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!

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.

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.

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 : )

This was a good recipe, but didn't call for any vanilla or anything (That's why I gave 4 stars). I added 1 tablespoon of vanilla extract & 1 tsp of almond extract. IT WAS GREAT!!!