The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 17, 2007
EXCELLENT RECIPE!!!
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Cooking Level: Intermediate

Home Town: Dunwoody, Georgia, USA
Living In: Norcross, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 6, 2007
We made cupcakes out of this recipe and they were delicious!! I halved the recipe and got 12. They came up perfectly over the side of the cups and tasted SO good--thanks for the great easy recipe its gone into our "keepers" file!
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 20, 2007
An excellent recipe and a true pound cake, where you use an actual pound of each ingrediant. I reject any recipe that does not have a pound of butter in it. Those cakes are good, but not true poundcakes. I've become a poundcake snob. LOL! I add some lemon zest, or a full two teaspoons of vanilla extract sometimes. I've also been known to trade the sweet milk, for buttermilk. I've made this and the other Grandmother's poundcake from this site over and over and will not use any other recipes for my pound cake.
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Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 31, 2007
I have made this about 30 times since finding this recipe...I SOOOO should have posted this rating sooner. This was FANTASTIC...I noticed the last two people rated this with ONE star and they must be crazy or not experienced with baking. I bake almost every day...for the past 10 years and this is BY FAR the best pound cake recipe I have found yet. It is moist, tasty fluffy and flavourful....I think I baked it in less time, but I prefer things baked with a lower temp and less time...just a personal preference. I took it out as soon as the center seemed remotely cooked and left it on the counter for about an hour before attempting cutting it. It was soooo good. My hubby and kids ate a whole one that night and my hubby took another to work the next day and got rave reviews from it. This is the only pound cake I have made since finding this recipe and it will of course be the last...we have found a winner!!! SOOO tasty and moist. I have made this recipe as is about 25 times and a few times I made it with berries or apples or just with cinnamon. Its sooo good the way the recipe intended, but also good once in awhile with berries. Thanks soooooo so much for posting this recipe. Its definately a keeper.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 30, 2007
i too did not have a hot date with this recipe. i did not want to waste the cake so i sliced them and toasted them until they got a little burnt. my husband said it was better than the original.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 29, 2006
This is just the recipe that I wanted. It is the fourth recipe I tried, and the best. It was easy to make and very good. I did add the vanilla. I made this for a Thanksgiving dinner with a tropical fruit topping. Everyone loved it and 3 ppl asked for the recipe. One is an ex- baker
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 20, 2006
It came out better than I expected! Delicious - everyone loved my first foray into making my very own pound cake instead of buying another preservative-laden store-bought one. I added vanilla extract and next time may test it with lemon extract. :o)
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Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA
Living In: Summit, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 16, 2006
really great. I added a lemon juice and confectioner's sugar icing and made 4 poundcakes in one week!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 13, 2006
This was delicious and exactly what I was looking for: rich, classic pound cake. I've made this cake twice in the last week. Once with a tsp of almond extract and once with a tsp of vanilla. I scaled it down to 15 servings to make one good sized loaf. Because I didn't have enough of the right ingredients on hand, I substituted half of the white sugar for brown sugar, and the unsalted butter for salted butter. Instead of using parchment paper I buttered and floured the loaf pan. Result was terrific with (or despite??) my modifications! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 29, 2006
My whole family thought this was the best puond cake they have ever had! It was truly delicius.
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2 users found this review helpful

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Cooking Level: Expert

Home Town: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 10, 2006
Excellent! This was delicious, and not hard to make at all! I used whipping cream instead of milk, and a little white chocolate flavored toroni syrup. I also cut this recipe down (instead of 30 servings, only 10) which was plenty! It made a loaf cake and six cupcakes, I used this for strawberry shortcake and it was delicous! I have to say I was surprised because this had a wonderful texture and flavor, I also sub. margarine for butter, since I didn't have any butter. -Betsy
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Cooking Level: Expert

Home Town: Santa Rosa, California, USA
Living In: Redding, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 21, 2005
Fantastic! Hard to improve on such a classic, but I did add a tablespoon of vanilla extract - it turned out perfect! I made this with my four year old, and I know we'll be making this for many years to come. Thanks Patricia!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 19, 2004
Hi, Thanks for the recipe.The cake turned out perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 29, 2004
This cake is quick and easy to make. Because it is your basic pound cake, you can flavor it any way you like. The taste is rich and buttery. Also a good cake to try if you're making one for the first time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 15, 2002
This was a good old fashioned recipe that I haven't had in years. Very good if you want to get back to the basics!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 3, 2002
This is a fabulous recipe! I am taking two of the cakes to a bake sale and keeping one for us! I used orange extract for the flavoring as that is what I had on hand and it is wonderful! Thanks, Patricia, for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 15, 2002
I loved the taste of this cake. I divided it in half and tried to make 2 pound cakes but I didn't quite have enough batter to make 2 cakes. None the less, it turned out great and will be made again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.56 star rating.
Reviewed: May 1, 2002
This turned out terribly. There was far too much butter and I know I followed the recipe to a tee. It was rubbery and tasted more like sweetened bread than any pound cake. If this was the intended outcome then it turned out just right, otherwise it's really just not a pound cake.
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Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 12, 2001
I'm sorry but maybe I too did something wrong with the recipe because it really turned out not so good. I love to bake so it was amazing that I had trouble with this cake. Maybe I'll try it again one day.
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10 users found this review helpful

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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Elmwood Park, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 23, 2001
I really enjoyed this cake. The texture is great and directions are simple. I also made cupcakes, which I cooked in 30 minutes, to go along with the loaves. Wonderful!
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