Reviewed: Aug. 20, 2007

I already have a good pound cake recipe but wanted to try this one because of the sour cream addition - wanted a nice variation. I used the existing reviews as guides and my recipe as a point of comparison. I used the modifications others made, namely: added 1/4 tsp of baking powder; reduced sugar to 2&1/4 cups; increase vanilla to 1&1/2 tsp; reduced oven temp to 325 and baked for 1hr & 20 min. The resulting cake is moister but a little denser than my standard recipe. Regarding the mace - it was a mixed bag. I did not care for the flavor; others liked it. If I'd make this again, I'd skip the mace and add the grated rind of 1 lemon (I do the same in my standard recipe). Regarding quatities and reducing sugar: it's called a "pound cake" because it's supposed to contain a pound of butter (4 sticks/2 cups), sugar (2 cups) and flour (approx. 3 cups). Most standard recipes use these proportions. I used 2&1/4 cups of sugar because of the sour cream; next time, I'd use just 2 cups. I can imagine that 3 cups is way too sweet. For those who had problems, I'll echo what others have said: cream the sugar and butter very well (at least 5 minutes) and beat for 1 min. after the addition of each egg. For the flour, use a machine to quickly fold it in and then finish by hand OR fold it in all by hand. Don't overwork the flour!! I gave this recipe 4 stars because of the need for modifications. With the mods, the cake is very good, although I prefer lemon instead of the mace.

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MuscleMan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 19, 2007

What an amazing cake! It was the best ever pound cake I have ever eaten! The best part about it was the crispy crust. I omitted the mace because I didn't have it, decreased the sugar to 2 3/4 cup, increased the vanilla to 1 T, and baked it for 1 hour 10 minutes at 325 like the other raters suggested. My star bundt pan seems a bit smaller than the regular one. I was afraid it would overflow, so I baked a second small 9x9 cake with the leftover batter. I made it for the first time for a party tonight and was asked many times for the recipe! Thank you!!

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ALOHASPIRIT

Home Town: Aiea, Hawaii, USA

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Reviewed: Aug. 1, 2007

The aroma as this was baking was mouth-watering and the flavor and texture were wonderful. I baked this in two loaf pans at 325 for 55 minutes. Will use one for trifle and freeze the other for another day.

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M2MIN

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 7, 2007

Fantastic! I made it exactly as the recipe states, except I didn't have any mace, so I excluded it. I also lowered my oven temp to 325° because my oven runs hot. This is hands down the best pound cake ever!!

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MIKIBEE

Cooking Level: Expert

Home Town: Cupertino, California, USA

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Reviewed: Jun. 25, 2007

This is a Great Recipe!! Thank You Grandma. I did like some of the other bakers. I only used 2 1/2 cups of sugar. I really creamed the butter and sugar until light and fluffy, and did the same when I added the eggs. I used 2 tsp Vanilla, 1/4 tsp Baking Powder, and no Mace. I also hand mixed in the dry ingredients, I know that over working the flour will make it tough. I did however take out about 3 cups of the batter and mixed in a 1/4 cup of Unsweetened Cocoa Powder. Then layered the plain with the chocolate and marbled them together. We loved it!! I might even add some chocolate chips to the chocolate part next time. Thanks Again, We Love It!

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Cathy

Cooking Level: Expert

Home Town: Alexandria, Louisiana, USA

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Reviewed: Jun. 6, 2007

This makes a tonne of cake, I barely had a bowl big enough to mix all the ingredients!! This cake is very moist and buttery, best served at room temperature to bring out the flavours. I omitted the mace and used the zest of one lemon instead, because I was in the mood for something lemon-y and fresh. I made sure to mix the eggs and butter and sugar very well since that seemed to be the biggest concern with most of the reviews. You definitely need a mixer to incorporate those three ingredients, doing it buy hand can cause them to go granular and seperate.

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Gravitydroppings

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: May 11, 2007

Excellent!! This is the 4th pound cake I've tried from this site and I've finally found a keeper. It's exactly what a pound cake should be in flavor and texture: dense, moist and rich. I did increase the vanilla to 1.5 tablespoons, used the mace (it gives a nice sublte aroma, but taste wise, you can't tell it's there), and when I don't have sour cream, I've subsituted it with plain yogurt (both the lowfat or whole milk works) and decrease the temp to 325. Like other posters, mine baked perfectly at 1 hour 10 min. too. This cake holds up very well, and as long as you keep it covered, it's stays moist for a good 3 days. Good old fashion ingredients that gives you a classic pound cake. TIP - whip the heck out of the butter/sugar (until very pale and fluffy) and whip even more when combining the eggs. But once you add the flour, fold it in BY HAND ONLY or else you'll get a tough cake. Also, if your cake is browning too quickly half way through, just lightly cover it with foil. This will be my master pound cake recip.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 9, 2007

This was the first pound cake I have ever made and my husband's 87 year old grandma loved it. I did elimate the mace, added 1/4 tsp. of baking powder and another tsp. of vanilla. I also crushed some fresh strawberries and made whipped cream to add for anyone who wanted it. It was fantastic. Thanks for the great recipe!

