Reviewed: Mar. 22, 2013

Very good cake and it lends itself to variation. I make a lemon pound cake by adding the zest of 2 lemons to the batter. At Christmas I made a lemon poppyseed cake by adding the lemon zest and 1/4 of poppyseeds. Whether you use the original recipe or try variations, this cake comes out yummy and tastes like REAL pound cake, which is what I've been looking for. Thank you!

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Reviewer:

LizWilson

Reviewed: Oct. 21, 2009

This makes a ton of cake. I made a full loaf, two smaller loafs, and an even smaller loaf of it. It's a guessing game as to how long they take.

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3 users found this review helpful

Reviewer:

Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

Reviewed: Aug. 23, 2008

did not like this i even added another cup of flour and had to throw them all away.

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Reviewer:

lynnsgoodys

Reviewed: Aug. 9, 2008

Mmm! Yummy yummy. The cake came out perfectly - texture, taste, colour, everything. Thank you for sharing! I'm a kid so I can't use liquor, but I boiled some raspberries in sugar and water until it became syrupy, and that tasted fabulous with the cake (which was also great on its own). Delicious!

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7 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 1, 2008

I made this for a small group of people and almost everyone commented on how good it was. I used margarine instead of butter and it turned out well. I used a different raspberry sauce, though.

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2 users found this review helpful

Reviewer:

Patricia M

Reviewed: Apr. 19, 2008

This was a good cake in the first 24 hours, but it was excellent the third day. I made two: one in a larger pan and one in a smaller one. The one in the larger pan got too done around the edge but the one in the slightly smaller loaf pan turned out great.

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2 users found this review helpful

Reviewer:

Christie T.

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Reviewed: Oct. 12, 2007

I have made many, many pound cakes but this recipe is the best!! The only thing I did different is added a few different flavoring: coconut, jamaican rum, black walnut. It was delicious!!

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17 users found this review helpful

Reviewer:

Sherri

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Living In: Magnolia, Texas, USA

Reviewed: Aug. 27, 2006

Everything you could ask for in a pound cake. The nutmeg comes through pretty strong, so be carefull to add more than what is called for.

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3 users found this review helpful

Reviewer:

MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Aug. 15, 2006

Beautiful cake and the sauce is to die for. I actually used Chambord instead of creme de cassis and thought it was terrific.

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10 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Aug. 6, 2006

Wow! What an awesome cake. Sweet and beautiful. I made it exactly as directed. One sneak trick..if you're going to invert it after you cook it, eat the crunchy crust that comes from baking it. Once inverted, no one will ever know. But WOW...what a treat.

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4 users found this review helpful