"A good pound cake recipe from scratch. This is great served with fresh fruit and ice cream." — Asada
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2 1/2 cups
I tried this recipe for the first time.
My whole unit love it, absoluately love it. I will be keeping this recipe and use for holidays and anyother occasions that come up and I have to bring something.
Although this cake came out looking very good, I found it a bit too bland and a little dry. Next time I would put in more butter and some vanilla flavoring.
Was very good tasting but I think there may have been an error in posting of the recipe. It said cook for 20-25 mins at 350. It took at least double that time. It was still a great cake and I used a buttercream frosting that went wonderfully with the cake. Thank you.
Good poundcake!4 stars only to leave room for improvement.After the review saying the cake was dry and bland I decided to add 1/2 cup butter,1/2 cup sour cream,1/2 t mexican vanilla(Poundcakes are expensive and I didn't want my ingredients wasted on a dry,bland recipe).I used a greased and floured bundt pan.It turned out beautiful and tasted delicious.The ONLY thing I would change is that it was a little porous for my taste.I like a DENSE pound cake.We ate with strawberries and whipped cream.It was a big hit!
A great classic pound cake. A little crunchy on the outside and moist in the middle. I served it with Strawberries and whip cream. Yummy. Will make again.
This made a lot of pound cake! I used it for trifle and it was way better than buying one from the store! Yum!
very good delicious cake! I added a little vanilla for taste and I had to cook it about twice as long
Good pound cake. Not dense. Not very sweet.
* Percent Daily Values are based on a 2,000 calorie diet.
Pound Cake II
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 96
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