Reviewed: Jun. 22, 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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Rebecca

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Reviewed: Jun. 8, 2008

Really moist!

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Kelly

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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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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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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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STAMPIN426

Cooking Level: Intermediate

Home Town: Tinley Park, Illinois, USA

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Reviewed: May 11, 2008

Wonderful very rich dense looking but light tasting pound cake! In all my baked goodies, I reduce the amount of sugar. Only added 2 cups of sugar which was sweet enough! Highly recommended.

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Patty

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Reviewed: May 11, 2008

Easy to whip together and what results! Moist, buttery and delish. I brought this to a Mother's Day get together with my boyfriend's family, and although other (store bought) desserts were laid out, this pound cake was the one that everyone flocked to. I received RAVE reviews and everyone loved the simple strawberry topping I made to go along with it: two pints of strawberries with 2 tablespoons of sugar and 2 tablespoons of fresh lemon juice. Let the berries sit at room temperature for at least thirty minutes so the sugar dissolves and the natural juices of the berries come out. Spoon some of the juicy berries on a slice of this cake, add a dollop of whip cream, and ta-da! Yum.

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ellasequema

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Jacksonville, Florida, USA

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Reviewed: May 3, 2008

I have to say, I was shocked when I tasted this... I did not care for this. I thought I was going to love it. It literally tasted like I was biting into a stick of butter. I was so disappointed, and a little embarrassed - I made it for a group of friends, and I could tell no one liked it! I followed the recipe exactly... sorry, but this is the first time ever that I have to rate a recipe this low.

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Laura

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Reviewed: Apr. 26, 2008

This is great! Came across this tonite and whipped it up. I followed the directions exactly. I did make sure that my butter and sugar were creamed well and beat quite a bit after adding the eggs. I added the dry ingredients by hand and then folded in the sour cream. I would rate this up there with a slice of pound cake you would get at a high end bakery. Just great:)

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Joyce

Cooking Level: Expert

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Reviewed: Apr. 26, 2008

awesome recipe, everyone at work loved it. not dry at all

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BROUNYDGRL1

Cooking Level: Expert

Home Town: North Bergen, New Jersey, USA

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Reviewed: Apr. 24, 2008

this cake rose but sunk a bit in the middle. as suggested by some,i added baking pwd 1/4 tsp, 3 tsp vanilla, and whipped the heck out of the butter/sugar, folding flour by hand, and decreased the baking temp to 325. the cake rose but sank in the middle, the crumb was fairly hard, and the color of the cake was dingy-yellow and kind of translucent inside but nice and golden on the outside. the recipe Does have more butter per flour than most pound cake recipes and so the flour may have been too saturated. the flavor was good but couldn't thoroughly enjoy due to the hard crumb. (i used organic gold medal ap flour which works well for all my other recipes. so i think this recipe really needs to be made with Cake flour to hold on to all that butter and sugar, And i will alt. adding the flour/sugar to get this cake more yellow, softer, and rounded in the middle. i'll give one more try like this

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verdepaws

Cooking Level: Intermediate

Living In: Sugar Land, Texas, USA

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Reviewed: Apr. 24, 2008

I'm pregnant and I was craving pound cake - odd i know - so I came to look up a good recipe. This was perfect. I didn't have mace so I substituted all spice. You can barely tell it's there but it does add a little something. Aside from that, I followed the recipe exactly, cooking time and all, and it came out perfectly. Perfect texture, perfect flavor. I think I'm going to eat the whole thing... :)

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kristan

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Reviewed: Apr. 9, 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! ***UPDATE: I stirred in 3 large sliced fresh peaches for a beautiful peach pound cake. It was incredibly moist and peachy!

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SweetAnnieRose

Cooking Level: Intermediate

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Mar. 27, 2008

OMG, This was soooooo goood. It came out perfect(i did put a little tooooo much vanilla,).

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Nikki The Great

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 25, 2008

PERFECT!!! I had never made a pound cake before, and was a little nervous about this recipe since many of the reviewers changed the ingredients, but for the first try I decided just to follow the recipe. I'm so glad I did! The finished product was absolutely perfect. Moist yet not crumbly, just as a pound cake should be. The sweetness was just right. I made this for Easter dessert to use for strawberry shortcake. The cake was so good by itself that I find myself sneaking pieces without even putting any strawberry topping on them! :) My husband loves pound cake and says that this recipe is a keeper. I did use nutmeg instead of mace.

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TVCHICK

Cooking Level: Expert

Home Town: Georgetown, Delaware, USA

Living In: Vienna, Virginia, USA

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Reviewed: Mar. 20, 2008

Sooo good! Next time, i'll cut the sugar to 2 cups. I used nutmeg instead of mace (FYI, mace is the ground nutmeg shell, so you can just substitute) and I used two loaf pans instead of a bundt pan. I followed other user's suggestions, and beat the butter/sugar/eggs until fluffly, and folded in the flour mixture by hand. I'll be making this over and over again!

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blue-eyes

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 11, 2008

I used only 1 1/2c butter and 2c sugar (suit my taste), skipped the ground mace. Great! Next time, I'll try 2c butter. Thanks.

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Cake

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Reviewed: Mar. 6, 2008

This cake is good, but it was not as moist as I thought it would be.

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zion

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Reviewed: Mar. 1, 2008

YUM!! Ive made this 3 times in the past week to perfect it. Here's what I've come up with. I used cake flour, and sifted it 3 times. I beat the butter and sugar for 5 minutes, then once all the eggs were added, beat it for another 5 minutes. And don't overmix the flour. These are the secrets to a perfect texture pound cake. Instead of sour cream, I used heavy whipping cream. Very moist, and has a lovely crust. My family's favorite. Thank you for a great recipe.

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HOOKEDONJESUS

Living In: New Bern, North Carolina, USA

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Reviewed: Feb. 29, 2008

Mmmm! Wonderful! I'm not a great baker, but this turned out perfect. Instead of mace, I used 1 tbsp vanilla. And I beat the sugar, butter and eggs a lot. Crispy on the outside, moist and wonderful on the inside.

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LisaGest

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Reviewed: Feb. 27, 2008

What a great cake! I made it for my visiting daughter and her family and they loved it. The five-year-old wanted it every morning for breakfast. I served it the first night of their visit with fresh strawberries and whipped cream. I added 1/2 more teaspoon vanilla and left out the mace.

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