"This is my own recipe for pound cake. In this recipe, I use three different kinds of sugar and a lot of vanilla extract. It tastes good fresh and hot and also is good the day after." — ANRI
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1 3/4 cups
This is a very simple and very tasty cake. Even better the day after!!
This recipe sounded great, but the overall flavor and consistency of the cake was not really like a pound cake.
Excellent cake Annie. Thanks for posting it for all to enjoy.
Followed the recipe and this turned out so moist and spongy. Topped it with whip cream and fresh strawberries! Yum. Thanks.
I give it 5 stars with the following modifications...1/2 cup brown sugar, substitute cream for milk, add a teaspoon of almond extract and use a full cup or butter...it came out vey moist and yummy! My mom and hubby loved it! I also made a glaze for it 1 cup confectioners sugar, 3 tbs of milk, 3 tbs of melted butter and a tsp of vanilla...poke holes in the cake and pour over warm cake a little at a time...YUM!
Very Moist and delicious. Best Pound cake I've ever made or tasted.
Thanks for the recipe! I was looking for something quick and easy to whip up to take over to my parents house as a dessert, when served with strawberries, cream and ice-cream it was a hit! Didn't taste like those artificial pound cakes that you buy at the store (with that really rich/sweet taste) - just right!!!
i made this in a springform pan and it was very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Pound Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 55
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