The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 22, 2009
In a word…Excellent
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 29, 2009
I have been making this cake for a few years, after finding the recipe in the Allrecipes cookbook. It never fails! The texture, taste, and appearance is consistently outstanding. Nothing needs tweaking as far as I am concerned.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 29, 2009
Fabulous recipe! Fabulous pound cake! Thank you!
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Cooking Level: Expert

Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 4, 2009
Best poundcake ive ever made!!!! However ive used 1/4 cup of fresh lemon juice, 2 cups of powdered sugar, 1 tsp pure vanilla for a glaze instead an omitted the pecans, I also, added at one time 1-1/2 cups of mashed bananas, 1 tsp of banana an vanilla extract. Omitted the 3 cups of sugar for 2 cups, the bananas make them sweet as well.My kids love it! ust perfect, moist, sweet,crunchy 2 thumbs up to the owner of this recipe, THANKS.....
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 25, 2009
This is a classic recipe for pound cake but this is the first time I've made it with cake flour rather than all purpose. I've decided either can be used with perfect results. Moist, dense, buttery and delicious, just as a good pound cake should be - so long as you cream the butter and sugar well, don't overmix once the flour mixture is added, and don't overbake! I skipped the pecans and threw in maybe 1-1/2 cups of blueberries. To finish, I topped the cake with a glaze of powdered sugar and lemon juice. I used a specialty Bundt cake pan and between it and the polka dots of blueberries it made for a beautiful presentation!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 3, 2009
MY MY MY!!!! I am a new cooking with a live-in boyfriend and he is oh so picky. I made this cake and WOAH! it is so easy to follow and so ggod. he and all of his friends loved this cake. I did change a thing. Thanks for this great cake!
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Photo by sonte

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 26, 2009
It was a little on the sweet side, especially if you included the topping. Next time I will probably reduced the sugar a little. I made this for a Memorial Day picinic and no mentioned it being a little on the sweet side, they all loved it!
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Cooking Level: Intermediate

Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 20, 2009
This pound cake turned out awesome! After reading a couple of the reviews, I doubled the glaze and pecans. Definitely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 26, 2009
worked really well, I just needed this recipe for plain poundcake, so I didnt do pecans. I added almond extract and poppy seeds. a good recipe for pound cake, and really heavy.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 19, 2009
OMG I MOST OF DID SOMETHING WRONG IT LOOKS PRETTY BUT IT DON'T TASTE GOOD AT ALL
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 19, 2009
This is a great cake and I wouldn't change anything when making it. I personally didn't use the pecans cause I didn't have any. I will say this got better the next day but is not really a pound cake consistently...a little more like a thick cake. But very good!
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Cooking Level: Intermediate

Living In: Summerfield, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 10, 2009
This by far the best pound cake ever! I sometimes have added lemon zest or lemon extract to the recipe as my husband LOVES Lemon cakes. I have also added spices to the recipe on occasion and it turned out as an awesome spiced pound cake. This cake also freezes very well!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 7, 2009
Wonderful cake! All my children loved it, even my hard to please teenager. Unlinke some other commentors, I wouldn't recommend reducing the amount of sugar, though this is probably just a matter of taste.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 13, 2009
This was so good! I made it into a 2-layer 9-inch cake for my mom's birthday so I lowered the oven temperature a little and watched it closely. I made the glaze a little thicker to be more like frosting but it would have been fine as a glaze too. I sprinkled pecans on the bottom of just one of the pans, which went in the middle with the filling. I also mixed about 1/4 cup of pecans in with the flour mixture. This cake was a huge hit.
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Photo by xx thinkpink xo
Living In: Issaquah, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 24, 2009
I baked it exactly as instructed with no changes, and my entire family loved it. The glaze over top with the pecans was a perfect touch. Next time I may mix some chopped pecans into the batter itself to add something more. Thanks for the recipe!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 23, 2009
This cake had the taste and texture of an angel food cake rather than a pound cake. Also, the glaze didn't enhance the flavor at all. I was disappointed in this recipe - won't use it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Photo by Verena
Reviewed: Feb. 11, 2009
Love it! At first I was a little apprehensive about putting the orange glaze on top of the cake. I was worried that the orange would somehow overpower the cake but I wanted to make it the way the recipe stated and I was pleasantly surprised! It just works and I loved it! I baked mine in a tube pan and just as other reviewers stated, it was a little difficult to get out of the pan and I'm not sure why. This is an excellent recipe. Simple to make with a down home taste. Really good, a keeper!
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Photo by Verena

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 9, 2009
Good, but not excellent. I made some minor changes, I reduced the sugar to 2 cups and I'm glad I did, and added about 2 tbsp of vanilla. The texture was wonderful, but not as dense as I'd like, which is weird considering the thickness of the batter! I did split the recipe in half and made half w/ the pecans and the other half I added the zest of a lemon and about a cup of blueberries. This was delicious!! Will be keeping this one in the recipe box,,, but will continue to tweak I think, until we have it perfect.
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Cooking Level: Expert

Living In: Herkimer, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 14, 2009
Great recipe. I got bored last night so I looked up what ingredients I had to bake a cake and came across this! I don't have a tube pan so I just used a regular old 9x13. I followed the directions except I used regular sugar because I didn't have confectioner's sugar. It turned out a little...hard? lol. I doubled the glaze batch to cover it and cut the baking time by about 30 minutes. It was so good though. I think I'll make this again. :D My husband liked it. hehe
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Photo by Lyndsey

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Biloxi, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Photo by ROBINBRADY
Reviewed: Dec. 21, 2008
Excellent. I add about 1/2 cup ground pecans to the flour mixture, using all-purpose flour. I also used about 1 1/4 cups of sour cream. I also used my tube pan and sprinkled the top not only with pecans but also with edible glitter for the holiday season. This filled the tube pan and made a very tall cake. I also cooked at 325 degrees for 1 hour 10 minutes and it came out perfect.
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Photo by ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA
Living In: Meridian, Texas, USA

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