The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 23, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 23, 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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Photo by lizzieslittleliah

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Vicenza, Veneto , Italy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 23, 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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Photo by Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 18, 2009
Loved it, tasted great with tea or coffee.
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 11, 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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Photo by BAKINGMOM74

Cooking Level: Professional

Home Town: Lugoff, South Carolina, USA
Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: May 11, 2009
I must have done something wrong.when i was mixing the wet ingredients together they seem to stay separated instead of creaming together. maybe my loaf pan was too small cause even though the inside was done the texture was not right.looked too moist. i through it in the trash. it wasn't the recipe i think i just goofed. i will try again but use a tube pan giving the cake more room. i am sure then i will be able to give it a 5
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 8, 2009
I loved this and will make it again and again, though I did make some revisions. I doubled the recipe to bake it in a Bundt pan and added 1 teaspoon of vanilla extract and 1/2 teaspoon of coconut extract to the batter and baked it at 350 degrees for 1 hour and 20 minutes and covered it with foil for the last 20 minutes since I was afraid it was going to burn. The crust did come out golden brown but it is sweet and crunchy and the cake itself is pretty moist and delicious. I sprinkled the top with some powdered sugar to visually dress it up a bit, but it certainly is sweet enough on its own. Great recipe and thanks for sharing!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 7, 2009
Beautiful. I baked it in two layers and filled it with strawberries mixed with sugar and a dash of lemon juice. I frosted it with the delicious sour cream frosting from Margaret Wheling's Sour Cream Banana Cake. I would note that I also added tsp of vanilla, and I think 1/2 would have been better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 15, 2009
This beats every pound cake I've had or made so far! Though I discovered when I re-read the recipe that I used double the butter called for. Not healthy, but very delicious!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 15, 2009
I enjoyed this and it was simple to make, although I added 2 tsp vanilla, and mini choc. chips, and 1 cup sourcream. It was definitely moist and dense, but didn't have much flavor. I may add a bit of extract like almond or orange next time. Very simple to throw together and I like that it was a recipe for a smaller cake. I brought it to work and it was all gone by 9:30 am. UPDATE: I made a chocolate version of this cake by adding 1/2 cup cocoa powder and 1 cup sourcream, 1tsp vanilla and 1 tsp orange extract, 1Tbs more butter,(used half brown, half white sugar) it was dense but moist and the orange/chocolate combo is fantastic. I love this recipe. (don't overcook the chocolate version! or it will be dry) :+)
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Photo by Denise Davis

Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 31, 2009
This was my first time making a sour cream pound cake and all I have to say is wow! It is moist and delicious and I have gotten great compliments on the taste! The only things I did differently were using cake flour instead of regular all-purpose, using fresh from the farm brown chicken eggs, and adding a 1/2 tsp. of vanilla flavoring. This was very easy to do and I will recommend this recipe to everyone!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Mar. 30, 2009
I used cupcakes instead of a rectangular pan. It came out beautiful. It made 11 good size cupcakes. The top is crunchy, the middle is moist and spongy. Nice to eat while still warm. To be successful in baking this cake or any cake you have to know your oven. Cakes bake at different temp because we use different size/height/width of pans or cupcakes. Keep in mind baking time/temp vary in oven performance as well (from electric, gas or fan-forced). You have to adjust the temp according to size/deepness of the pan you are using. I do think 375 is too hot to bake this cake. The top will burn quickly. My oven is a small fan-forced oven, I set the temp to 275 F. At 30 mins, I checked it - the top was golden brown but the toothpick came out with cake batter so i put it back for another 10 mins. So mine only took 40 mins to bake cupcakes. When I used a rectangular pan, I also set the temp at 275 and checked it at 30 mins. From there I checked it every 10 mins until a toothpick inserted into center of cake came out clean.
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Cooking Level: Expert

Home Town: Laguna Hills, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 18, 2009
I would have rated this cake a 5 but the baking temp and time are off. I now realize I should have checked before an hour was up...or maybe remembered to read some of the reviews before I put the cake in the oven! The resulting cake was very dark, almost burnt on the outside, but quite tasty after I cut off a good portion of the outside crust. I will make it again but cut the temperature down to 350 and watch the baking time to add or subtract as needed. I think I may also add some almond extract as others have suggested. Thanks!
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Photo by Anna Mae

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA
Living In: Highland, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 16, 2009
This is a very easy dessert to make. I have made it a few times and I always have to bake it a lot longer to get the tooth pick to come out clean. This last time I made it the outside was pretty dark so I will decrease the temp a bit and add more time. Maybe that will work. We really like it the same day but is kind of dry on day 2. It's great with fresh strawberries & syrup.
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Photo by SELA96

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 10, 2009
I doubled this recipe and baked it in a bundt pan. I added some vanilla extract and a smaller amount of almond (did not measure either). I lowered the temp to 350 and baked for an hour and 10 minutes. I took the "pinch" to be 1/8 tsp so I used 1/4 tsp baking soda. I either used too much or my pan was too small b/c this cake rose quite a bit - it actually hit the top of my oven and burned on some parts! I also used a heaping cup of sour cream b/c other reviewers said their cakes were dry. Other than the cake rising more than I expected, this was delicious. It tastes great alone and even better with a cup of coffee. The crust is delicious as well, kind of crunchy and sweet. My husband wished the whole surface was the crust. I will def make this again!
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Photo by ABCT77

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 9, 2009
great taste and texture, hubby loved it!! easy to make, will def make again!
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 9, 2009
This was a really easy recipe! I liked that it didn't require as much butter as other recipes. I tweaked it by adding the zest of one lemon and juice of half a lemon. I would definitely try this again!
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