Very nice pound cake, moist and heavy. This mixture made 2 loaf pans!! YUMMY!

Excellent Recipe! I was looking for a light pound cake and couldn't find one until I found yours! Cheers its wonderful!

This was my first attempt at baking any kind of cake from scratch, and it was delicious!! I halved the ingredients to make a kind of "short, mini" bundt cake and it only needed 30 min. to bake. Thank you for a great recipe. I'm so proud:)

This was a great cake! I took the suggestions made by others and divided the batter in two pans! I also cut the sugar by half a cup. Turned out great! Thanks!

This pound cake is delicious, very moist, and reminds me of being a kid in south Georgia with my nanny in the kitchen pulling out a big pound cake from the oven and placing it on the window to cool.

After reading the other reviews and comparing this recipe to another i've used recently, i changed a couple of things, and it turned out great! First, i eliminated the baking powder. This eliminated the overflow problem and gave it a definite pound cake texture. Also, i used 2 cups white sugar and 1/2 cup brown sugar for a little twist. It was delicious! A perfect stand-by bundt cake recipe that can easily be slightly altered to accommodate different flavors.

This recipe sounded good and simple, so I tried it... It was really delicious and super simple. I didn't change a thing in the recipe, but did pour a portion of the batter in a small bread loaf pan. Everyone mentioned that it overflowed so I decided not to waste the extra. It worked great. Be sure to grease and flour the extra pan for easy removal. The cake is very flavorful and needs only a good glaze. I used the one mentioned with extra lemon juice. Made it last night and we finished the last of the cake this morning with coffee. Delicious!!

This cake turned out really delicious and simple to make!! LOVELY!

Not at all pleased with this cake. It is not a pound cake. What you get when you make this is basic yellow cake. It tastes fine and I wouldn't hesitate to use this for a birthday cake but it's too light and airy to be a pound cake. I thought with 6 eggs in the batter that it must be a heavy, dense, rich cake. It's nothing like that and I don't think I'll be making this again. Thanks.

This is a great pound cake recipe and changing the serving to 8 is perfect for a loaf pan. If you have a larger pan then you can keep the servings the same.

This recipe was almost perfect for my purposes. I only had a 9x13 cake pan (silly, I know) so I was looking for something that would really fill up the pan and this was absolutely it. It was done in 60 minutes and was suprisingly browner than I wanted it. The taste was great but it was just darker than I was expecting. It was definitely a lot lighter than most pound cakes and it actually took a couple of bites for me to register that signature 'pound cake' texture. I served it both plain and drizzled with lemon sauce. It was great both ways.

Very good pound cake. I made it in two loaf pans, it rose quite a bit, but didn't overflow. I also made whipped cream to go with it...very good!

I follow the recipes as it is except for the Milk, I modified this recipe into a strawberry chocolate chip cake..instead of milk I used strawberry smoothie, add 1 cup of fresh strawberry cut into small pieces/chunks...and 1/2 cup chocolate chip, red food coloring to make it pink...it's so moist...definitely a keeper. It did leave a behive shape of cake on the baking sheet though...good for tester :)

This is a great cake! It is nice and moist, not as heavy as many pound cakes. I baked it in a tube pan and had no problems with overflow. It took 70 minutes in my oven. I will definitely make this again.

The best fool-proof, versitile cake recipe I've ever used, and I've tried a lot of them. You really can't screw this up if you follow the recipe properly. As for it rising too much, I've never had it happen and I've done more than a dozen of them.

I made this recipe for a group and everyone loved it! I served it with fresh, sweetened strawberries and ice cream, but it was delicious by itself. I read the other reviews and baked it in two pans, one large tube pan and a loaf pan, to make sure it didn't overflow. This was not needed - it would have done fine in just the tube pan. I also used 1/4 cup brown sugar in place of 1/4 cup of the white sugar. I think this added a nice flavor. I did place a cookie sheet underneath and was glad I did as I had some liquid leak through the bottom of my pan. Overall, this is a great recipe that I will use again.