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.
This recipe is great and easy thanks
first made from scratch cake that I ever made. Everyone enjoyed it. Easy recipe to follow.
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.
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.
This was my first pound cake and everyone talked about how rich and moist it was. It was delicious!!!!
This was my first pound cake and it came out wonderful. It was sooo delicious and moist.
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.
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!
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