The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: May 29, 2009
This is a really good recipe. I ended up using yogurt instead of sour cream due to what I had in my fridge, but I will definitely try again with sour cream. I should have cut back the backing time just a tad to keep it a little less crusty, but it was delicious and I had no complaints.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 27, 2009
This pound cake was great. I've been searching for a good sour cream pound cake recipe for a long time and I think I've found it. I always cut back the baking time to be safe and then I add more if it needs it. I baked only for an hour, poked it 20 times with toothpicks, and every single one came out clean. However, after cooling and putting on a plate, it was still underdone! So, next time I will bake for 1 hour and ten minutes. I also baked at 325, cut back the sugar to 2.5 cups, and added an extra half teaspoon of vanilla. Ran out of mace, so omitted it. Tastes really good with fresh strawberries!
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Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 19, 2009
This recipe is awesome! I have never found a better old fashioned sour cream pound cake recipe. Thank you for sharing!
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Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA
Living In: Johnsburg, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 12, 2009
I prepared this cake for dessert for my family last night. We had it w/ BB homemade vanilla ice cream and it was absolutely divine! I woke up this morning w/ it on my mind and decided to bring some to the office to have w/ coffee. Well, I must say that it is EVEN BETTER today. This is an incredibly wonderful recipe that reminds me of being a little girl and eating the cakes the deaconesses would bring to church for Sunday evening services. The only thing I did different was bake chopped pecans into the top of it, omitting the powdered sugar. Thank you for a great, old fashioned recipe! It will be the one I use from now on!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 26, 2009
i cut the butter in half an didn't use the mace baked at 325 degrees turned out great.... started checking after one hour for the proper baking time turned out greatwith a good taste
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 10, 2008
Absolutely delicious! This is the first time I ever made pound cake, and it turned out great!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 23, 2008
Excellent! I've tried another pound cake recipe from here, and this is by far the best. It really has that "fresh from grandma's" taste. I only had 1 cup of butter (actually olive oil spread) in the fridge, so that's what I used. Also, I had no mace, so just added a touch of cinnamon. It came out moist and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 20, 2008
This pound cake was incredible! I would recommend this to anyone. I took this to a church function and it was gobbled up. I did add some lemon extract as well as vanilla Gotta try this one
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Living In: Willis, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 6, 2008
Amazing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 17, 2008
I reduced sugar to 2 cups, doubled vanilla, added the baking powder, and oh wow was this delicious! Such a nice delicate flavor from the eggs and butter, balanced off with the vanilla. Excellent cake~ my whole family and I loved it, and so did my friends. Regarding baking time- its a mixed decision for me, I baked it at 325F for 20 mins before getting impatient and turning the oven onto 350F, and baking for a additional 30mins. (50mins in total) Its hard to say how the heck the cake got cooked so well, but it was nice and moist. Despite the strange baking method I used, I think I'll stick with it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 17, 2008
To say this is a "moist" pound cake is a misnomer. It is a "butter saturated" pound cake. To discuss using lemon versus mace, no mace, more vanilla, less sugar, more sugar, adding baking powder, etc., isn't even important. None of it matters unless you reduce the butter in this recipe to 1-1/2 cups. Only then can variations be relevant. Even tho' as an experienced baker I knew better when I saw 2 cups of butter in this recipe (when most others would call for half that) I foolishly went ahead with this as written anyway, mistakenly assuming 100+ glowing reviews couldn't be wrong. Live and learn--they were wrong. Before making this, please do check out other pound cake recipes and compare the ratio of butter to flour--you will find this is an extraordinary amount of butter for the amount of flour which will NOT result in the dense, moist, fine crumb so prized in a good pound cake.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 16, 2008
I used lemon zest instead of the mace, and that worked out really well. I think next time I make this cake, I'll also make a lemon glaze for the topping to help moisten the crust.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 14, 2008
This is a delicious yet moist and flavorful cake.I did beat the sugar and butter untill fluffy.I beat each egg for 1 minute i add 1 1/2 tsp of vaniila extract 1 tsp of vanilla nut extract,1 tsp of lemaon extract and 1 tsp of coconut extract.And 1/2 tsp of almond extract.And follow the rest of the recipe how it was stated.This is a stand alone cake.That i have made over 10 or more times for alot of people.I tried it with mace and prefer not to used the mace.I just used different extract and it's alway a wnner.Thanks Grandma.For a simply icing you can used 2 cups confectioner sugar 1/4 cream cheese 2 tsp of milk 1 tsp of melted butter and just whipped to your desired thickness adding more powder sugar or more milk.
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 30, 2008
I made this for my son's fourth birthday. I used it to make a train and cover with fondant. It was dense enough to hold its shape and still tasted great. It was very moist. I frosted underneath the fondant with a cream cheese buttercream. I would highly recommend this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 5, 2008
WOW! I loved this cake! Very easy recipe! One tip though would be to at least halve the sugar. (I only used 1 1/2 cup sugar, and It was still very, very sweet.) Also, the cake was done at only 45 minutes, at 350 degrees in my oven. I will recommend and I will make again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 25, 2008
The best Sour Cream Pound Cake recipe I have tried!!! This cake is sweet and has a perfect consistency if directions are followed. I sold these at Christmas and had people coming back for more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 14, 2008
I used 3 T. of lime juice instead of mace for a little bit of tangyness... WOW! I also increased the vanilla to 2 t. and added 1/2 t. of almond extract. Finally, I poured a light citrus glaze over the top. Perfect, perfect! Simple Citrus Glaze: 1 T. soft butter, 1 c. powdered sugar, 1 T. + 1 1/2 t. lime, lemon, or orange juice. Drizzle over hot cake and serve immediately!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 8, 2008
Really moist!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 6, 2008
This pound cake is very good. It's even better the next day. The only thing I'm not a fan of is that the crust ends up being thick, don't know if it's my pan or not. Still good. I've already made it twice and I will probably make it again.
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Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 15, 2008
my hubby LOVED this recipe. So awesome. I didn't use any mace though- I used some grated lemon peel and fresh squeezed lemon juice- then dusted with powdered sugar- next time I'm going to do a lemon glaze as well.
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Cooking Level: Intermediate

Home Town: Tinley Park, Illinois, USA

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