Reviewed: Nov. 12, 2010

Love it! This is way better than any store bought pound cake! I added pure vanilla extract & a small spoonful of sour cream to mine, it turned out great! Now I can see why maybe a few people gave this recipe bad reviews, if you eat this right out of the hot oven, it doesn't taste so great hot. It needs time to settle & cool. I highly recommend waiting until it has completely cooled before you try it, you shouldn't be disappointed! I think it tastes even better the next day! Great recipe, so simple, so easy to make. I love it!

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Reviewer:

Katie

Cooking Level: Intermediate

Reviewed: Nov. 11, 2010

perfect!!! just what i'd been looking for. always wondered how the bakeries managed to get such impeccable texture. finally found it:)

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Reviewer:

moony_oo

Reviewed: Nov. 4, 2010

WOW!! This is the best pound cake I have ever made. It is so moist and delicious. The only problem I had was I put the batter in two 9x5 pans and that made too much. Took to long to bake and the top got a littlt too done, but other than that this recipe is GREAT. I added two teaspoons of vanilla, but I might use coconut next time. Thanks for sharing this recipe. Just wanted to add another note. I cut the recipe down to 20 servings and put in two 9x5 pans and they come out better. Tonight is my 3rd cake in two weeks. My husband and all his co-workers love this cake and each time I have changed the flavoring-vanilla, cinnamon and tonight is coconut.

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Reviewer:

MarilynM

Reviewed: Nov. 2, 2010

I gave this cake only three stars because although it was good it wasn't exactly the best pound cake i've had as other reviewers said my cake came out too fluffy for a pound cake in my opinion. I did cut the recipe in half and that might have made the difference but I'll think I'll need to find a new recipe

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Reviewer:

studcook123

Reviewed: Oct. 30, 2010

Classic! I used just two 8x4 loaf pans and they baked wonderfully, there was no mess. 3 loaf pans would have made the cakes too small. My boyfriend said this recipe reminds him of the Pound Cakes his mother used to bake when he was a child. Without a doubt a 5 star recipe. Thanks WHOLEGRAINWOMAN. This is my new "go-to" recipe for pound cake. I can't wait to share this outside of the home.

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Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: Oct. 19, 2010

absolutely delicious! That cake was wonderfully moist, but dense at the same time. A true winner :) Variation: Ginger/lime pound cake: Add 2 tsp. ground ginger to batter. Lime icing: juice of 1 lime, 1 C. powdered sugar, 1 T. milk. whisk together and pour on luke-warm cake (about 45 minutes out of the oven).

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Reviewer:

dramagal124

Cooking Level: Expert

Reviewed: Oct. 18, 2010

Very light flavor. Works well in other deserts.

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Reviewer:

sixpeck

Reviewed: Oct. 14, 2010

This was the best and easiet recipe. I used one other on this site and it was good, but this one is great. cake came out wonderful. The only thing is I used a bundt cake pan instead of a loaf pan and it was to much batter for the bundt pan, but other than that it was wonderful.

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Reviewer:

tifanilane

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Oct. 6, 2010

So good and so "real." I felt like I was eating the same pound cake that pioneer women made. Well uh, not the same exact cake, but you know what I mean. Don't add anything. Enjoy it just the way it is.

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Reviewer:

MizMagg

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Oct. 4, 2010

I followed this recipe to the letter, and got a super crunchy top. The interior cake consistency is rather fluffy - not very much like a pound cake at all. Not sure I'd rely on this particular recipe in the future. The flavor is nice... but this isn't much of a pound cake, I'm sorry to say.

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