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Showing 1-6 of 6
By Ms. B
on December 11, 2012
I could not believe that this cake had no additional oil or butter (except from the whipping cream), so I had to try it. I made a half recipe and it turned out very well. I gave this 5 stars because it was quick and easy to put together, as well as having a nice taste. I didn't buy self rising flour, but added the following to each cup of flour: 1/2 teaspoon salt, and 1 1/2 teaspoons of baking powder instead. I'm a fan of the traditional pound cake recipes, and this one doesn't compare, but it's alright. I like the taste of this recipe better hot out of the oven, it has a fluffy texture and gets denser as it cools. This is a great recipe for the inexperienced baker because of the short ingredient list and you can dump everything in one bowl to mix it together. This cake is nothing spectacular, but a good simple cake.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 04, 2012
This is a beautiful pound cake! I made this to share, for our Thanksgiving dinner, and it was demolished! So easy that even a beginner could make this tasty cake! I did have problems un-panning it, so make SURE you grease and flour well (I thought I did :-( ) Thanks for sharing a great cake recipe, pammyowl!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 07, 2013
Made for your 2nd Football Pool win & served to family guests at an afternoon coffee, this cake definitely got 5 stars from our guests for its lovely flavor w/a hint of lemon plus 5 stars from me for being so easy-to-make & ingredient-friendly. Made exactly as written & baked in a bundt pan, it "fell from grace" w/me in the baking result. The aroma as it baked was divine & it appeared perfectly done at 45 min baking time. When examined, however, it had overflowed into the center hole of the bundt pan & uncooked batter was still flowing in that direction. The top of the cake approached being burnt by the time it finally tested done. It came easily out of the bundt pan after cooling & I sliced off the overly-browned top of the cake before serving our guests. Everyone happily ate the cake & no one mentioned its shorter-than-normal stature. Congrats on your FP win & thx for posting this delicious recipe that I will definitely repeat in a different baking pan. :-)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 20, 2012
Wow! This is scrumptious! I was certainly wishing I had some fresh strawberries to layer over the top....but then it is sooo good alone too so it didn't matter. However this would make a very nice base for a parfait or truffle. Sweet enough that it doesn't need frosting. I'm one of those persons who feels that sometimes when the frosting overpowers the cake flavor you would be better to leave it out. This is so good that if you simply served it with a dollop of whipped cream for presentation and a slice or two of strawberries your guest would think
that you were an amazing cook! Made for PAC Spring 2012.
By Baby Kato
on November 17, 2013
What a delicious cake. It was perfection, quick and easy to make with great results. I made 1/2 the batter and baked the cakes in small pans, it worked beautifully. The cakes were tender and full of flavor. I used pure lemon extract instead of the lemon oil. The texture of the cakes was excellent. We didn't add anything to the cake, we felt they were great plain. Thank you for sharing a recipe that has brought a big smile to my dh's face. I will be making this treasure often. Made in memory of Pammyowl.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 07, 2013
Incredible cake that couldn't be easier to make! I was intrigued that there was no butter in the recipe, but you don't miss it at all. I made this exactly as posted, except I used pure lemon extract, which is what I had on hand. I was a little worried when I took the cake out of the oven, and it sort of sunk in the bundt pan; however, when removed, it was fine. I wrapped it in plastic wrap and refrigerated as directed, and it had a rather long shelf life. This cake is very rich, and a little goes a long way, with no need for any additional adornments. Just perfect! Thanks for sharing, Pammy! Made for PRMR Tag Game.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (110 g)
Servings Per Recipe: 10
The following items or measurements are not included: