Original pound cakes had equal amounts of flour, sugar and butter with an addition of baking powder, vanilla & lots of eggs with milk to right consistency. It is easy to see why this recipe hasn't enough taste. If you want less butter and sugar, try a different type of cake!
I really liked this cake but liked it much more the next day. Very easy to prepare. I'm thinking of trying some lemon zest next time I make it.
I found this so easy I creamed the butter first then added sugar, then egg, then milk, then vanilla, then I added 2 teaspoons of lemon extract, then I added the flour shifted 1 cup at a time to keep the mixture light and fluffy. Best flavor and so easy to do.
I think the key to this recipe is exactly that, you avoid the step of creaming the butter and sugar - It reduces the number of steps (see title of recipe) - Certainly, the best recipes will always cream the butter and sugar to create the best textures, but for home cooks who are intimidated by basic baking knowledge, this recipe is a good work around that yields consistent results with less fuss.
Do you mean
1) 1 cup butter + 1 cup coconut oil + 3/4 cup almond milk?
2) 1 cup buter + 1 cup coconut oil OR 3.4 cup almond milk?
Very dense and greasy. Luckily I only make half the recipe to try, also cut back the sugar by 1/2 cup and it was still sweet.
Easy breezy to put together. I used 1 cup butter and 1 cup coconut oil also used 3/4 cup unsweetened almond milk. One tablespoon vanilla. I am putting this up against seasoned pound cake experts. My sisters.
Really, the best pound cake recipe!! Some small tips - you must NOT make the butter too soft - your fingers shouldn't easily sink in when you 'squeeze' it. Then you would want to cream it in the mixer before you put other ingredients in. Secondly, you should always sift the flour!! These two 'extra' steps will make all the difference. The result is the rich yet light, silky and fluffy masterpiece with no effort what-so-ever. I am sure this is a very good basic recipe that you can manipulate by adding nuts/fruits or giving chocolate swirls. I will be making this the rest of my life.
I use this recipe all the time because it is simple, delicious and you can vary it once you master the basic steps, I have made it sour cream, lemon and cream cheese and it comes out perfect each time. Thanks Southern Living before this recipe I was pound cake challenged.
Wonderful and easy. This is a cake to make when you dont have much time. I wasn't feeling well and needed a cake for our church dinner the next day. Baked at 3am and it was absolutely beautiful. Everyone loved it. I added 1teaspoon of almond flavoring. Its in my recipe box to stay!
This is a great cake for every baker, from beginners to seasoned-bakers. It's very easy, goes together in no time at all and is very impressive. It's also best made the day before.
All i can say is WOW! Super easy and fabulous! I have made this cake several times and it has always turned out great. My boys beg for more and my best friend who "doesn't like pound cake" said it was incredible. Thanks SL!!
I have made this cake several times and each time I make it, it comes out great. The only thing I would do is mix it a little longer than it calls for. I've shared this recipe with my sister and she shared it with her best friend. The friend followed the directions and felt it needed to be beatened a little longer. It's a great recipe & now this is the only pound cake I will make.
This is the basic pound cake that has comforted the "tummys" of our families for years! Great, & yet flavor changes are easy, (sour cream added is good too) a recipe to be enjoyed.
This is the best pound cake recipe I've made. I added 1 tsp. each of salt & baking powder. I also used an electric hand mixer, not a stand mixer and I had no problem with this thick batter. I liked this better than Ina's pound cake & I'm a big fan of her recipes.
This is the easiest pound cake I have ever made. I made 2 in one evening and both came out perfect. I baked according to directions. I added one half tsp. of mace to one because we like that flavor in pound cake. This will be my standard pound cake receipe.
This was a somewhat difficult cake to prepare for me. When I mixed it, all the ingredience did not blend well together at all. When I baked it, I was very disappointed. It did not get done completely and i was afraid to put it back in the over, & I just want bake it anymore. Six eggs and a pounds of butter is too expensive and it fail. Let me say that the flavor was great, but the preparing and baking was not so great. I'm even afraid to offer a taste to my friends. I wish I knew what went wrong in preparing this cake.
This is a fabulous pound cake. It was quick and easy to put together. I did have to bake it about 20 minutes longer before the toothpick came out clean--I suspect that is why one other reader's cake had a "streak" through it. It probably wasn't quite done. I put an extra teaspoon of butter-nut flavoring in it in addition to the two teaspoons of vanilla. I think this may be what made it taste so wonderful.(I use vanilla from Mexico, so it may be stronger than other brands.) This is my new standard recipe for pound cake. Great with blackberries and strawberries.
I found this to be an outstanding pound cake. Easy to put together. It is absolutely a perfect companion for strawberries and ice cream. I added fresh lemon juice and vanilla. I can only imagine how good fresh peaches will be once they are in season. I did have to order a 16-cup angle food cake pan. It's important to let the cake cool before cutting. Very easy and everyone loves this cake. Great with coffee in the morning.
My only complaint is it is lacking in flavor so I would definitely suggest increasing the Vanilla Extract when making. Otherwise it turns out fabulously.
This is a great recipe. The taste is exactly the same as if you made the cake using the traditional method, but this is so much quicker. It also works with a cream cheese or sour cream variation. I made one today using cream cheese. Used three sticks butter, and one 8oz package of cream cheese (room temperature). Placed the wet/dry ingredients in the mixer as described in the original recipe. I still can't get over how high the cake rose, and how moist it is. This is the only method I will use from now on when making a Pound Cake
So easy and fast to make. Not your Mothers or Grandmothers recipe that was an all day job. Taste great and everyone I serve it to loved it.
Followed this recipe to the letter and the cake fell. I find it strange that there is no baking soda or salt in this recipe. My usual pound cake recipe calls for same ingred. as this but w/10 eggs, soda and salt and lemon juice with alot more steps. I thought this one was too good to be true and it was. Better stick to what I know works.
I am not a baker. I make cake mixes taste bad. I am now being asked to make this cake for our Mother's Day Gathering. So easy! It does need some kind of glaze or topping though. I topped mine with fresh strawberries that I macerated with sugar. Delicious!
so easy to make, I will use this recipe from now on. I used some lemon and vanilla flavoring both in it simply because the old recipe I had used both. Very good flavor and I served it with strawberries and whipped cream for a special lunch. Lots of friends wanted the recipe
this is fun and esay to make. A good basic pound cake to eat alone or with strawberries,etc. It is a big cake, so I cut mine into individual servings and froze them for that late-night sweet-tooth attack.
Good taste. However, because of diabetes at our house, I used the splenda/sugar combination sweetener to sweetened it. It did not rise and brown like cake in magazine. Also was it missing baking powder or was that why it's called a classic? Didn't use baking power. Was my first pound cake. Was that a mistake that it's missing from the recipe on page 124 of May 2010 issue?
I'm surprised to see low reviews on this; we found it to be OUTSTANDING. Followed the recipe to the letter, except couldn't wait an hour to cut into it. Moist, dense, buttery, with a crunchy outer edge â simple but wonderful and homey.
I made this precisely as written. The batter looked (and tasted) great. The cake, however, had a heavy, greasy streak all the way through it. I have made lots of fine pound cakes with my trusty KitchenAid, but this was not one of them. Surprisingly, all the 2000-era reviews were positive. I wish I knew why my result was such a disaster. Also, I concur with the reviewer who found it bland. Does need something, but I don't know what.
Easy to make, but completely tasteless. If I made it again, I would add some almond extract or maybe sour cream. This cake is in desperate need of some zip!