This is an old recipe that I have been baking for decades. Unfortunately, everything is right except the amount of salt! I use a "dash" of salt, not 2 tsp. I can't imagine what it tastes like with that much salt! Also, 350 it too fast to bake this cake. 300-325 is best. Other than the above comments, it is a very delicious cake, and you can have fun with adding any flavorings you would like. Wrap your pound cake in a cotton towel and place in the frig overnight and bring to room temp before serving. The cake is even better by the third day If it last that long!
And here's another 5 stars to add to the collection! I also used almond extract. I made 2 loaves on Monday and there's enough left for tonight to fight over with strawberries and cream on it! We also toast in in the morning and eat it with butter on it. Awesome! Update-I felt the need to make another one! Very rare I make the same cake 2 times in a row. To me that says something. Great recipe!
This is an absolutely delicious cake! I subbed some grated lemon peel and a teaspoon of lemon extract for the flavoring and it was great. I cut down the salt because 2 tsp is way too much for our tastes...I used 1/2 tsp. From my experience, I did not feel that it was appropriate to bake the large, heavy cake at 350 for such a long time so I went down to about 325 and it came out great. I can't wait for Maine blueberry season to start up...lemon blueberry pound cake - YUM! I will be making this cake often so I appreciate the great recipe, especially the perfectly detailed instructions (pound cake is expensive to make, so I would hate to make a mixing error and ruin it!). If you are looking for THE pound cake recipe for your recipe file, this is it...the recipe is well written and you can vary the flavorings however you like.
I loved the texture of this cake but I found it a bit salty. My other recipe that uses 3 1/2 cups of flour only calls for 1/4 tsp. of salt. I'm wondering if the 2 tsp. of salt should have been 1/2 tsp? I will try again with less salt. Thanks, Kitten!
I made this yesterday for a church dinner for the "Young at Heart". Since I didn't qualify age-wise to go, I didn't sample the cake, but I have to say it was the most beautiful pound cake that I have ever made. The batter was creamy (and good). I was nervous about cooking it at 350 so I lowered it to 325 and cooked for 1 1/2 hours. It seemed to be perfect. I also used cake flour. I did get some feedback at church this morning that it was great. So, I'm going to make another one so I can taste it !!
Oh My God! This is truly one of the best pound cakes I have ever had! The best would be Nonnie Waller's, but this is number 2 and costs a lot less! Thank you for this wonderful recipe. I'm making another one today! This would make a wonderful gift by placing it in a fabric covered box!
The recipe has to much salt in it .The cake was salty, wouldn't release from cake pan and the cake was very heavy. Trash can it went.
I`m not much for Pound cake but I found this one to be very good. I made instant lemon pudding as a topping for this and very one thought I had made the best cake in the world. I did back off on the salt and the baking temp to 325 for 1 hour and 15 mins. My family just said "OMG" this is the best cake ever. Well this what we do. Love it.
This cake was made for a celebration this summer and was the hit of the party. Even though there was another cake there for the party (made in a bakery with lots and loads of frosting), this is the one everyone was eating... especially the children!<br/>One addition to the recipe was that I added both extracts mentioned: vanilla and almond together. It does make a cake like this more flavorful.<br/>Thanks for a keeper!
Very fluffy and delightful! This cake was very tasty...i would recommend upping the cook time to another half hour for less gooey cake!