Reviewed: Jun. 24, 2005

YUMMY!! I added 1 tsp. vanilla and 1 tsp. almond extract like others had suggested...I think the almond extract made the cake!! I also baked at 350 for about 1 hour. Excellent!

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MarthaWannabe

Cooking Level: Expert

Home Town: Shiner, Texas, USA

Living In: Weimar, Texas, USA

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Reviewed: Jun. 4, 2005

This is excellent! This is what I did to make it come out that way. I added 1 tsp vanilla and 1 tsp almond extract to the batter. I baked it at 350 degrees for 75 minutes. The inside was moist and tender. The outside was crusty and rich. I topped it with whipped cream and sliced, sugared fresh strawberries. It was yummy!

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: May 26, 2005

Awesome cake! Even my fussy two-year old liked it! Like other reviewers, I added vanilla and extra sour cream, and baked it at a lower temp (350 deg F) for a longer time. Already a family favorite.

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KRISTINALANGER

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Reviewed: Mar. 10, 2005

I tried this recipe two times. The cake was not good. Wonder if any ingredients were left out of the recipe? Sorry, I will definitely not use this recipe again.

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DEE86

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Reviewed: Jan. 22, 2005

excllent recipe, easy and ALWAYS gooooood

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ALRD

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Reviewed: Jan. 11, 2005

Great cake! I had to improvise a little with the ingredients; I used 1 1/2c. of sour cream and 3/4c of margerine instead of butter. I also turned the oven to 350 degrees as suggested and it came out wonderful! The outside baked a beautiful brown while the inside was dense and moist! This is a keeper! Thanks for sharing!

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Mrs. B

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Reviewed: May 9, 2004

Exactly what I was looking for to serve with strawberries and cream. Like others I reduced the temp to 350F and reduced baking time a bit. I also used 3/4 butter, and a splash of vanilla. Next time, I'll try some almond extract with it too!

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GAYLA73

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Reviewed: Feb. 15, 2004

My husband is a great cook, but following detailed recipes is not his style. This is an easy to follow recipe with a tremendous pay off! The crust is crisp with a tender and moist cake in the middle! Watch the time, as our oven cooks it in 45 min. Also, double the recipe if using a bundt pan!

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laury

Cooking Level: Intermediate

Home Town: Ridgefield, Washington, USA

Living In: New York, New York, USA

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Reviewed: Dec. 12, 2003

terrific basic recipe. i took the others' advice: used 1 tsp vanilla & 1 tsp almond extracts. i prefer very moist cake so i used 1/4c less flour and skipped the baking soda. also, i baked it in a 8 in round pan at 350 degrees for closer to 45 minutes since the cake was much flatter than in a loaf pan. and i used non-fat greek yogurt instead of sour cream. FANTASTIC! thanks!

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HEDONIST

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Reviewed: Sep. 11, 2003

This recipe is very easy and the cake is delicious! As suggested by previous posts, I added vanilla (1.5 tsp) and it turned out great! I also lowered the cooking temp and baked for an hour. This cake is very moist and delicious. I also like that it's baked on a loaf pan so that we don't have lots of leftovers and waste. I highly recommend this one!!

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KELMEL

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Reviewed: Mar. 30, 2003

Made it this afternoon and had a slice for dessert this evening: very light and great texture. I added 1tsp vanilla extract. Kinda "basic" cake, but outrageously easy to make, with only a few ingredients and in no time (except cooking time). What is more, you always have to go back to classics, don't you? Gotta give it a try.

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Feb. 26, 2003

Delicious, moist pound cake. I added 1 tsp. each of vanilla and almond extract to give it a little more oomph. Served with strawberries and whipped cream, this was a big hit.

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mr/mrs z

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Reviewed: Feb. 19, 2003

Had a spare container of sour cream that was a few days past expiration date, so I was glad to build a recipe around it. Worked fine! Added a teaspon (each) of vanilla and almond extract to mine for a strong flavor. Threw in some raisins too. Cake came out very moist inside and very mildly crispy around the edges. It's probably not for everyone and not exactly explosive on taste but still pretty good esp. for those who like moist pastries. Good with jam, etc.

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ALENCHIK

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Reviewed: Jul. 30, 2002

I added lemon zest and poppy seed to this recipe. Zest of one lemon, juice of lemon and 1/4 cup poppy seeds. Then I added a lemon glaze of lemon juice, powdered sugar and milk.

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GAYLYNNS

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Reviewed: Jul. 27, 2002

I have to give this cake 4 stars even though I didn't like, everyone else did! My husband, kids and brother and his family loved it after Sunday dinner. I cut the sugar to 1 cup..the oven temp. to 350 degrees and added 2 teaspoons of vanilla. It's a very light pound cake....it's an average cake to me.

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MARSHALL99002

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Reviewed: May 8, 2002

This was delicious... I added just a splash of vanilla...I sliced this up and topped it with strawberries and whipped cream..So yummy!!!... Next time we have people over for a BBQ im going to make it in my mini loaf pan and then serve with strawberries and whipped cream...Its so moist it melts in your mouth... Kiki (Brampton,ON Canada)

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IGLOOSGIRL

Home Town: Las Vegas, Nevada, USA

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Reviewed: May 2, 2002

This pound cake was delicious, quick and easy!! Everyone liked it and wanted more. I didn't have a loaf pan so I used to cake pans. When they cooled I stacked them one on top of the other, I also used 3/4 cup butter. It all worked out perfect. Thanks for sharing! And yes, when I cut the cake the two halfs stayed together. I was suprised about that.

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MOMMIO6

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Reviewed: Nov. 27, 2001

Absolutely Wonderful Cake! It was super moist and very tasty. I will definately make this again! Thank you !!!

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4my4kids

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Reviewed: May 17, 2001

My family and friends really loved this recipe, and on more than one occasion. Thanks Will!

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LDUVY

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Reviewed: Jan. 27, 2001

This was a yummy cake,but the temp. was to high so lower it to 350. My cake was done in less than an hour . The kids enjoyed.

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MY4ANGELS

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