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Renee T.

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2007

After reading the other reviews, I too decided to change the recipe around. I omitted the mace, lowered the sugar content to 2 1/2 cups, added 1 tsp almond extract, lowered the temp to 325, but still cooked it for 1 hour 20 minutes as suggested. It turned out beautiful! This was the first pound cake I ever made, and I think it is a good one for me to use as a base to experiment with...like adding different flavorings and such. I had a friend eat some of it and she is still putting me in her "good cook" category, so if you are inexperienced at pound cake, this recipe will make it seem as if you were an old pro. And if you are wondering what I thought of the cake, my oinion doesn't count bacause I still have a cold and foods don't taste the same right now...my husband is the one that gave it 4 stars...

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Jackie

Cooking Level: Expert

Living In: Saint Marys, Georgia, USA

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Reviewed: Mar. 17, 2007

I loved this cake right out of the oven, and after brushing with orange marmalade it was heavenly!

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Larma

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Reviewed: Mar. 12, 2007

This cake is the bomb,this is my second time making this cake,I didn't have any mace so i just add 2 Tsp of vanilla extract and 1 Tsp Of lemon extract and a half of Tsp of almond extract.,And i did blend the butter and sugar for about 6-7 minutes.I love this cake it's my favorite sour cream cake.Thanks a million grandma.

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Miami Nell

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Key Largo, Florida, USA

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Reviewed: Mar. 6, 2007

OMG! This pound cake was Awesome!!! I did take the advice of some of the people who said to use a little less sugar. I used 2 ¾ cups sugar, and increased the vanilla to 1 tablespoon and it was so good. It was equally appealing to the eye as well as the palate. This is bar none the best pound cake ever. The cake was very simple to prepare and I lowered the heat (as suggested by some) to 325 degrees and had no problems, browned nicely and cooked perfectly through out. Thanks for this recipe, will defiantly make again. Kiki

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cafeneo

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Reviewed: Feb. 11, 2007

This cake is awesome. It is TOTALLY a stand alone cake. I omitted the mace and used madagascar vanilla bean paste instead of vanilla extract. I also used 2 sticks of salted and 2 sticks of unsalted butter. Baked it a 325 for an hour and made a simple glaze of 1/2 stick of melted utter a tbsp of mik and 2 cups of powdered sugar. YUMMY!

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Kelly G.

Cooking Level: Expert

Home Town: Hilton Head Island, South Carolina, USA

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Reviewed: Feb. 6, 2007

I have made this cake twice. The first time I followed the recipe exactly and it came out dense, dark, and too sweet. The 2nd time I reduced the butter and the sugar by 1/2 a cup, added lemon flavoring, and 1/2 tsp baking powder, and baked at 325. It came out lighter and fluffier. I think maybe a good tip would be to beat the daylights out of the batter before adding the flour. Thanks grandma, this is a keeper!

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LUCYFAN83

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Reviewed: Feb. 3, 2007

This is the same recipe my Mom gave me years ago. My whole family loves this recipe. And every time I am invited to someone's home that ask me to bring this cake.

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TRIISH

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Reviewed: Jan. 29, 2007

Grandmasssssssss had it going on!!!!!!!!!I have made many pound cakes doing baking competitions and this is a very moist and perfect texture for a pound cake. I did add one teaspoon of vanilla and one teaspoon of almond extract. I also used a half of cup of shortening and a cup and half of butter. Loved it !!!!!!!The best cake recipe I have tried on here.Thanks Grandma

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Texasfairbaker

Cooking Level: Expert

Home Town: Waco, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Jan. 21, 2007

I made this cake twice...once without the sour cream and once with. Both versions were fabulous! A huge hit!

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Carolyn

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Reviewed: Jan. 9, 2007

this is a delicious and moist cake! I had some fat free sour cream that I needed to use and this recipe was perfect. it was actually a little too sweet for me, so the next time I will not use as much sugar. Didnt have any mace, so I used a pinch of nutmeg. i also added a tsp of vanilla extract and a tsp of almond extract for a littl more flavor and was not disappointed. very good with vanilla ice cream. this will definitely be added to my list of favorites. thanks for the post :D

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