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I have used several very good recipes from allrecipes.com but never felt compelled to write a review until this recipe. I made it for the birthday of a friend whose favorite cake-type desert is...
This did not turn out for me for some reason-the inside was mushy and the top burnt. I must have done something wrong...
I have used several very good recipes from allrecipes.com but never felt compelled to write a review until this recipe. I made it for the birthday of a friend whose favorite cake-type desert is...
Absolutely delicious cake! I didnt have butter flavoring so substituted lemon extract. Also, I used 1/2 cup of the sugar to whip the egg whites into firm peaks. The folding of the egg white mix ...
Sour Cream Poundcakes have been the only kind my family has eaten for generations. After making this recipe I think I will have to convince my family to switch. It is wonderful! **I used vani...
I served this, with a couple modifications, instead of wedding cake at my wedding reception a couple months ago. I replaced the butter flavored extract with 1 teaspoon vanilla and 1 teaspoon lem...
This is the best pound cake I have ever made. It is so moist. I use vanilla extract instead of butter. Any body can make this cake. It's wondeful.
Wow! Awesome! I baked it exactly one hour. It could have used about 5-10 minutes extra because the bottom was not quite done, but it was close enough. The cake was DELICIOUSLY moist, the textur...
I have had great luck with this recipe. It receives rave reviews everytime I make it. It's great plain or with fruit. The cake stays very moist in the center. And it freezes beautifully.
So far, I have made this pound cake three times, it has been perfect each time and earned rave reviews from everyone who has tried it!