Reviewed: Jul. 26, 2009

This cake has the best texture! I followed the recipe with the exception of beating each egg until fully incorporated before adding the next. Used as layers for my tiramisu!!!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 26, 2009

As others have noted, I have made this cake, or a near exact version of it, for many, many years. I prefer to use cake flour rather than all purpose, and a full tablespoon of vanilla. The cake is heavy, dense and very versatile - great topped with berries, used for carved or decorated cakes, or just on it's own. You could also add different flavorings or extracts, the zest of oranges, lemons or limes, use brown sugar rather than white, or add fruit or nuts! It's rich, delicious, perfectly flavored with the vanilla and the mild hint of cream cheese. This time I added a full pint of blueberries and topped it with a simple glaze of lemon juice and powdered sugar. A classic, go-to recipe for the perfect pound cake!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 25, 2009

This makes a ton of cake. Very good, but very dense. If you like it rich, this is the recipe for you. I used it as the base of strawberry shortcake. It went over well with my family and friends.

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IncensePeppermints

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

This cake is amazing! I used organic sugar but only 2 1/2 cups, I substituted buttermilk for 1/2 cup of the butter and I used Lowfat Neufchatel. I also doubled the vanilla per others suggestions. Now this is the best part I replaced all of the flour with soft white wheat flour. I double sifted it, and only folded it in at the last. It cooked in a Bundt pan for 1 hour and 10 minutes. Truly this is the most excellent recipe. Tastes like a moist sugar cookie almost when served warm at least that's what my two teenage daughters said. I wish I could give this recipe more stars if for no other reason than converting so flawlessly without compromising taste, or texture. Today was my birthday and I was craving something to go with fresh raspberries and whipped cream and this is marvelous! THANK YOU! THANK YOU! THANK YOU! For posting this recipe.

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My5LittleDucks

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Reviewed: Jul. 18, 2009

I made this for friends, served with blueberries and fresh whipped cream, and it was a big hit. I followed the recipe except for the addition of a teaspoon of almond extract for a little more flavor and a quarter teaspoon of baking powder. I sifted the flour three times as recommended by another reviewer. No one thought it was too sweet.

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Renee

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Reviewed: Jul. 17, 2009

Delicious! I omit the sugar to 2 cups and add chocolate chips, 1 tsp pure almond.....moist and really good!! my Kids love it Thanks for sharing the recipe yummmm

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Liza

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Reviewed: Jul. 16, 2009

Very good!! Served with sliced strawberries! My daughter cut a slice as I was taking it out of the oven!!

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Aleisia

Cooking Level: Expert

Home Town: Flower Mound, Texas, USA

Living In: Boerne, Texas, USA

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Reviewed: Jul. 16, 2009

Delicious! I love to bake, though I rarely make pound cakes because they always seem plain to me, but this one was delicious! I made a chocolate cream cheese version last night with a few alterations as suggested in other reviews. I used 1 1/4 C butter and 1/4 buttermilk as suggested. I also cut the sugar back to 2 2/3 C. I made the batter in my stand mixer beating each addition extremely well. I poured half the batter into my bundt pan and sprinkled with chocolate chips. Then I mixed 1/4C. unsweetened cocoa powder into the remaining batter to make it chocolate and poured the rest into the pan. After the first hour of baking I checked it every 10 minutes - I believe it finally took about 1hr. 35min total and was perfect inside. I frosted it this morning with cream cheese frosting and brought it to work for a co-workers birthday - we've all eaten some for breakfast already! Absolutely delicious - will definitely make again and can't wait to try other variations!

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KSouth

Cooking Level: Intermediate

Home Town: Athens, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 11, 2009

This is a good pound cake, but I had the same problem another reviewer did in that it looked 'mottled' (for lack of a better word) in the middle. Because I made this for Fondue night, I took the advice of other reviewers and cut the sugar to 2.5 cups because the chocolate will add more sweetness. If I was going to be serving this alone, I think I'd want the 3 cups. I also mixed it for a good long time (while I cleaned up the kitchen) and the batter was gorgeous. One batch made one large loaf and 4 mini loaves.

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PRVRBS31GAL

Living In: Gurnee, Illinois, USA

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Reviewed: Jul. 2, 2009

I'm only giving this a 4 because I think I'll need to make some high altitude adjustments. It had a great texture but didn't rise into a dome for me (altitude) I made 2 loafs in stoneware, I started it in a cold oven and it took just over an hour. I added a little glaze and served tith Passion Fruit mousse for a dinner party. Raves all around! Thank you.

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fishoutofwater

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Reviewed: Jun. 29, 2009

Nice, but a little bit dry...

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Colombiana

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Jun. 24, 2009

This is now my FAVORITE cake EVER!! I increased the vanilla to 2t and the baking time to 1.5 hours (or basically until the outside of the cake looked DONE.) I can't believe how tasty this is. And the texture! Pure heaven.

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jsue3

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Reviewed: Jun. 24, 2009

The BEST pound cake I have ever had. It made for the best strawberry shortcake. I only doubled the vanilla and it cooked for exactly 1 hour and 20 minutes like the recipe stated. Thank you!

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lsfakios

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Reviewed: Jun. 23, 2009

Wow. I have never made a pound cake but this one got rave reviews. I used organic ingredients but otherwise I followed the directions exactly. I will be making this again.

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Alison

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Reviewed: Jun. 23, 2009

This is a wonderfully moist pound cake. i used almond extract instead of vanilla and it was fantastic. I served it with strawberries and vanilla ice cream for Father's Day dessert!

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Debeye

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Reviewed: Jun. 22, 2009

This cake was absolutely wonderful! I believe that the secret to this recipe is to make sure that your ingredients are at room temperature. I used my stand mixer, and it was so easy! This is the only pound cake recipe I'll ever use from now on!

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Amber Dawn

Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

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Reviewed: Jun. 20, 2009

This is an amazing recipe! My cake turned out velvety and delicious - it was a big hit with everyone lucky enough to get a piece. I made two alterations to the recipe - I added 1 tbsp vanilla extract instead of 1 tsp and I added some heavy cream for moisture. Also, if you sift the 3 cups of all purpose flour three times, you can ensure the velvety texture :-)

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blissfulbaker

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Reviewed: Jun. 19, 2009

This was delicious! However, all of the batter wouldn't fit in my tube pan. I had to put the leftover batter into a loaf pan. So I got a whole tube pan cake as well as a small (it was only filled 1/2 way) loaf pan pound cake. It was raved over! Thank you so much! I will be using this recipe over and over again!

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Rachel

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Reviewed: Jun. 19, 2009

Yummy! This is a super good pound cake. It has that crunchy sugary crust on the edges and moist dense center. Perfect. I used my wisk attachment on my kitchen-aid to really whip it up.

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