Reviewed: Aug. 10, 2009

I was looking for a recipe like the one my mom used to make to bring to a visit with a cousin who loved my mom's pound cake. This was the closest to what I remembered of the recipe she used. Everyone loved it!

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ThanksgivingTwinsMom

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Reviewed: Jun. 27, 2009

This recipe was super easy to put togetherI used a 10 inch bunt cake pan and it turn out great the time has to be changed to 40minutes @350

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dave81

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Reviewed: Jun. 20, 2009

This recipe was exactly what I was looking for! It's just like the pound cake my mom made when I was small--not too sweet, very dense and moist, and a nice, sugary crust on top. Two things: I was alarmed when I was finished mixing the batter and the instructions read to pour it into the pan, because my batter was so thick I had to spoon it in and level it with a rubber spatula. So, don't worry if your batter seems thick. Also, since I halved the recipe and used a 9.25 x 5.25 loaf pan, I only had enough batter to fill the pan a little over halfway. The cake didn't rise much, which is not a bad thing at all, but the final shape of my cake was kind of funny, flat loaf. (My fault entirely!) Next time I'll use smaller pans, and whatever the size, make sure I fill them 3/4 full. Great recipe, thanks for sharing!

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asm

Cooking Level: Expert

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Reviewed: Jun. 11, 2009

Mmmm, perfect pound cake! I made this to use as base for Strawberry Shortcake and it got rave reviews! Followed the recipe as written and it was so delicious.

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nikki98

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Reviewed: Jun. 10, 2009

Very butter, dense and moist. I loved it.

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KKEEMER

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Reviewed: Mar. 21, 2009

YUMMMMMY!***** I looked at this last night and made it today The only thing I did different was adding in 1 TBSP pure vanilla etract. I would recommend reducing temperature if you are using one pan i.e bundt pan. I will definitely make this again and again. Thanks for sharing!

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CHEFTOOTOO

Cooking Level: Expert

Living In: Charleston, South Carolina, USA

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Reviewed: Mar. 18, 2009

I halved the recipe to fit a 9x5 loaf pan.This is my first time baking a pound cake and it turned out dense and very heavy, like a brick. Not sure if it is suppose to be like that ,but it was sweet and still tasty with berries. Tasted like shortbread according to my husband.The only difference I would do next time, is baking it for 50min at 325 since 60 min seemed to start burning the sides and the cake had a very thick crust.

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LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Jan. 19, 2009

This was sooooooooo delicious!!! I had to make another batch for my family. Also, I messed up on my diet and ate this wonderful cake. I couldn't just eat one piece. Wonderful!!! I did pour a small bit of glaze over this after it was done cooking. I made the glaze from confectioners sugar and milk.

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beckbradford

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

This is a pretty good recipe. I never made pound cake before, so I cut the recipe in half (15 servings) and made it in a 9x5 inch pan. It's very dense. I added a little vanilla to the mix. Overall, it was very tasty when it was warmed up.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Dec. 9, 2008

This Recipe is truly the original Pound Cake Recipe... I made it and everyone just raved over it. It was just awesome.Truly a great recipe to have in ones recipe box

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LilaLeslie

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Reviewed: Nov. 16, 2008

Yum... Completely fool proof, I don't bake much so this was as simple as it gets. The family loved it as well. I melted the butter (not knowing that creaming it involves soft butter) and folded all the rest of the ingredients in and it turned out great! It had a crispy buttery top and it was dense, probably because I didn't cream the sugar and butter properly. But it was still delicious... it lasted for 2 days at my home. Thanks for the recipe!

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pacificglow

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Reviewed: Oct. 11, 2008

I scaled back the recipe to serve 10 and it came out wonderful. I drizzled the butter sauce from Kentucky Butter Cake (this website) over the pound cake. I think I just died and went to hog heaven. Thank you. Will make again.

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jun. 22, 2008

This is the best fool proof pound cake recipe I have ever found. I have made it with almond flavoring, lemon flavoring with poppy seeds in it, and mandarin oranges and orange flavoring in it. It comes out fantastic every time.

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Counseljul

Cooking Level: Expert

Living In: Windom, Kansas, USA

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Reviewed: Feb. 22, 2008

This looked to be a true pound cake recipe, and I had high hopes. I used half and half instead of milk, and added a teaspoon of vanilla. I also baked it at a lower temperature because the batter was so thick. Unfortunately the cake was very dry - I must have left it in too long adjusting for the lowered temp. I hate it when people alter recipes then cut the rating to two stars, so I am keeping it at five stars because of the simple ingredients and flavor, which was wonderful. I will try again and follow the recipe exactly next time.

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AT

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

I totally agree with pokoyo's review on this cake! I have made it over and over and EVERY one who has tried it (our family PLUS three other families) loved it, too! Old fashioned pound cake with a delicious and comforting taste from the first to last bite!

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MORNING GLORI

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Reviewed: Jan. 11, 2008

As is, the cake turned out dry so I overhauled it for my taste. Reduced the flour to 3 cups, used 1 cup of sour cream instead of milk. I added 4 t vanilla and 1/4 t baking soda. I separated the eggs and dropped in the yokes one at a time. I whipped up the egg whites until stiff peaks formed and folded the egg whites into the cake batter just before pouring into the bundt pan. The cake came out fabulous and I keep getting asked to make it again and again. Thank grandmother for her great base recipe.

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foodaffair

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 20, 2007

Exactly what I was looking for... I added one teaspoon orange flavouring and used it as a base for orange/ berry trifle. Yum!

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L.A. West

Cooking Level: Professional

Home Town: Nanaimo, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 29, 2007

I only had one 9" loaf pan, so I cut this recipe in half. Also dyed it pink because it was a last minute birthday cake for my 5 year old daughter. Cake was very buttery and delicious. Not too sweet, and reminded me of shortbread cookies. I loved how easy this was to put together, and I had all the ingrediants on hand. I think I cooked it a little too long though. For my 9" loaf pan, I should've only cooked about 50-55 minutes. So, check your cake after 50 minutes for doneness.

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texasmom2002

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Reviewed: Sep. 20, 2007

i made this cake a few days ago and i got great reviews for it, my cake turned out moist; it tasted great. I didn't heat my oven at 350degrees; for fear that it would burn; i lowered the heat to 310 degrees for an hour and 20 minutes

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ANITA S

Home Town: Ottawa, Ontario, Canada

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Reviewed: Sep. 17, 2007

EXCELLENT RECIPE!!!

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carolineskr

Cooking Level: Intermediate

Home Town: Dunwoody, Georgia, USA

Living In: Norcross, Georgia, USA

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Grandmother's Pound Cake II

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