Reviewed: May 12, 2012

PERFECT! Love it! My changes were to double the recipe, cook it in 2 loaf pans and add 2 teaspoons of pure vanilla (Yeah it sounds like a lot, but it gives it a wonderful vanilla hint at the end of chewing a bite.) For me, when I bake, if it's a sweet, vanilla goes in. Sometimes it's the barest splash, sometimes it's more like this recipe. I REALLY recommend trying to add a dash of vanilla to anything sweet you're baking- it REALLY makes the flavors pop.

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Reviewer:

Marie84

Reviewed: May 1, 2012

I forgot to add baking soda so it was dense but it was delicious nontheless. Also, I added some lemon zest, put it in a bundt cake pan and put warm icing over it. So delicious!!

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Reviewer:

kbalboa730

Reviewed: Apr. 8, 2012

I have tried this recipe twice now and it seems a bit dry. I also decreased the temperature to 350 and took it out at only 50mins...edges were too brown for my taste and to dried up. Not sure what to do with this recipe to get it moist.

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Reviewer:

Isabella's mommy

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

Reviewed: Apr. 1, 2012

My daughter loved this cake! So easy and delicious!

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Reviewer:

love2cook

Reviewed: Mar. 30, 2012

Very good when lemon extract is added with vanilla.

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Reviewer:

MAGGIE

Cooking Level: Expert

Home Town: Portsmouth, Virginia, USA

Reviewed: Mar. 18, 2012

Tastes way too much like eggs.

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Reviewer:

labellavita123

Reviewed: Mar. 3, 2012

I've baked this cake twice. The first time I followed it exactly except I reduced my cooking time to 50 minutes and tooth pick came out clean. It was a great cake. The second time I replaced half of the sugar with splenda (3/4 cup white sugar and 3/4 cup splenda) and it tasted exactly the same as the origional. Next time Im going to try substituting the splenda for the sugar totally. I believe it will taste the same as the origional that way.

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Reviewer:

Chris1019

Cooking Level: Intermediate

Home Town: Paoli, Indiana, USA

Living In: Tuscaloosa, Alabama, USA

Reviewed: Feb. 14, 2012

This is light, but I prefer a dense, buttery pound cake. To me, this is like angel food cake.

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Reviewer:

CORINALAND

Reviewed: Jan. 30, 2012

This was very good, but I baked it in a bundt pan and I thought it turned out just a tad dry. Next time I will bake it in a loaf pan.

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Reviewer:

KAC2

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 28, 2012

We loved this pound cake and will definetely make again. I made a few changes. The recipe was doubled except for the sugar, I reduced it by 1/4 cup, added 2 tsp. vanilla, fresh farm eggs (which made the color turn a rich yellow) & reduced the temp. to 350. I also used a bundt pan. Have to say it was fast & easy. Thumbs up!!!

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