Recipe by Diane Dippolito
"This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs."
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1 1/2 cups
2 1/2 cups
1 1/2 teaspoons
This was the first pound cake I ever made and it turned out beautifully! I halved the recipe though cause after reading the reviews it seems that you get 2 cakes from the full amount of batter. I got 1 perfect sized cake. The batter does rise quite a bit and the top seems to brown fast so I had to turn down the heat 3/4 way through cooking. It smelled wonderful in the oven, yum! The taste of the cake itself is not too sweet at all, in fact it's perfect and I was delighted by this because it leaves opportunity for many different types of toppings! I served up some slices with a dusting of confectioners' sugar and a generous drizzle of Sue's Hot Fudge Sauce (found on this site) and it was great! I think I'll add some whipped cream to the combination next time around. Thanks for the wonderful recipe!
What didn't burn on the floor of my oven was delicious. Overflow was unavoidable. It must be explained that this recipe should be mixed by hand since an electric mixer (in my case 5qt Kitchen Aid) will beat too much air into the batter as well as causing it to dry out in the oven. Very simple recipe.
Excellent Recipe...mine was very moist and firm...the outside was just a little bit crusty and it turned out a beautiful light golden brown. It did take the full 90 minutes in my oven but I checked on it from 60 minutes and on...I had taken notice of everyone who said that theirs overflowed....I put a cookie sheet on a shelf below and lined it with foil. There was some overflow but not a huge amount. When I inverted it was a very large pound cake. I did use 2 full teaspoons of Watkins double strength vanilla and the flavor was excellent. Loved this recipe...can't wait to try it with strawberries and whip cream..
The best fool-proof, versatile cake recipe I've ever used, and I've tried a lot of them. You really can't screw this up if you follow the recipe properly. As for it rising too much, I've never had it happen and I've done more than a dozen of them. 05 april 2009 - update: still my favorite cake ever. If you're doing large batches (i.e. professional baker), make the recipe for 24 portions, and it fits perfectly in a full sheet pan. Also discovered that it works fine if the oven is already preheated; just decrease the baking time and watch it closely.
I've made this one about 10 times. It's a great pound cake! A LARGE tube pan does nicely with no overflow. Sometimes I add some thing different, extra sugar, lemon extract, almond extract, food color swirls, etc. One time I only had 5 eggs, and it came out fine.
This cake was soooooooooooooo delicious. I started out just baking one for a neighbor as a thank you gift. But it turned out so good and had my home smelling just as good, my husband had me to make another for our family. I did have some overflow the first go round but the second time i just filled my bundt pan a little over half and filled the rest in a loaf pan. Two for the price of one! Great!!
A delicious cake that is easy to make and not too heavy. When I put the mix in my 10 inch bundt pan it almost filled it t the top. I was worried about it overflowing so i tapped it on the counter several times to release some air bubbles and it didn't overflow, it did climb over the top though...careful!!
I have baked this cake several times now.It is so far the best pound cake I have baked. I just finished baking again with half the recipe and it still turned out great tasting. Awesome recipe or perhaps its because I always talk to my cake when in the oven that "PLEASE RISE&SHINE".
* Percent Daily Values are based on a 2,000 calorie diet.
Six Egg Pound Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 235
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