Country Pound Cake
This a really good down-home style, back to basics pound cake that my whole family enjoys! This recipe was handed down to me with the stipulation of placing the cake in a cold oven, and it turns out perfectly every time.
This a really good down-home style, back to basics pound cake that my whole family enjoys! This recipe was handed down to me with the stipulation of placing the cake in a cold oven, and it turns out perfectly every time.
I made this recipe Christmas Eve. I followed it to the letter - except I used a bundt cake pan with NO wax paper - just sprayed it with PAM spray and coated lightly with flour. All I can say is that it is out of this world good. This is the recipe I have been looking for all these years. The cold oven start gives it that good crusty outer layer. Fabulous.Read More
The ingredients are pretty standard for a pound cake, with the exception of adding shortening in place of a last stick of butter. I don't, however, believe that was in any way responsible for the dryness I experienced. I believe it was due to the unconventional baking method. I did as directed, starting in a cold oven. I set the alarm to sound at one hour, just because I was unfamiliar with baking an item this way, and wanted to check it at that point. Good thing I did! When I pressed the center slightly, it was quite firm. I inserted a toothpick in the middle just to be sure, and it came out completely dry, without even so much as a tiny crumb clinging to it. When I served it at a Fourth of July party, I was grateful I had made 3 fruit compotes, or the embarrassingly dry texture would have had nowhere to hide. I calibrate my oven every few weeks, and the last time was last week; dead-on accurate, so that wasn't the problem. I've worked as a pastry chef, have over 40 years of experience baking, so I'm known for my baked goods. This was not even close to my standards. I can only imagine how dry it would have been had I not yanked it at one hour. It might have fared better at 50 minutes. The taste was that of a generic pound cake, nothing special, but I would not recommend this recipe because there are much better out for flavor and they turn out enjoyably moist. In this case, only the fruit and real whipped cream stood between me and culinary humiliation.Read More
I made this recipe Christmas Eve. I followed it to the letter - except I used a bundt cake pan with NO wax paper - just sprayed it with PAM spray and coated lightly with flour. All I can say is that it is out of this world good. This is the recipe I have been looking for all these years. The cold oven start gives it that good crusty outer layer. Fabulous.
Wanted to make a plain old fashioned pound cake and this was it! I followed the instructions with only 2 changes (because I needed to substitute) I used evaporated milk and 2 teas. of vanilla extract. I thought I had lemon in my cupboard, but I was out! I used a 10 cup Bundt pan sprayed with Baker's Joy. Put the cake in a cold oven & set the oven for 350 degrees & timer for 80 minutes as instructed. The cake really got too brown, but stil edible. I think next time I will lower the time to 55-60 minutes and keep checking. I think this is a great cake to have with tea or coffee. Hubby raved. His only comment is that he would have like a lemon flavor. Lemon peel would be good along with the extract. This is a keeper for us!
My family loved this recipe. It was very easy to make.I cooked the cake in two (2) seperate bread pans as i did not have the pan the recipe called for. We ate one watching the football game and I froze the other.It is also very good if you add cherry pie filling and whip cream to your finished cakes. Thanks for sharing!
I couldn't have been more pleased. Perfect, dense pound cake texture, but still with a light and not overly compact crumb. Flavorful, with the ideal level of moistness, a result of getting the best of both worlds with the butter and shortening combination. (I've experienced both pound cakes that have been too dry as well as those with far too much fat, causing them to be not moist, really, but greasy!) I used this for cupcakes and, just for fun, flavored them with pure watermelon extract, then frosted them with "Grocery Store Frosting," recipe also from this site.
This was a very good cake. The texture and taste were like a commerical pound cake. I did not use lemon extract, instead adding two teaspoons of vanilla. I used two loaf pans and it filled both. For one cake, I would suggest halving the recipe next time. I will use this recipe again.
Perfect pound cake. I love how smooth and white and pretty it is when you cut into it. Tastes just like Sarah Lee. I used margernine instead of butter b/c that's what I buy (WAY cheaper) since we go through so much of it, and extra vanilla instead of lemon extract (didn't have any but I know it would be great with it!). Put it in two loaf pans and baked away. Mine was done in about an hour and a half, I bumped a oven to watch if the middle moved and then tested it with a knife to make sure it was done. Tip: take 1 cup strawberries, 1 c. sugar and one egg white, beat it until stiff and serve on top. VERY GOOD! Thank you for a classic pound cake recipe. Oh - wouldn't this be great layered in a trifle??
