Reviewed: Feb. 13, 2009

I used 2 eggs, one cup of sugar, 2 tsps. vanilla extract, 1/4 c milk, increased sour cream to one cup and sprinkled some red sugar on top for Valentine's Day. Baked in 9 inch round pan at 350 for 50 minutes. The cake is nice and moist. Will definitely make this one again and add some blueberries.

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Arlene

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Feb. 9, 2009

I thought the texture was very nice but it came out to sweet for my husband and me. Next time I will try it with a 1/2 c. less sugar.

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aggie00

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Reviewed: Jan. 31, 2009

My new favorite pound cake recipe. This recipe uses less ingredients, is fluffier, takes less time to bake and is the perfect balance of sweetness.

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Susy B

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Jan. 23, 2009

I doubled the recipe, used cake flour and cooked it in a tube pan as another reviewer suggested and obtained excellent results. With these variations 1 hour and 10 minutes was the perfect cook time.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 18, 2009

I love this recipe. It is so easy and the cake is wonderful. Last time I did measure the sour cream (think it was a little more) and the cake was fluffier. Both versions are great!!!

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CINDYMAYROSS

Cooking Level: Expert

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Reviewed: Dec. 13, 2008

Taste great and cake has a lovely crust. Definitely a keeper.

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lilac

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Reviewed: Dec. 7, 2008

Very good. Came out better than expected. Very fluffy and moist. I used a thin sour cream frosting. Didn't separate the eggs like others suggested, but still came out wonderful. I doubled the recipe and added 1/4 tsp of salt and 1/4 tsp of baking powder. Great!!!!!!!!!!!!!

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Momma

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Reviewed: Dec. 1, 2008

Excellent flavor overall, texture is perfectly fine-grained and dense, just as it should be. I only used 1 cup sugar and added 1/8 tsp salt and 2 tsp good vanilla extract. I baked it in a 6 cup bundt cake pan and it raised over the top a good inch but didn't flow over, just scared me to death. I can imagine what it would have done in a 8x4 loaf pan with the additional sugar!

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DebinOcala

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

Wowee. Very nice, moist and just plain yummy. My husband won't stop eating it. I didn't change a thing from the recipe.

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Barbara H.

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Reviewed: Oct. 16, 2008

This was a really good cake. The only change I made was to add 1t vanilla as many had suggested. Instead of baking in a loaf pan I spread it in a jelly roll/ barpan and baked it. Same temp. I just watched it cook until it looked done. Then I sliced it into squares and served little layers of cake, mixed berries, sauce and whipped cream. Yummy!

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Char

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Reviewed: Oct. 13, 2008

This cake is devine. I followed a previous reviewer's suggestions, and it came out perfectly. I cut the sugar in half, added a teaspoon of vanilla, and a heaping 1/2 cup of sour cream. I baked at 350 for about 50 minutes. It turned out super moist, absolutely D-Licious, and made the entire apartment smell heavenly. I will be keeping this recipe for future layered cakes. YUM!

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 23, 2008

Needs more flavor.

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Michelle

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 11, 2008

This recipe makes a good, tasty pound cake. I don't usually make scratch cakes, but decided to do this one after I something in the photos. I didn't think it rose as much as it should have, but again, I'm not the worlds best baker. The taste was great. We ate this with apricot preserves and sour cream. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 7, 2008

This is tasty and easy. Although it is a little too light for a poundcake in my book; I would make it again as it was very good just lighter than traditional poundcake. Iced it with White Chocolate Sour Cream frosting from this site- YUMMMY~!

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Aug. 28, 2008

I doubled this recipe and baked it for 75 minutes at 350 degrees in a 10 inch tube pan dusted with confectioners sugar. I also frosted it with the sour cream ganache and it turned out great! I give it five stars!

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BobS

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dyer, Indiana, USA

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Reviewed: Aug. 7, 2008

Yum Yum Yum! This cake was so tasty. It was cakey, yet dense and moist and great flavor. I can easily see this becoming a staple in my kitchen. I made some adjustments to the recipe as others suggested. I added salt, decreased sugar to 1 1/4 cup, increased the vanilla to 3 tsp, and increased the sour cream to a 1 cup. I used all-purpose flour so I made sure to use a little bit less than what was written in the recipe and I also made sure to sift it twice. I baked it in an 8x8 pan instead of a loaf pan at 350 degrees but may reduce the heat next time to avoiding over-browning.

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DTALER

Cooking Level: Intermediate

Home Town: Haifa, Mehoz Hefa, Israel

Living In: West Palm Beach, Florida, USA

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Reviewed: Aug. 7, 2008

Tasty batter! But the cake was dry and didn't have much flavor.

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karletay

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Chevy Chase, Maryland, USA

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Reviewed: Aug. 2, 2008

very easy to make. i added a little bit of vanilla, like the other users and baked at 350.

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ann

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 24, 2008

Wow this is a really good cake! I was looking for one that didn't use so many eggs, and this is wonderful. For those of you who thought it was dense, it is supposed to be dense..pound cake is! I doubled the recipe and baked in a bundt pan as some recommended, and it was wonderful. It rose to about level with the pan top, developed a beautiful rich golden crisp outer crust and tender inside. I worried as it took at least 75 minutes, and I covered the top that last 15 with foil to prevent excess browning.in fact I shut off the convection oven and left it in there for another 15 minutes and then it was done perfect. We had it with fresh picked strawberries and whipped cream! YUM. My husband LOVES it. Especially the crunchy outer crust!

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SKOOLGIRL_31

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Reviewed: Jul. 2, 2008

I'm pretty sure it would have been fantastic without any alterations at all, but I did change a few things. Reduced the sugar to 3/4 c plus 2 T, increased sour cream to 3/4 c, added 2 t of vanilla extract and the kicker: about 1/8 t of ground ginger. The ginger gave it a really rich taste, combined with the sour cream. This is definitely a keeper!

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