The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 15, 2009
First time making this forgot the milk, and it still turned out good. A little drier, but still yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Photo by POUKALA
Reviewed: Oct. 13, 2009
I used this recipe for two wedding cakes that I made, based on caption from BROWNEYES230117. Not only is it structurely sound for a tiered wedding cake, it is delicious! I received rave reviews on the moistness and flavor. Over two hundred people tried and loved it. One note: this recipe as is will fill one 12" round pan 2" high. I have also make 1 1/2 the recipe to make four 8" round pans 2" high (generously). I would think it will make three 8" rounds with one batch.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 9, 2009
i give it a 3 because HOLY MOLY if you really used 3 cups of sugar, i truly cant see how anyone could consume it. i used barely 2 cups sugar and its no where near what REAL POUND CAKE is supposed to taste like. however going by instructions , perfect way to actually make it come together. my advice is lower to say maybe 1 1/2 cups sugar that way you can GLAZE THE THING!
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Photo by Elise

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 10, 2009
Perfect recipe! The only thing is that the cooking time should be reduced to about 50 minutes. I didn't use an icing or glaze. This cake is wonderful as is. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 21, 2009
This is a fantastic pound cake! I did make one substitution in that I used an extra stick of butter instead of the shortening. It does make a lot of batter, so if you really wanted to, you could make three 8" layer cakes, maybe even four. It's also a very dense cake, so a small slice is filling, but it's so delicious! I topped mine with homemade whipped cream frosting and put some strawberries in the center. So good!
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Photo by TheMadBaker313

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 5, 2009
Great recipe! I substituted vegetable oil for the shortening and the results were spectacular. This cake was a big hit with my family and friends and has become a permanent part of my recipe collection.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 12, 2009
I had to cut down on the sugar as my son found it too sweet Otherwise a very good cake- Thanks Browneyes
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RM

Cooking Level: Expert

Home Town: New Delhi, Delhi, India

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 17, 2009
it was ok
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 14, 2009
This cake was really easy to make and was incredibly well received. Used it as a wedding cake-- HUGE success.
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Photo by girlmonkey

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA
Living In: Clovis, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 14, 2008
This was a very good Pound Cake. At first I thought using shortning along with butter was a little much. I noticed when I cut the cake,it was hard to cut and tough on the outside but all so moist on the inside.I made a nice Vanilla glaze drizzle.My family enjoyed the cake.My mother said the Cake is more like a Coffee Cake,and that it would go good with Coffee or Cocoa.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 12, 2008
This was an excellent cake. I made them for my office christmas party and everyone loved them. I did follow the suggestion of creaming the butter, shortening, and sugar together for 25 minutes, the only difference is that I used confectioner's sugar and it became a lot fluffier than granulated sugar, and allowed the butter to get to room temperature. But I do recommend this recipe to everyone!
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Photo by Allrecipes

Cooking Level: Expert

Living In: Waldorf, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 10, 2008
I have used this recipe several times and it always makes a great impact. Everyone always raves about this pound cake!!! I have made it in loaf pans and a bundt pan and it comes out great everytime.
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 6, 2008
I read the great reviews and went strictly by the recipe, but the cake didn't taste good to me. The texture was fine, but the taste was too bland. It didn't taste like a typical poundcake that I am used to, like the kind the ladies bake at church bake sales, or the local bakery butter poundcake. I'm not sure why, but the taste simply wasn't there. Sorry.
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Cooking Level: Expert

Living In: Middle River, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Photo by vicky
Reviewed: Feb. 27, 2008
really moist and sooooo easy to make gr8 cake for making novelty cakes with as it is not too spongy and doesn't fall apart but really moist in the middle gr8 cake.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 4, 2008
I would give this pound cake a 10 if I could! It is FABULOUS and moist. (I used two sticks of Blue Bonnett margarine instead of butter.) I am 51 years old and have never made a pound cake in my life, much less one from scratch. I made the first one with a hand mixer a few days before Christmas and got rave reviews at the law firm where I work and my family. Even my neighbor (who considers himself a pound cake expert) was floored by how good this one was. I made two more for a gathering on Christmas eve and my family's Christmas dinner. I have now ordered Kitchenaid stand mixer and plan to make lots and lots more of these fabulous cakes with variations. Thank you so much for putting this recipe on the internet!!!!!
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Cooking Level: Expert

Home Town: West Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 23, 2007
This was a delicious pound cake.It came out of the oven perfectly and tasted great.I am going to try and make it for the holidays and substitute the milk with eggnog and add mace. I can't wait to try it. Thanks for sharing the recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 9, 2007
It was simply the best! So this year instead of spending $50 on a birthday cake for my son's party, I'm gonna make this cake! Everyone loved it! Only recommendation, if you don't like real sweet cakes then try cutting the sugar down a tad bit.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 6, 2007
This did not have much flavor and the flavor that it did have was not a hit with the kids.
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Photo by JEWEL_ANNE

Cooking Level: Intermediate

Home Town: Somersworth, New Hampshire, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 3, 2007
Wonderful recipe. My husband thought it was an angel food cake. It was so easy to do. I am never good at baking but this one is proving me wrong. Kept the recipe as is, did not change a thing. Thank you.
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Photo by Aleisha

Cooking Level: Intermediate

Home Town: Arima, Arima Borough, Trinidad And Tobago
Living In: Palm Bay, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 10, 2007
I don't know what happened, I followed the recipe to the "T". The neighbor kids AND my husband spit it out when they tried it! I ate one piece but didn't care all that much for it. Sorry!
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Photo by Chickentarian

Cooking Level: Intermediate

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