"Pound cakes do not need icing, and always taste great either way." — Carol
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2 2/3 cups
3 1/2 cups
The recipe turned out great for me, a first time baker @38yrs.old,but i think it called for too many eggs. The first one I baked was good, but the second one could have won a prize. I used 6 eggs instead and used margarine instead of butter.
The batter was SOOO buttery. I knew this cake would be like heaven. I followed the recipe to the letter(except the bake time. It was done in about half the time). However, when I ate it after baking, it tasted more like cooked eggs. I really did not taste any butter. I think it was a waste of my egg and butter supply. Sorry, but I would not make this again.
A beautiful pound cake that would make Grandmother proud! I followed recipe as directed and it was beautiful. My Mother-in-law said it was better than her Mother made and she made the best!
PERFECT! I made this in a large 9x13 rectangle pan, 60 mins at 325. Not too sweet nice sponge texture great with whipped cream and strawberries made this for Canada weekend HUGE HIT!
Great recipe and so easy to make. The only thing I ommited were the eggs. The cake will rise without them. I would recommend to this anyone. This is even Great for Kids or Adults who have allergic reactions to eggs.
Followed ingredients and directions. VERY dry. Will not make again.
This is a FANTASTIC cake! A very heavy and sweet cake. It needs no icing! Will always be in my recipe book! A must have! Thank You Carol!
Great, with a capital G! My children said that it was just yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Yellow Pound Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 267
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