27 Reviews

I found this cake to be very average. Not rich at all. Might cut down on the amount of flour when I try it again. The batter had to be scooped into the cake pan, it couldn't be poured. Maybe I did it wrong.

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KitchenManiac December 28, 2002

This recipe is great and easy thanks

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Fran Sondia January 21, 2002

first made from scratch cake that I ever made. Everyone enjoyed it. Easy recipe to follow.

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Ms. Evers February 09, 2008

One of my favor pound cake recipes. I only used 3 cups of flour and baked it in a bundt pan. It came out perfect. It is very moist. It's hard to walk pass and not get a thin slice. Thank you.

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Valen G December 14, 2007

This is a good pound cake, and with most good pound cakes the cake has to cool (preferably overnight) for the favors to develop. I couldn't wait, I tasted a small slice while the cake was still slightly warm and it tasted alright. I tried another slice once the cake had cooled down for 5-6 hours and what a difference. Like I said, this is a good pound cake. I am looking forward to trying different favoring combinations, as well as icings, and glazes.

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Ms. B May 01, 2010

This was my first pound cake and everyone talked about how rich and moist it was. It was delicious!!!!

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chef Marsh September 11, 2007

This was my first pound cake and it came out wonderful. It was sooo delicious and moist.

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Panamanian Baker February 19, 2007

I came on to record one of my favorite pound cake recipes but found it was already posted. My mother has made this pound cake since I was a child (and I'm almost 40 now). By request, each year she makes these and sends them as Christmas presents. The only difference is that instead of 1 teaspoon of vanilla extract she uses 1/2 teaspoon. She also adds an extra 1/2 stick of butter. For the poster who mentioned it, you should be able to pour the batter. When I was home she showed me the recipe book that she found the recipe in. It's tattered and torn now but has a lot of wonderful memories. It was from a series called "Favorite Recipes of America". For me, this is the absolute best pound cake I've ever had. Of course, I might be a bit biased.

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Nichelle December 24, 2006

I made this (my first pound cake) and found it easy to do. Actually it looked beautiful coming out of the oven. I baked it in a Bundt pan for easy cutting and serving. I used Orange extract to flavor the cake instead of Almond extract because I made a Tangerine - Raspberry rum glaze that I found with another recipe on Zaar. That part of it needs some "work" - I was a little disappointed about how that came out - but the Million Dollar Pound Cake certainly was NOT the problem!

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The Thorn of Hudson, FL November 01, 2006

I was actually worried about this because it doesn't have any baking soda/powder. I used unsalted butter and added salt. This was awesome. What a great start for any flavor pound cake. I might try coconut next. Thanks for sharing. Lisa

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LMillerRN October 03, 2006
Million Dollar Pound Cake