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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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
Photo by Jay
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
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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1 user found this review helpful

Reviewer:

Amanda
Cooking Level: Intermediate
Home Town: Millersville, Pennsylvania, USA
Living In: Saint Paul, Minnesota, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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3 users found this review helpful

Reviewer:

PROSEDIVA
Cooking Level: Professional
Living In: Montgomery, Alabama, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 21, 2002
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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4 users found this review helpful

Reviewer:

OUBEAUTIFULDOLL
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