My cake was done at 50 minutes, early as many other reviewers had stated. I actually checked on it at 35 minutes and it was fairly brown by then so I covered it with foil during the remaining baking time so that it didn't overbrown. My DH does not like lemon so I subsituted an extra teaspoon of vanilla for the lemon extract. I was very happy with the results, nice texture and taste. Buttery rich taste with a hint of sweetness. Would be wonderful with sugared sliced strawberries and whipped cream. We finished off a quarter of the cake on my birthday, then froze the rest in individual pieces for a quick dessert in the coming months.
I love it! No more box pound cakes for me! My kids love it too! I halved this recipe and baked it in one loaf pan and it was perfect! I'm making it again! It's your basic pound cake that is great alone, or with a topping or you could even embellish the batter with chocolate chips, etc.
The ingredients are pretty standard for a pound cake, with the exception of adding shortening in place of a last stick of butter. I don't, however, believe that was in any way responsible for the dryness I experienced. I believe it was due to the unconventional baking method. I did as directed, starting in a cold oven. I set the alarm to sound at one hour, just because I was unfamiliar with baking an item this way, and wanted to check it at that point. Good thing I did! When I pressed the center slightly, it was quite firm. I inserted a toothpick in the middle just to be sure, and it came out completely dry, without even so much as a tiny crumb clinging to it. When I served it at a Fourth of July party, I was grateful I had made 3 fruit compotes, or the embarrassingly dry texture would have had nowhere to hide. I calibrate my oven every few weeks, and the last time was last week; dead-on accurate, so that wasn't the problem. I've worked as a pastry chef, have over 40 years of experience baking, so I'm known for my baked goods. This was not even close to my standards. I can only imagine how dry it would have been had I not yanked it at one hour. It might have fared better at 50 minutes. The taste was that of a generic pound cake, nothing special, but I would not recommend this recipe because there are much better out for flavor and they turn out enjoyably moist. In this case, only the fruit and real whipped cream stood between me and culinary humiliation.
Excellent Pound Cake! This is my go to recipe - never fails - always delicious. For a different look, I decided to add Wilton food colors to the batter. When making this cake, the butter, eggs and milk should all be at room temperature. I use 3 cups of sugar, 1/2 teaspoon of baking powder and 1/2 teaspoon of salt. I also add 1 teaspoon of almond extract. This recipe also makes an excellent chocolate pound cake -just need to add 4 T. of cocoa and omit the lemon and almond extract.
I make this recipe all the time, and have for many years. I lost my recipe, so I decided to look online to see i I could find anything like it. I found this one!! There is a slight difference in my recipe and this one. Mine is called "5 Flavor Pound Cake". It is exactly the same as this one, but when it comes to the extracts, I use 5 instead of just 1 or 2. I use 1 teaspoon each of vanilla, rum, lemon, coconut, and almond. Then, after the cake is finished cooking, put 1/4 cup water, 1/2 cup sugar, and 1 teaspoon of each of the extacts used in the cake. Bring to a boil, and let sugar melt. Pour over the top of the cake (that has been removed from cake pan). It makes it more moist, and delicious!!
This is an excellent recipe. I omitted the lemon, and added an extra 1/2 tsp of vanilla. The cake turned out moist, tender and flavorful. I served it with berries and cream. This is my new favorite pound cake recipe.
ok i have made this alot so here it goes.i just made a lil changes..3 cups not 2/2/3 of surgar..2 teaspoon of vanilla not 1 teaspoon...
I must say, this is one of the best pound cakes I have ever tasted. I even enjoyed making it. Thank you for the recipe. I will use this one from now on.
Excellent Recipe-I've had this recipe for over two years I would like to say. It sits on my refrigerator everyday. I tried this recipe once before and it did finebut my experience in baking since then had taught me alot. I added alot of extra to make this cake a winner; instead of five eggs I added six. I used salted butter, I added just a little more shortening, I added buttermilk as my milk to make it more moister. Everyone at my job loved this cake and it didn't need icing. Thanks
This was my first pound cake, and it tastes great. Baking it for the 1 hour and 20 minutes was perfect in my oven, starting from cold. I followed the recipe exactly except used salted butter instead of unsalted and it tastes fine. Next time I'll try using all butter and no shortening. The lemon extract I used was VERY old, but still tastes good. I think next time I'll try all vanilla to see if we like that better or not. We'll be using this with sugared strawberries and cream.
I've never made a pound cake before but was looking for something creative to bring to work and the pound cake fit the bill (using it in a fruit trifle). I followed the instructions and cooked it for 70 min instead of 80 - it was perfect. I substituted cherry extract for the lemon and added finely chopped glace cherries - yummy! I'm already planning the next one, with orange extract and orange peel, with an orange glaze. I never knew pound cake was so easy to make!
