Reviewed: Jan. 6, 2013

Tried this recipe for the first time and came out perfect! Very easy recipe to follow.

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Reviewed: Jan. 6, 2013

This cake is great. I have made it several times. The first time I followed the recipe, except using a bundt pan because this is what I had. It is excellent! Next time added a teaspoon of homemade vanilla extract - even more yummy. Last time, 1 teaspoon of lemon extract and 1/2 teaspoon of vanilla extract - so good. However, this cake is perfect with just the recipe as stated! Classic flavor that you can adjust as you like.

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Prepgirl

Reviewed: Dec. 24, 2012

Wow, this was great! I baked at 325 since I used dark pans and they were done in 45-50 minutes. Nice light texture but dense at the same time-different than any store bought cake I have ever tried. this is going to be my standard cake recipe for the trifles I like to make. I did add 2 tsp of my homemade vanilla since I love the flavor it gives. I was very careful about the mixing after I added the flour since so many seemed to have problems. The batter was very light and pretty much stayed where it poured so needed to be flattened a bit. Thanks so much for the recipe!

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akline

Reviewed: Dec. 20, 2012

This is perfect! I've been looking for pound cake that tastes like what my mom used to make. I did add one tsp. almond extract. My husband loves it warm with raspberry jam. So easy to make too.

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cynthia

Reviewed: Dec. 12, 2012

I made this out of curiosity as I really wondered how it would turn out without any baking powder. I followed directions exactly as laid out and got the most beautiful results. My Nigerian grandmother made cakes like this,with delectable flavor,rich texture and thoroughly moist. I added orange zest (as Mama would have done for its incomparable flavor profile) to subsequent cakes but it's really fantastic as is. I do mine in Bundt pans and bake for 25 minutes then tent with foil and bake for 10 minutes more. This is super easy and a great cake to whip up for company.

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earthmotherfromnj

Cooking Level: Expert

Home Town: Piscataway, New Jersey, USA

Living In: Brooklyn, New York, USA

Reviewed: Dec. 8, 2012

Holy moly this is a good cake. I made it today for my husband's birthday. He wanted a "real" pound cake and I must say that this recipe delivered. So delicious. I added 2 teaspoons of vanilla and next time I'll add lemon flavoring and zest.....soooo good. Taste like what mama used to make.

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BernaC

Reviewed: Nov. 8, 2012

Great, classic pound cake. Made for a fondue night with our friends. Excellent dipped in chocolate and the leftovers made great strawberry short cakes!

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mandiroo1213

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Oct. 10, 2012

I don't know why I'm just now reviewing this cake, it's become my staple pound cake recipe. Just great :-)

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Sable Venus

Reviewed: Sep. 18, 2012

sooooooooooooooooooo great!

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Andrea

Reviewed: Jul. 19, 2012

The perfect recipe - thank you for sharing! I even halved the proportions and made cup cakes with the batter (I got 24) and they turned out fabulous! I grated in the zest of a lemon for the aroma. I had to bake for 30 min...maybe 25 next time so the outside doesn't crust as much.

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