit too sweet for me, next time, I will use only 3 cup sugar.

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SURASA

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Reviewed: Jan. 21, 2001

YUM YUM!!!! THESE MADE MY WHOLE MOUTH HAPPY!!!! WILL DEFINITELY MAKE AGAIN.

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TRACIR

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Reviewed: Oct. 8, 2000

This recipe is great for the culinary challenged such as myself. It always comes out of the oven just right! Carla Hammond

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DONCASTER

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Reviewed: Oct. 5, 2000

This was the BEST cream cheese pound cake I ever made. The moistness of the cake was wonderful. I had to let it cook longer for 15-20 min. DO NOT cook this cake at night. My children especially enjoyed the wonderful cake I will make this again

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JameelahS

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Reviewed: Jul. 15, 2000

Perfect for my first pound cake!! Very moist, sweet dark crust on outside. Note: I had to leave it in the over about 20 minutes longer than suggested. Good to cut into slices, wrap and freeze. They can be pulled out and microwaved briefly for a wonderful quick dessert!

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