Sorry, but I really have to question the one-star reviews; maybe they were just expecting something different? Because honestly, I think you'd have to try to mess up this recipe. I actually only made this cake so that I could take pictures of it for a project, so I wasn't terribly invested in the end product- in fact, I only chose pound cake because it required the fewest ingredients and, therefore, no grocery run. I cut the recipe down to one third, I rounded measurements, and my rarely-used loaf pan turned out to be bigger than I thought, so I ended up with an odd, flat loaf. My butter and eggs were cold, and I probably could have beaten everything a litte more thoroughly. The point? This cake is STILL pretty darn good. Would I bring it to a party? Probably not, but it won't last long around my husband and me. And considering how I tortured it, imagine how good it would be done right. For what it's worth, I did add a tablespoon of vanilla, and took it out after 40 minutes because my single, squashed little loaf was looking a bit brown around the edges - probably would've been perfect at around 35 minutes.
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Sorry, but I really have to question the one-star reviews; maybe they were just expecting...