This is basically a poundcake with a buttery glaze. I used cake flour & it made my cake have a much lighter & finer crumb than if I had used all purpose. I also sifted all of my dry ingredients before putting them in the mixing bowl (but I didn't sift the sugrar). I think sifting really helps create a soft & fluffy texture. I think it could use a little bigger splash of vanilla or maybe even a vanilla bean but otherwise, this is a great and simple recipe. I DID follow the odd instructions that tell you to place all the dry ingredients in a bowl and THEN add the buttermilk, butter, eggs & vanilla. That is a really strange process for a cake but ya know, it worked well. I don't think it would have worked well if my butter had not been super soft so make sure your butter is very soft. I put my butter in the microwave on defrost. I made my cake in mini bundt pans. They turned out so cute and moist and make a perfect individual dessert. The glaze is buttery and delicious but I'm sure this cake would be great with a berry sauce on top. So for a really basic, easy, delicious pound cake - this is a great recipe to try. Make sure to keep your oven on the low temp suggested in the recipe - 325 degrees.

Reviewed On: Oct. 3, 2010

This recipe is wonderful but I think it need more spices. Not different spices, just more of what it already calls for. I added almost twice as much and it was still pretty subtle spice flavor. I made some into muffins and some in mini loaf pans. I added walnuts on top of some and left others without. It's definitely ultra moist, it would almost be difficult to overbake this. I like my quick breads really moist and tend to take them out earlier than most people - before the toothpick comes out clean. With this bread, make sure it's all the way done otherwise it turns kind of gummy after sitting overnight but still really really delicious.

Reviewed On: Aug. 19, 2010

I did not care for this recipe. I agree with one of the reviewers that there is too much flour in this recipe. After baking 2 pans of very dry cookies, I added some extra milk but it did not help the texture much. I pretty much bake every day and have tried many sugar cookie recipes and although this isn't the worst, it's certainly not the best.

Reviewed On: Aug. 10, 2010