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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BAKINGMOM74

Cooking Level: Professional

Home Town: Lugoff, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: May 8, 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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sandy

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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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Figs5

Cooking Level: Beginning

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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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emdashem

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Reviewed: Apr. 14, 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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Denise Davis

Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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Reviewed: Apr. 11, 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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zoey's mom

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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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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ClassyToya

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Reviewed: Mar. 29, 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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aussiemum

Cooking Level: Expert

Home Town: Laguna Hills, California, USA

Living In: Sydney, New South Wales, Australia

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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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Anna Mae

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Highland, New York, USA

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Reviewed: Mar. 15, 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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SELA96

Cooking Level: Expert

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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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ABCT77

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 9, 2009

great taste and texture, hubby loved it!! easy to make, will def make again!

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CATRINA366

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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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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baby_tran

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Reviewed: Mar. 4, 2009

My very first pound cake and it turned out beautifully. Dense, moist, flavorful with a wonderful crust. The texture and crust was exactly like the pound cakes served at church when I was a young girl, made by women who had been cooking for decades. We had it plain and with strawberries and whipped cream after dinner and it was practically inhaled by the family. Just one thing. Plain, with coffee it was, to me, perfect. But with with the strawberries and cream I thought it was just a bit too sweet. However,everyone else in the family thought it was just right. So I think the sugar should be adjusted to what kind of sweet fiend you are. Wonderful recipe. Breeze to make. A definite keeper.

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Sandra

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Reviewed: Mar. 3, 2009

I followed the advice of others and added 1 tsp. vanilla and a heaping 1/2 cup of sour cream. I baked at 350 for 45 minutes, and half of the bread was done, but the other half was still gooey, so I baked it for 15 more minutes. It was finally done and tasted great, but it turned out very dry! Does anyone have a suggestion to make it more moist? Maybe do 1 cup sour cream instead of 1/2 cup?

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Haylee

Cooking Level: Beginning

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Reviewed: Mar. 2, 2009

This has an excellent taste to it. It is a good jumping off place to play around with the taste of this cake. I'm going to try changing the taste by trying different extracts in it. I'm plannning on trying it also with the juice of 1/2 a lemon and some of the rind grated into the batter. This is not only a delicious cake but an easy recipe to prepare. One usually has all ingredients on hand. A wonderful dessert to serve to guest. This cake can be dressed up really fancy or served just plain with a nice cup of Earl Grey.

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