I made this for a friend's wedding. It was the best textured and best flavored cake white cake I have ever made. I will never need another pound cake receipe again!
Irresistibly good. Everyone loved it and raved. People who don't eat seconds got seconds. I followed this recipe very closely. I often feel that pound cakes fall short of my memories. This cake was all I remembered pound cake to be and more. I struggled with putting the vegetable shortening in this batter. I only used this recipe because it was close to a recipe I already started measuring out, when I realized it had no leavening and I lost confidence and went looking for another with baking powder. This one worked but I didn't like the idea of shortening in my pound cake. I wanted all butter but I added the 1/2 cup shortening. All I can say is that it is perfect. Whatever the shortening adds, the cake must need. The crumb was dense but somehow fluffy and light at the same time- probably from beating the sugar and butter for 10 mins. I used 2 loaf pans. Next time, I am going to buy a flat sided tube pan just to increase the ratio of top crust because the top crust is that good- I think because of the cold oven. Someone said it taste like Sara Lee (which I despise and can't even eat) but mine didn't at all. There is NO comparison. The only thing I changed was with the flavoring. I wanted to try out my new Princess Cake flavoring from King Arthur so I used 2 tsp of that (rather than lemon) plus a tsp of vanilla paste. I don't think it made much difference. I topped mine with a browned butter lemon glaze which I would do again too.
Awesome!My first time baking a pound cake. After reading other reviews I made the following changes: in place of lemon flavoring I added 1/2 tsp. of almond extract. I baked cake at 350 degrees for 50 minutes then dropped oven temperature down to 300 degrees and continued baking for about 37 minutes. Top crust was brown , but not too brown like other bakers mentioned and cake was cooked through. Cake was moist and delicious. Now I need and searching for the perfect glaze. Not that it needs it. Tastes great with strawberries and cream.
I skipped the wax paper. I just sprayed the pan with non-stick cooking spray and then sprinkled it with sugar. It was great! It added some texture to the crust and made it sparkle! Very good!
I really didn't know how to rate this pound cake recipe. The taste is the BEST I have ever had BUT as far as winning a beauty contest this one would NOT......I made it exactly as the recipe stated and it is by far the very best tasting pound cake I have ever had. It would be great for making trifles for the holidays or for serving topped with fruit. The big drawback was that it will over brown way before it is baked through, even though I put parchment paper over the top about 1/2 way through the baking process. It is not a high rising cake either but its great redeeming factor is the fabulous taste and texture......very basic and old fashioned...not over sweet or too light....as Goldilocks might say..."It was Just Right"
Absolutely delicious! I didn't have any lemon extract on hand, so I used a teaspoon of lemon zest instead. It came out great! I agree with other reviewers that it didn't take a full 80 minutes to bake. Thankfully I checked it at around 70 and it was perfect.. brown crunchy crust and moist on the inside. Will definitely make this again!
Amazing cake! Beautiful inside and out. Smooth, moist texture. Make sure you sift the flour, makes a huge difference. The only thing I did not like was that I could taste the shortening a lil more than I would like, although my husband didnt notice it. Next time I will cut back on the shortening and add a lil more butter. I also did double vanilla instead of lemon extract. I cooked it in a bundt pan in a cold oven for 1 hour then turned the oven off and let it stay in for another 15 minutes. Was perfect! Cant wait to make it again!
This is a fabulous recipe! I halved the recipe and made it in a 9x5 loaf pan. It also only needed to bake for an hour. Other than that I made it according to the recipe, and it turned out fantastic. Like others have said, the texture is light and airy like a commercial cake. Amazing!
mmm! made dairy-free by using original almond milk. also 2 tsp vanilla and skipped the lemon. poured it into 2 loaf pans - created 2 heavenly loaves in just over an hour. thanks morgan!!
I made this for Easter and have to say it was a hit with the family! The only change I made was to increase the sugar to 3 cups... Will make this again and try different extracts:) it had an amazing crust and the crumb was perfect! I made the vanilla glaze on this site to top it... Thanks for the recipe!!
This was the very first cake I bake ever. At 51 years of age I decided to try baking. This cake turn out so well, I drove 20 miles to share it with may family, (not all of it of course). I looking for a great Apple pie recipe now. Thanks
This cake is soooo goood! I knew it was going to be good while it was in the oven and I could smell it! The smell was addicting! LOL! I love it!
This recipe was the recipe I was looking for. Great taste,texture and moisture.I fold in the flour and milk rather then using the mixer,that allowed for the air and fluffiness that was in the egg,sugar and butter/shortening to remain.
