Reviewed: May 6, 2012

I made a pound cake that was designed by Paula Deen and my husband HATED IT even though I thought it was good..so I decided to just in there and make another pound cake and I must say My husband LOVES THIS POUND CAKE!!! I didn't put any glaze on it but I will keep this recipe and make more of it!!!

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Reviewer:

Levornia

Cooking Level: Beginning

Reviewed: Apr. 22, 2012

YUM!! I just made this cake ... We eat ours without icing as my husband and I are not big fans of it. I made 2 changes. 1st i used all butter and I reduced the sugar by half a cup. It was done in about 65 minutes. I also covered the top around 45 minutes as it was done. I will definitely be making it again and will reduce sugar to two cups as this cake was still too sweet.

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Reviewer:

abeer83

Reviewed: Mar. 13, 2012

Easy to follow directions...with great results! This is delicious! Thank you!

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Reviewer:

squirkie1

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Mineola, Texas, USA

Reviewed: Jan. 27, 2012

This is a pretty good pound cake. The consistancy is off a little. I think there's just a tad too much sugar in it for me. If I make this one again, I think I'll cut the sugar by 1/4 to 2/3 cup. The taste is good with just the vanilla, but like I said it's a little sweeter than I'm used to in a pound cake. I give it an A-.

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Reviewer:

JCox

Reviewed: Dec. 29, 2011

I'm 26 and cannot bake to save my life :-( I decided to make this yesterday for my son and husband. Omg it was so gooood. I've never baked anything so good. My boys were so proud of me lol. I did substitute the milk for orange juice....so yummy. My husband took some with him this morning for his coffee :-) he called today to ask if there was anymore left ah ah Thanks for sharing the recipe!!!

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Reviewer:

Mom2david06

Reviewed: Dec. 26, 2011

I baked this cake for our church Christmas get together-it went fast!Very good! I did add some almond extract (1 tb.) It was fantastic ! I did have a problem with it overflowing the bundt pan however.It really needs a big bundt pan.

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Reviewer:

littlekat

Home Town: Bolinas, California, USA

Living In: Amston, Connecticut, USA

Reviewed: Dec. 3, 2011

Really delicious!! I substituted Eggnog for milk and added a dash of nutmeg and ginger, as I was going for an eggnog poundcake. Yummy!!

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Reviewer:

sarabeth

Cooking Level: Intermediate

Home Town: Normal, Illinois, USA

Living In: Brooklyn, New York, USA

Reviewed: Sep. 15, 2011

Excellent. Followed directions exactly, and creamed butter, shortening and sugar 25 minutes. Stuck to my pan, but is still delicious. Just baked for family, and they won't care if it isn't exactly perfect looking since it tastes so good!

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Reviewer:

kjc123

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Jul. 3, 2011

This is the best pound cake I have ever had! I took another reviewer's suggestion and added lemon extract. I put in 1 tsp and it was PERFECT! I made cupcakes (2 doz from one batch), filled them with a strawberry puree and topped them with a whip cream frosting. OMG....so good.

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