Reviewed: Feb. 13, 2009

Absolutely AMAZZZZING!!!! Made this for fondue dipping...perfect perfect perfect! I added a little orange zest...Yummmm

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ashleymiller85

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Reviewed: Jan. 29, 2009

Amazing, cruchy crust and moist interior, a little difficult to make, but it was well worth it.

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Jake

Cooking Level: Expert

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Reviewed: Jan. 3, 2009

This was very good! This was my very first pound cake and I made it for Christmas and it was a HUGE hit. Everyone loved it. I didn't have to throw any of it out. The only thing I will do different next time is shorten the cook time. Which I do think it is all on how good your oven is and mine is pretty powerfull. I always shorten my bake times. I think it would have been more moist had I only cooked it about 65 min. or so. I did shorten it some. I cooked it about 75min. But it really was delicious!! I would absolutely make this again. Very easy and yummy!!

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Brandi

Cooking Level: Intermediate

Living In: Moncks Corner, South Carolina, USA

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Reviewed: Nov. 26, 2008

I made this cake yesterday. It is very flavorful, not too sweet. It is a firm pound cake and had a nice thin crust on top. It was a little dry, but that may be due to my baking skills. I would definitely make this again.

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TropicLuv

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 11, 2008

I craved a pound cake in the middle of the night, found the recipe, made it, and regretted it. Bake time was longer than anticipated and was very dry. Will never make this again!

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discoverme223

Cooking Level: Expert

Home Town: Somerdale, New Jersey, USA

Living In: Blackwood, New Jersey, USA

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Reviewed: Nov. 7, 2008

Thank you for posting this! I just tried and it turned out really well. My husband preferred baking it in loaf pan instead of tube pan.

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LovinZumba

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Reviewed: Jul. 20, 2008

Very Yummy!! I did go by the suggestion of only adding 6 eggs.. turned out fine... and no eggy taste!.... When it came to beating the whites I added 2/3 of the sugar required to form a meringue like substance... it always seems to work out better for me. I would also suggest glaze (for that extra sweet tooth!) with 1/4 cup of milk, and 3/4 cup of white sugar, with a teaspoon of vanilla(combine over medium/low heat).

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bombshellbaker

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jul. 8, 2008

Too airy and too eggy. Will never make again.

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Freckled

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Reviewed: Jun. 26, 2008

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!

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MISSCANADA

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Metcalfe, Ontario, Canada

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Reviewed: Jun. 12, 2008

This was a really yummy poundcake.. It totally satisfied my late night pregnancy craving!!

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kj421

Cooking Level: Expert

Home Town: Port Hueneme, California, USA

Living In: San Diego, California, USA

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Reviewed: May 26, 2008

excellent! I skimmed the reviews and followed suggestions and it turned out great! I used halved the butter, doubled the vanilla, added a little bit more sugar, added a little cream with the milk. It's absolutely perfect! Reminds me of angel food cake. I served it up with pureed fruit and fresh whipped cream. it was just great!

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Jessica

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Reviewed: May 13, 2008

This recipe was easy to make, but the cake was dry. I also had a hard time getting it to bake all the way through. It took longer than the recipe stated. It also didn't have a lot of favor to it.

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DeanaTallent

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Reviewed: May 13, 2008

Just a little too eggy but nice and moist. May try the recipe again, omitting one egg. I baked in two loaf pans for 80 minutes. The batter was tasty and the cake tasted much better the second day.

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Kristan

Cooking Level: Professional

Home Town: Slidell, Louisiana, USA

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Reviewed: May 9, 2008

I made this cake as described and it's amazing, I want to use it for a tiered cake using 6" 8" and 10" rounds but I'm scared about how long to cook it for, any suggestions?

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Perri

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Reviewed: Apr. 25, 2008

this ws my first scratch cake. i made it b/c my parents love pound cake. ive made this cake A LOT of times. once i hade to bake it 3 times over the weekend becuase it was the cake i made for my science project. delious!

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DesiPrincess

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Reviewed: Mar. 29, 2008

thanks for posting this recipe. It came out so good

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khinhoc

Cooking Level: Beginning

Home Town: Tacoma, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 2, 2008

never thought anyone could make a pound cake to match my mothers but this recipe sure did. a pound of butter in a pound cake is definitly the reason for its name,great!!!!!!!!

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tweety

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Reviewed: Feb. 2, 2008

This is not a bad recipe..However I did modify the recipe by using 6 eggs instead of 8, I added salt and heavy whipping cream. In my opinon I would add some more sugar and vanilla extract. This is your basic pound cake recipe. The thickness of the cake is great!! It took half the tie to cook it baked in about 50min.. It all depends on your type of oven.

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