Reviewed: Oct. 31, 2009

I'm trying to duplicate Sara Lee's pound cake and my brother said that this recipe is even better. It taste better with each day. Thanks for sharing.....

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billynn

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Reviewed: Oct. 29, 2009

This recipe is very easy and tasty. The pound cake came out great. I did add 1 tsp vanilla and 1 tsp lemon extract to give it some additional flavor.

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Loretta

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Cary, North Carolina, USA

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Reviewed: Oct. 24, 2009

It was so wonderful. One of the easiest recipes ever. It was so moist.

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katiehsu

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Reviewed: Oct. 18, 2009

Rave reviews from family and friends. Thanks for another great recipe.

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Y

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Reviewed: Oct. 17, 2009

I agree that it is really sweet but good with milk. I added vanilla just because everything should have vanilla. I havent tried it next day yet since I made it today but cant wait. We swirled leftover Nutella thru it just for pretty factor. Dont have a bundt pan so I made it in a bread pan. It tool almost 2.5 hours to cook but soooo good. I just watched it while I made Catherine's Spicey Chicken soup. Awsome!

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Kathy

Cooking Level: Intermediate

Home Town: Wonder Lake, Illinois, USA

Living In: Rowlett, Texas, USA

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Reviewed: Oct. 13, 2009

This is my third time reviewing this recipe and I changed the rating from 4 to 5. It really is a delightful pound cake. I first tasted it after it came out of the oven and it had cooled a bit, and was turned off by the sweetness. This was my first time making pound cake. The flavour improved the next day (not as sweet), but by the third day it tasted unbelieveably delicious. Even my 17 month old can't get enough of it! I made it with all margerine and used a low fat cream cheese (that's all I had at the time) and it still turned out moist and dense. I must agree with the other reviewers that by adding some vanilla extra it would enhance the flavour even though it still tasted good without it. This is a great recipe and I wonder how it would taste with fresh blueberries, a squirt of lemon juice and some zest from the lemon peel? Pretty darn good, I bet! This is a keeper and will make ahead 3 days before serving it to guests. Thanks for sharing!

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Oct. 12, 2009

I made this for a picnic/party and found it both easy and delicious. Unfortunaely,there was not a crumb left to enjoy later with coffee so I'm making another one for myself. Thanks for the recipe!

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PGODWINS

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Reviewed: Oct. 11, 2009

This is a pretty good recipe and i'm not the best at baking a pound cake.The recipe turned out better than others i've tried. I used the margarine and it was fine it was surprisingly light and fluffy. I also added some orange zest and it was good. For me this one is a keeper.

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s balk

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Reviewed: Oct. 11, 2009

excellent recipe and very versatile. A lot of pound cakes do not have any baking powder and I prefer this one with a little. Definitely use butter (absolutely no substitutes) and beat well and noone should have a problem. Thanks for a great submission.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Sep. 20, 2009

This was a delicious cake that was easy to make. It will definitely go in my recipe box. I did add lemon juice to give it flavor.

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Karen

Cooking Level: Intermediate

Home Town: Evanston, Illinois, USA

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Reviewed: Jun. 13, 2009

This is wonderful. An anusual velvety consistancy. I added vanilla and 1 tsp lemon zest per recommendations. Since I wanted to try it first, I made only half the amount, just enough for a loaf pan.

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Teeka

Cooking Level: Expert

Home Town: Mountain View, California, USA

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Reviewed: Jun. 1, 2009

I make a Sour Cream Pound Cake that is "The Best"...This one rates with my recipe but is so much easier!! Most great "Pound Cakes" do not need flavoring added. I guess just to change the flavor it is to your taste.

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Sandra McCormick

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Reviewed: Apr. 6, 2009

This cake was Great!!!! and easy

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Craftskathy1070

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Reviewed: Mar. 22, 2009

This is a very good cake, and now i'm trying cranberries in it.

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NANENE

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Reviewed: Dec. 27, 2008

I baked this pound cake for the first time in my life and it came out beautifully. I baked a second one and it tasted even better. This is a wonderful recipe. I made sure the eggs, butter and cream cheese were at room temperature before mixing. Great recipe!

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sactowoman

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Dec. 23, 2008

This is an awesome recipe. I have used it several times and it was a big hit with my family/friends. However for the up coming Holidays I will add the vanilla and see if it makes a difference.

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Georgia

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Reviewed: Sep. 6, 2008

Good recipe I guess (not very experienced with baking and I haven't had many pound cakes before so not sure what it should taste like). I didn't have white sugar and I used brown so the cake turned a darker color but that's kind of nice. I expected the brown sugar would add a pleasant flavor so I didn't add vanilla as some of the other comments suggested but it turned out a little plain. Also, my eggs were right out of the fridge so the mixture curdled as I added them. I didn't know ALL ingredients were supposed to be room temperature. Maybe as a result of the curdling, the cake was less fluffy than I wished. The crust was nice and crispy, though, and overall it was quite good. AND, my boyfriend loved it! I'm adding this some time after the preivous part. After the cake sat for a day or two, it tasted a lot better! I gave it four stars before but I changed my mind and fixed the rating to five stars! This cake deserves the highest rating!

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julymist

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Reviewed: Apr. 28, 2008

I baked the cake as the recipe stated however, the cake fell and the top came off when I inverted it. Also, the top 1" was still uncooked. The bottom portion that was cooked had good flavor. I need to either cook longer or raise the temperature.

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snappsie

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Reviewed: Feb. 23, 2008

This was a very good basic recipe and I added Lemon zest and lemon flavoring to this and it was great. I like it warm. I plan to try different flavorings.

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VEE

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Reviewed: Jul. 6, 2007

EXCELLENT pound cake! Everyone loved this and it sure disappeared fast. I did add 2 tsp of vanilla. Served with fresh berries and whipped cream on the 4th of July and it was great. Thanks for the recipe : )

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