I was pleasantly surprised to find this poundcake so moist and delicious! I served it with fresh fruit. I used a bit less sugar and thought it was on the sweet side; next time I will use even less. I baked them in 2 loaf pans and they were done perfectly in 50 minutes..
Excellent poundcake - not too sweet, with a good crust. I served it with hot spiced cider.
Excellent, excellent, excellent! I actually replaced one cup of sugar with Splenda, and the cake had no unpleasant taste or compromised texture. I also used vanilla bean paste to get the speckles, and I poured a simple orange juice glaze over the tops while the cakes were warm. I will make this again and again!
Can't wait to make this after I buy some buttermilk.... I plan on slicing and toasting and serving with frozen yogurt and berries! Toasted pound cake is THE BEST!! I know this recipe will be great so I am rating it early!
Yummy! Very easy to make. As other reviews said my cooking time was closer to 1hr and 15min.
Thes pound cakes were pretty good. I think I would use cake flour next time as the cake was a little dense. The cooking time was more like a hour and 20 min.
Great recipe! It's a keeper. Followed as written. It was delicious.
This was delicious! I made two 8" loaves, and stuck one in the freezer. I'm not much of a baker, but this was very easy.
Great recipe. Hard to believe it's light. I made this using a small Bundt cake pan (6 small Bundt) plus two mini-loaves. Threw in some chocolate chips in the mini-loaves which made them even better. My mother-in-law raved about these. Be careful to grease the inside ring if you are using the Bundt pans - as I had difficulty getting a few of the cakes out.
Delicious cake. I have made it twice for birthdays usking two loaf pans. It did not take 1 hour (check at 50 min). I used cake flour to ensure the texture of cake rather than quick bread. It tastes wonderful plain, but I flavored 8oz Cool Whip Light with 1/2 tsp each of almond and vanilla extracts for an easy frosting. I toasted slivered almonds to sprinkle on top.
My husband loves pound cakes and he said this is the BEST pound cake he has ever had. I made it two weeks ago and he requested I make it again today. This time he asked to try icing one with chocolate icing. Last time we did strawberries and homemade whipped cream. Really is easy and delicious!
Did not like the outcome of this cake.
I really liked this recipe. The cakes tasted better after being refrigerated for two days. This will be my go to pound cake recipe from now on.
I've made these delicious pound cakes multiple times in small loaf pans, and they've turned out perfectly each time. Use high quality vanilla and add the zest of an orange or two Meyer lemons for added flavor. I've served warmed slices topped with fresh berries and a drizzle of Amaretto for a decadent dessert.
I don't get it. This cake did not rise. I used fresh-milled white wheat flour instead of all-purpose, but I've used this with success in other cake recipes, and otherwise I followed mixing instructions to a "T". I wanted to make one large cake so I poured the batter into a tube pan and baked it for an hour. It seems perfectly done (though it did stick a little) but it's only a few inches tall. From the other reviews I thought it might overflow the pan, but it didn't budge. Guess this will be turned into a trifle and I will try another recipe.
Was out of vanilla extract so made it with almond extract instead. It was great! Light, fluffy, and moist.
I made this in 2 loaf pans last night, and it was absolutely delicious! I baked the cakes for an hour and 5 minutes, just to be sure they were done. I used cake flour instead of all purpose, and the texture of the cakes was fine and light. The flavor is incredible. I can't wait to feed family with this later today.
Excellent flavor and texture, easy to make. Will definitely use again. Thanks!
I tore this receipe from the magazine and baked it probably 50X's already. EXCELLENT, EXCELLENT! I have given this receipe to every pound cake lover I know. This is most definately the BEST!
Made these as Christmas gifts for our friends and they were delicious -- doubled the recipe without a problem. Would definitely make again.
Made it the other day in two 8"loaf pans. Served it to my bridge company for dessert with a scoop of ice cream. Everyone said it was delicious. One guest asked for seconds. The cake was light and very tasty. Will definitely make it again. Just watch the time - it took only 55 minutes not an hour to bake.
I loved this recipe! They are definitely a "melt in your mouth" cake. They seem so much like a bread, you can even have them with just a little butter! I recommend these!