Reviewed: Nov. 2, 2008

I used this recipe to make a cake for my sister's birthday. I replaced the butter sauce with chocolate frosting and baked the cake in two 9-inch pans at 350 degrees F for about 30 minutes. The cake turned out moist, buttery, and delicious. I'll be using this recipe again!

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Grace

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Reviewed: Oct. 20, 2008

This cake turned out great, it is very moist. I wished i had a smaller stick to poke it with, will keep a look out for something.

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WaLkSwItHmOoN

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Toney, Alabama, USA

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Reviewed: Oct. 12, 2008

Great cake!

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tommij93

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Reviewed: Oct. 10, 2008

Being from the south, pound cakes were and still are a staple among recipes passed down to family cooks. This one fits that description very nicely, indeed. The cake has a tender texture and is moist even without the butter and sugar mixture. I've done it both ways and no one in my family will turn it down, either way! It's the perfect answer when a friend comes over for a cup of coffee and an afternoon chat! Just make sure you have copies of the cake recipe. They will, no doubt, ask for it! Many thanks for an excellent recipe.

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Oct. 8, 2008

Mmm... delicious! I substituted oil for butter and regular milk for buttermilk to make cupcakes, and it turned out great. The icing came out more like a nice vanilla glaze.

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outerspace

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Reviewed: Oct. 5, 2008

This is the best cake I've ever made! It's relatively easy and although quite gluttonous, worth every single calorie! I did have a moment of panic when I added the buttermilk and it started curdling the mixture, but I just pressed on and added the dry ingredients and it smoothed out very nicely. The end result reminds me of a buttermilk bar doughnut, which are my favorite variety, so I absolutely loved it. I served it with cherries and vanilla ice cream and it made a perfect adult birthday cake...I will make this cake many times in the future!

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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Reviewed: Sep. 29, 2008

It's good, but not the best. I have made much better cakes on this website. Honestly, it is thick kind of like a poundcake but without the flavor of a poundcake. Also, it was a little dry.

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Marialois

Cooking Level: Expert

Home Town: Saint Marys, Ohio, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Sep. 28, 2008

Excellent cake! Didn't have a bundt pan so I adjusted the recipe to 3/4, used a normal loaf pan and the cake turned out beautifully golden and deeelicious. This is my husband's new favourite butter cake. A real keeper!

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Alie

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

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Reviewed: Sep. 25, 2008

I didnt change a thing and it turned out as close to perfect as a cake can be. Taste and texture - we all loved it! a keeper for sure. Thanks!

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love4chocolate

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2008

This is been my family's birthday cake for over 40 years. We do separate the wet and dry ingredients when we mix it and we beat it for several minutes after each egg, otherwise it doesn't turn out right.

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TOWERGIRLUS

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Reviewed: Sep. 1, 2008

Tastes good even without the buttersauce!

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Acey

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Reviewed: Aug. 23, 2008

Used some bourbon in it too. SOOOO good!

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Aug. 22, 2008

Pretty average & tasted like flour. I'm an avid baker & I won't be making this again. The only reason I'm giving it 3 stars is because I did enjoy the sugar topping :) it was crunchy and delicious. I added cinnamon to the batter & had i not- I'm sure it would have tasted worse. Not good at all.

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Rebekah

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Owensboro, Kentucky, USA

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Reviewed: Aug. 18, 2008

This cake was good but I didn't think it was anything too special. I used a kabob skewer to poke the holes and I'm thinking it would've been better if I had made bigger holes for the sauce to seep into. It was a quick and easy recipe. My nine year old daughter made w/ a little supervision from me. I think the cake would've been better w/ a chocolate glaze on top of it.

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Stacey

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Reviewed: Aug. 17, 2008

This was a good cake, but the glaze was a too sweet. I think that next time I would just put a chocolate glaze on top because the actual cake had nice texture and taste. I did not make any changes. Note that I never seem to have buttermilk on hand, so I just added 1 Tablespoon of white vinegar to 1 cup of milk.

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BigAspirations

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Leawood, Kansas, USA

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Reviewed: Aug. 11, 2008

Great texture. Simple and Sweet. I added rum extract in place of vanilla. Was a HUGE hit in the house & neighbors... Thanks for sharing!

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dtmoody

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Reviewed: Jul. 25, 2008

This cake is so moist and yummy. I served to 45 nurses from 21 countries and everyone loved it.

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Nurse in Africa

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

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Reviewed: Jul. 19, 2008

Everyone loves this cake! I am asked for the recipe every time I make it. Thank you!

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OUTLIER

Home Town: Annandale, Virginia, USA

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Reviewed: Jul. 8, 2008

Made this cake today.And as I always do,followed the recipe as written.Had no problem with it sticking to pan (and used only Pam cooking spray).This is a BUTTER cake,or in other words,a down home missing your mama or grandma's cooking type of cake.If you want gourmet,then you are looking at the wrong recipe!It's a delicious and moist cake(even without the butter sauce).Would'nt change a thing!!!

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Angie

Cooking Level: Intermediate

Home Town: Lexington, Missouri, USA

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Reviewed: Jul. 7, 2008

This is my go-to cake! I have made it countless times and each time get rave reviews. Even without the butter sauce, it is a great cake that can be used as a base for any dessert. Serve with whipped cream and fruit, custard, chocolate fudge sauce, icecream with the works, maserated berries... or eaten just like that. The possibilities are endless. Thanks for sharing!

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