*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe was a bit disapointing:( I had really high hopes because because of the ingredients and reviews so maybe that was the problem. It really sounded delicious especially the butter sauce! I make pound cakes quite often (family favorite) and have had some great ones made from recipes on this site but this one was not so great. After sitting for a day the cake was really dry except for the sauce soaked parts.The only way I would serve this to company is topped with a fruit sauce like sauteed strawberries and sugar but I won't be making this one again.
Thanks. This is an excellent cake and after reading a review that said it did not have much taste I question if they used pure vanilla. This will make a difference. Also it is better if it is allowed to age for a couple of days. A cake any baker would be proud to serve.
Perfect for apple upside down cake. I halved the recipe and baked it in an 8X8 pyrex dish. First I peeled cored and sliced apples into 8ths. and placed at the bottom of the buttered dish(in a pretty pattern). I then made a caramel sauce and poured on top of apples. Lastly I poured the cake batter on top of evreything and baked as usual. Came out fabulously perfect! Can make it using a butterscotch syrup too instead of the caramel. Did not make the sauce that comes with this recipe. I just served with a drizzle of store bought caramel sauce. Yummm!
This buttery pound cake was fairly moist and the glaze added interest. I baked it in a 325 degree convection oven for 50 minutes which was plenty. More baking time would have made it too dry. I gave the recipe 4 stars instead of 5 as I felt that after 3 tablespoons of vanilla 3 sticks of butter and a cup of sour cream that there should have been a more intense flavour....it just needed more "oommph". However it was a great base for strawberries and vanilla ice cream.
this cake made a big impression on my guests. i made it for a get together and eveyone raved. i made a mistake and added 1/2 cup too much brown sugar but it turned out fine. i will definitely make this cake again! Thanks!
I have yet to make this cake but i surely intend to my commeng is on the comments. if you cannot be decent do not lreave comments no one is interested if you fed it to your squirrels and us ladies do need the fat in some cases and do not need to "lighten up". Be objective do not be petty can't wait to try this and it will get a fair respectful review.
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