This is my favorite pound cake recipe. It doesn't taste heavy or too sweet. The half & half adds a silky texture and richness. This cake can stand alone, or be served with fruit or ice cream (or both!).
I've been making this cake to rave reviews since the recipe appeared in 2007. It comes out perfect every time. It uses less butter than some pound cake recipes, but still has a rich flavor. I don't add icing - just dust lightly with powdered sugar. This is pretty at Christmastime, but just as good in summer served with fresh strawberries!
Great texture but I found the flavor a bit plain. Tried it again and replaced half of the vanilla extract with almond extract. Very tasty!
I've made this several times and always comes out yummy! I had to cook it for about 15/20 min longer than suggested & I also changed the flour to be a mix of 1 cup whole wheat + 2 cups all-purpose, with the same great results.