Reviewed: Jul. 14, 2007

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.

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Rachel S.

Cooking Level: Expert

Home Town: Lansing, Kansas, USA

Living In: Leavenworth, Kansas, USA

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Reviewed: May 30, 2007

The best fool-proof, versatile 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. 05 april 2009 - update: still my favorite cake ever. If you're doing large batches (i.e. professional baker), make the recipe for 24 portions, and it fits perfectly in a full sheet pan. Also discovered that it works fine if the oven is already preheated; just decrease the baking time and watch it closely.

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Lexan

Cooking Level: Professional

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Reviewed: May 29, 2007

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.

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Kriegler

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Reviewed: Apr. 8, 2007

I made this for 8 servings and it fit perfectly in a bundt pan. It was good, but better the next day, after stored on a covered cake stand. I served it with strawberry sauce and it was a nice dessert. Not spectacular, lighter than most pound cakes I"m used to, but it was good.

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czk

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Lorton, Virginia, USA

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Reviewed: Apr. 1, 2007

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 :)

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carries

Cooking Level: Expert

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Wylie, Texas, USA

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Reviewed: Mar. 25, 2007

I couldn't find an orange pound cake, so I've made the following changes to this recipe: - I've reduced sugar to 2 1/4 cups; - I've increased vanilla to 2 tsp; - I've reduced (boiled down) 1/2 cup of O.J. to 1/4 cup and used it instead of 1/4 cup of milk. - I've used 1/2 cup of milk; - I've added grated zest of one orange. I also baked it at 325F for 80 minutes. It turned out very well, with a nice (however mild) orange flavour. We had some friends over for tea and they loved the cake, having seconds and thirds. Everyone's favourite part was the golden crunchy crust. This cake is not going to become a kind of recipe I would make over and over, but I will make it again for Easter.

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JoeyAngel

Cooking Level: Expert

Home Town: Lublin, Lublin, Poland

Living In: Scarborough, Ontario, Canada

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Reviewed: Mar. 12, 2007

This was the first pound cake I ever made and it turned out beautifully! I halved the recipe though cause after reading the reviews it seems that you get 2 cakes from the full amount of batter. I got 1 perfect sized cake. The batter does rise quite a bit and the top seems to brown fast so I had to turn down the heat 3/4 way through cooking. It smelled wonderful in the oven, yum! The taste of the cake itself is not too sweet at all, in fact it's perfect and I was delighted by this because it leaves opportunity for many different types of toppings! I served up some slices with a dusting of confectioners' sugar and a generous drizzle of Sue's Hot Fudge Sauce (found on this site) and it was great! I think I'll add some whipped cream to the combination next time around. Thanks for the wonderful recipe!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2007

Delicious! Going by other reviews, I baked on a cookie sheet for 90 min. at 325. It was perfect.

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pagansmom

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Reviewed: Dec. 5, 2006

This cake was delicious!! The top started to brown too fast so I just turned the temp down and cooked alittle longer. Everyone loved it!!!

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NONNI44

Home Town: Malvern, Pennsylvania, USA

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Reviewed: Oct. 23, 2006

The taste of this cake was good but the texture was not like a pound cake. If i was going to make this cake again, i would bake it at 300 degrees because the top and outside was nearly burnt but the middle of the cake wasnt close to being ready.

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Jb363

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Reviewed: Jul. 2, 2006

Delicious! I had my daughter make it and it was DELICIOUS!

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cookin'_beauty

Cooking Level: Beginning

Living In: Ocala, Florida, USA

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Reviewed: Jun. 5, 2006

Out of all the pound cakes I have made, this is the best-ever.

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Barbara C

Cooking Level: Intermediate

Home Town: Midlothian, Virginia, USA

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Reviewed: Mar. 17, 2006

Good basic pound cake. The outside of it came out slightly crisp and sweet, and the inside was very moist. It raises very high so be careful. I took the advice of another on here and used a cookie sheet underneath. It will spill through the center hole of the bundt pan.

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ChefRenee

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 8, 2005

Excellent Recipe...mine was very moist and firm...the outside was just a little bit crusty and it turned out a beautiful light golden brown. It did take the full 90 minutes in my oven but I checked on it from 60 minutes and on...I had taken notice of everyone who said that theirs overflowed....I put a cookie sheet on a shelf below and lined it with foil. There was some overflow but not a huge amount. When I inverted it was a very large pound cake. I did use 2 full teaspoons of Watkins double strength vanilla and the flavor was excellent. Loved this recipe...can't wait to try it with strawberries and whip cream.. Thanks

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TAMMYMITCHELL

Home Town: Dallas, Texas, USA

Living In: Rowlett, Texas, USA

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Reviewed: Jul. 1, 2005

I've made this one about 10 times. It's a great pound cake! A LARGE tube pan does nicely with no overflow. Sometimes I add some thing different, extra sugar, lemon extract, almond extract, food color swirls, etc. One time I only had 5 eggs, and it came out fine.

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TropicLuv

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 30, 2005

This did not come out good, it was like a lead brick.

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BajaValle

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2005

Good Recipe, the cake turned out pretty good. It was nice and soft. I used two pans like the others suggested and it was the perfect size because the cake did rise quite a bit. I decreased the sugar because my family doesn't like it too sweet and it turned out nice.

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OCEANWAVE

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Reviewed: Mar. 8, 2005

Delicious! I had no difficulty in over flow as I changed the servings from 12 to 10. It still produced a tall and fat bundt cake. Excellent flavor when I added a lemon glaze while the cake was hot so it would be absorbed. Thank you!

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INNERBEAUTY

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Reviewed: Feb. 15, 2005

I like the texture of this cake as it's lighter than usual pound cake. Followed others' suggestion of spliting the batter into 2 pans. I'm glad I did coz it rises high! I also mixed 1/4 of the batter with cocoa powder n chocolate chips for a "chocolate surprise". Will add lemon or orange zest next time to add more flavor. Overall a good cake.

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BLU3WATER

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 11, 2005

This was my first time using a recipe from an online source. I have to say that I was happy with the outcome the cake tastes very good. I used two loaf pans with it and it worked out very well.I also added extra vanilla extract. Happy baking everyone.

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