Reviewed: Oct. 26, 2009

This cake turned out terrible. It took much longer to bake and was very dry. I will not make this again.I have baked many cakes over the last 20 years.

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WonderWoman

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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Reviewed: Oct. 17, 2009

This is a great basic cake recipe, but like a lot of fans here, I doubled the recipe to use a tube/Bundt pan instead of a loaf pan, added 1 1/2 t. vanilla extract, and used the eggs with Omega 3 added. I also suggest the use of the sprays with flour/fat mixed together(like Baker's Joy), as they get the crevices in fancy designed Bundt pans very well(even if they're nonstick pans, they can stick!).

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CHEFGEE

Cooking Level: Professional

Home Town: Newark, New Jersey, USA

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Reviewed: Oct. 11, 2009

Good cake. Everyone at the church liked it. One thing, be sure to grease or spray the loaf pan & dust with flour or your cake may leave a corner behind.

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oldman437

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Reviewed: Sep. 14, 2009

I made this with the following modifications- lite sour cream and a good splash each of almond and vanilla extracts. This is very delicious but I have to agree with others that it's slightly too sweet. Next time I will add less sugar. Thank you for the recipe, though Will- it's definitely one that I will use again and again.

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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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Reviewed: Sep. 13, 2009

Absolutely incredible! Yum, yum, and yum! I made only a few changes to suit my taste (lessened sugar to 3/4 cup), and divided the batter in two batches - poured first half in the loaf pan, then sprinkled with fresh, chopped strawberries, then poured remaining second half of batter over the strawberries.. smoothed the top (I tossed the chopped strawberries with a little bit of flour, to help them not "sink" to the bottom while baking - and it really worked)! I followed the suggestions of baking at 350 F, and I only had to go for 55 minutes until the toothpick test came out clean, and the top was a light golden brown (gorgeous). I topped each slice with homemade whipped cream that I folded more chopped strawberries into..and sprinkled slivered almonds on the whipped cream. I posted pictures, so you can see what the inside looks like, with the layer of strawberries! You can probably substitute with other berries, and yield similar results. :)

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Sep. 12, 2009

I added 1 teaspoon of vanilla extract. Baking at 350 degrees is a must! Quick and easy prep. Thanks for sharing this family recipe, Will!

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SarahSmiles

Cooking Level: Expert

Home Town: Westwego, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: Aug. 31, 2009

My family thought this was really tasty. This was very easy to put together. I did add some vanilla butternut flavoring to give it a little flavor boost. I served it w/ ice cream and hot fudge sauce. I will be making this again! Thanks for posting. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 13, 2009

Great little cake! I followed advice from others for lowering heat but mostly made it as is. I added lemon zest, lemon essence, white chocolate chips and yellow food colouring. I baked it in a silicone dish and then I also glazed it with a lemon glaze - Everyone keeps asking for more! My next twist will be oranges and bittersweet chocolate chips. YUM!

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MAMASITA76

Cooking Level: Expert

Home Town: Herzeliya, Mehoz Tel-Aviv, Israel

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 7, 2009

A little bit dry...It was O.K.

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Colombiana

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Aug. 4, 2009

This was such an easy recipe. My 11 year old daughter could make it by herself with no help at all. Made 2 in springform pans and then sliced the cakes each in half and made a four layer strawberry triffle back inside the springform pan. After sitting in fridge for a couple of hours I popped the pan and put it on a plate for serving - beautiful. YUM! See Berry Bliss recipe for triffle recipe.

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jonbrittim

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Reviewed: Jul. 22, 2009

Pretty good. I used the following suggestions, the recipe was doubled however but only 2 1/2 cups of sugar, and added vanilla.

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inounvme

Cooking Level: Expert

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Reviewed: Jul. 21, 2009

I'm giving this 4 instead of 5 stars because I thought it was a little eggy tasting, and more dense than I'm used to, but still very yummy. I've never had pound cake from scratch, so maybe it's supposed to be this way? I doubled for two loaves, but cut the sugar back. I also added 2tsp vanilla, and 1.5tsp almond extract. This tasted great hot, cold, and served in place of shortcake for strawberry shortcake with whipped cream.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Jun. 21, 2009

I made this and it was yummy however, I should have cut the sugar back as suggested. A little on the sweet side. I added 1 tsp vanilla and 1 tsp almond extract. I also added 1/2 stick more butter.

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liz64

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Reviewed: Jun. 21, 2009

This was really just outstanding. Wonderful recipe. I did make sure the eggs and butter were at room temp. and also added 1 tsp. of vanilla extract. A pinch on the baking soda was 1/8 tsp. I baked it at 375 for 30 minutes and 350 for about 35. It was pretty brown on top so I gently covered it with a piece of foil mid way through. Just delicious.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Jun. 21, 2009

This was a really good pound cake. I also turned the temp down to 350. I dont know if my oven was too hot but the bottom started to burn before the hour went by. But i just cut off the bottom part and it was still very tasty. Thank you for this great recipe.

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lizzieslittleliah

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Vicenza, Veneto , Italy

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Reviewed: May 29, 2009

I made this in a 9x5 loaf pan (recipe says 8x4)and it came out perfectly. Lovely texture and rich flavor. Not as buttery as my usual recipe but perfect for the strawberry trifle I used it for. Definite keeper. Thanks for sharing.

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aunt o'fun

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Reviewed: May 27, 2009

Talk about crazy crazy crazy love... My hubby went nuts over this one... had me make it for his office folks... AND it is SUPER easy to make! Can't go wrong!

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mrstrii

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Reviewed: May 18, 2009

Loved it, tasted great with tea or coffee.

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Gigi

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: May 14, 2009

I made this cake this afternoon. It was my first bundt style cake. I doubled the recipe. I did lower the oven temp to 340 and cooked it for 1 1/2 hr. The cake has a good taste and is moist. Will make it again because it is such an easy recipe. I'm cooking in a new oven, so I'll have to make it and figure out the perfect for doubling it.

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Dawn

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Reviewed: May 10, 2009

This was really, really good. I cut back on the sugar a bit just for my family's personal taste. I didn't need a ton of ingredients and ended up with a delicious pound cake that was just the right size for our small family to consume within a few days. We topped slices with fresh blackberries and whipped cream. YUM!!

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