As you said..simple and delicious. Did serve it with strawberries and cream. Had a some left and used that for some mini trifle!
Excellent pound cake!!! I had some sour cream that was going to go bad and needed to make something with sour cream... it helped that I'd been craving pound cake, but all my pound cake recipes omit sour cream so I needed a new recipe. This was much better than my other tried recipes because I think the sour cream made it more moist. I added three dashes of nutmeg as my mother does in her recipe. Thanks so much for posting this!
It was very good! All my kids loves it. I like this recipe because it's less butter.
I made this a few weeks ago and tried to make it a little bit lower in fat by using tub margarine, fat-free sour cream and egg beaters. It turned out fantastic! At first I thought that I had baked it too long, because the bottom of the cake was very crunchy. But I let it sit in a covered container, and it softened itself. Will definitely be making this again!!
Wohow! This came out great! I'm not a fan of sour cream at all... But this came out wonderfully! I'm not really a baker, so this was nice and easy for me. I added about a cup of white chocolate chips to this, it FLEW off the shelf. I took it to a super bowl party (I had way too much as it is..) and it was all gone that very HOUR!! Hahaha! My family says 'props to whoever came up with this!' So yes. Awesome.
This Pound cake is so good! I added some lemon zest and a juice then I made a quick lemon glaze and it turned out fantastic!!! Moist on the inside and crunchy on the outside. Thanks so much for the recipe, I'll make this again and again.
Kozmic Blues this was wonderful. So easy and quick to make. Not alot of ingredients, but what flavour.My kitchen smelled incredible while this was cooking. The best part is that it tastes as good as it smells. A nice tall, dense, moist, tender poundcake, with a lovely crispy crust. Thanks so much for sharing.
This recipe made for a delicious pound cake! I would have given it five stars but I only used a cup of sugar. We don't care for things to be overly sweet and that seems to be too much to me. I think the texture of this cake is just perfect, and has a great taste with just the cup of sugar. It was also a super simple recipe that can be whipped up in no time. Next time I may add some pure almond extract to this. This is the perfect cake to slice up, and add strawberries and freshly whipped cream for the best strawberry shortcake ever :-) Thanks for posting this, I plan to make it all the time!
This was a really easy recipe to put together, and tastes very good. Another good thing about this recipe is that it looks like it will be a no brainer to third (for the holidays in the little mini tins). I plan on making three different versions (chocolate & coffee, coconut & pineapple, and some unknown) for the family dinner. I will probably also test with yogurt (health issues w/in the family), and come up with several different things to compliment the varieties. It will be nice to road test the smaller versions before the big day :), and will also work when I don't need a full size version for myself.
This is a lovely pound cake, very rich, and was great used in Easy Strawberry Cheesecake Trifle. It was also very forgiving. I had measured out the sour cream and without thinking (clearly) I grabbed the wrong container and then had no idea how much sour cream was used. I only knew that it was likely more than 1/2 cup. The cake did split down the center but otherwise came out just fine. Thanks for sharing your recipe.