Reviewed: Mar. 31, 2008

I love this recipe. You can veriate it so much. The last time i did it i add white chocolate.

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Reviewer:

Jay

Cooking Level: Expert

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Reviewed: Mar. 2, 2008

Very moist, dense, slightly eggy cake. I added a bit of lemon zest to add just a teensy bit of tang, but it would have been just as nice without. Excellently crusty crust. Would be very nice with tea.

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Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Millersville, Pennsylvania, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jun. 18, 2007

This is a delicious traditional pound cake recipe which makes 2 cakes when baked in loaf pans (recipe doesn't really specifiy what kind of pan - one assumes a loaf pan since it is a "loaf" cake" - yes?). Wonderful cake (even with butter substituted for the Crisco), but keep in mind, it is a recipe for TWO CAKES when done in loaf pans (loaves) which is not mentioned in the recipe. Half recipe for one loaf - which is what I do.

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Reviewer:

PROSEDIVA

Cooking Level: Professional

Living In: Montgomery, Alabama, USA

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Reviewed: Sep. 25, 2001

I was in a hurry to make a cake for a gathering and this cake was perfect. Tasty, quick and easy to prepare. I will be making this cake often for my friends and family. It is also great doctored up with decorations.

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