This was a wonderful pound cake. A co-worker was asking for a pound cake so I thought I'd give this one a try. I followed the recipe exact except I used a silicone bunt pan that I coated with the Wilton Cake Release I use when I bake regular cakes. I thought this was one of the most wonderful and moist pound cakes ever. I enjoyed the lemon extract and I think I'll try almond next time as almond is my favorite. I thought the batter was a bit much, but it filled the pan when baking perfectly. It's a keeper.
Very nice pound cake. Although I will say, I LOVE Sarah Lee pound cake and it does not taste like Sarah Lee; but still good. I used all butter in place of shortening. Also omitted lemon and added more vanilla. The cooking time was perfect (as long as you are using a 10 in loaf pan). Makes a lot, so make sure there are plenty of people around to eat this pound cake!
Delicious, yummy, perfect!!!! I will definitely be using this recipe again and again. Great flavor and great texture. My husband and I like to eat our pound cake plain ( No strawberries, whipped cream, frosting, and/or glaze) and it was absolutely perfect. After reading the reviews, I only used 1/2 teaspoon lemon and 1 1/2 teaspoon vanilla, but I think it would have been okay with the suggested measurements. I think that decision is based solely on if you like lemon flavor in cakes or not. Saving this on! Five stars!
very good taste and texture. However i don't know what I did wrong. It burns on crust. Next time I have to adjust the temparature. It might be because of my oven. Suggest to set the time to 40 minutes for the first check
Best, most moist pound cake I've ever had. Crust was beautifully crunchy, middle was very light and perfect lemon/vanilla flavor. Be sure to mix the cream as long as it says; incorporating air is key to keeping the cake moist. I didn't use parchment/wax paper, and I used a bundt pan. I also didn't need the full 1 hour 20 minutes (cooking at ~4800 ft altitude). I couldn't wait the full 3 hours of cooling; I had my first piece an hour after it came out of the oven. Man, oh man, was it delicious!
really good! instead of lemon extract I used orange zest of 1 orange and it was yummy!
I was out of ingredients I usually make my pound cake with and searched AR for a different recipe. I chose this one but was disappointed. I followed it to the letter except it tested done at 70 minutes instead of 80. After cooling for an hour, I removed from the parchment lined tube pan. It basically fell apart. My family did not not like the taste and texture as well as other recipes. I sliced and crumbled it up and am now toasting it. My husband will eat anything that is toasted. I was disappointed in the results and will not try this again. I see this recipe a lot in cookbooks and thought that it would be a good one. It was not our taste preference but the texture was the most disappointing of all. I needed it for a charity donation so now I have to make another one. Will make a trip to store and make my recipe. Sorry to all of you who love it but taste is an individual preference.
My parents loved this recipe. It is a keeper!!!!
Okay pound cake. Prep took quite awhile with all the mixing. Thought it would taste a little sweeter. We enjoyed it but I've had better.
not very tasty and very heavy didnt rise well at all.kaletta
This one did not work for me.
I baked this cake for 70 minutes and it came out looking wonderful. The toothpick came out clean. When I went to take it out of the pan, I found that it had fallen. I am certain that I added the baking powder. I do a lot of baking and have never had a cake fall before. When we cut into the cake 5 hours later, it looked uncooked in the center. Couldn't figure this one out.
Ok, I was really nervous when this came out of the oven (1/2 hour early). It looked and tasted terrible. BUT, after cooling the recommended time, covering with plastic wrap, and then letting it sit overnight it was delightful! Great flavor and texture! The cooking time was definately off though.
Followed directions to the letter, except I used a bundt and loaf pan and baked for 45 minutes. This is my new go to simple pound cake. It has been all the rave at my church. Absolutely love how the flavors burst in your mouth. This cake is so moist that it's hard to believe it's a pound cake. Will be making this pound cake for more functions.
Super yummy! I omitted the lemon (didn't have any) and was generous with the vanilla. Also, I only baked for about 50-55 minutes.
This recipe is one of the best I have baked and ate.
I absolutely loved this pound cake. I've tried many "homemade" recipes and they all seemed flat tasting by comparison to this one. It was the perfect blend of great texture and sweetness. I made a lemon glaze for the top but this would be fine without it. This will be part of my permanent repertoire for parties, gift-giving and just for me. Just one minor comment -- the cake got very dark towards the end of baking and I thought it might burn if I left it in the oven recommended time. So for the last 15 mins. I turned down my oven to 300. (My oven runs hot sometimes so this might have been the problem.) It wasn't burnt at all and tasted wonderful. Thanks for yet another fabulous basic recipe.
I really like this recipe...reminds me of Sara Lee pound cake a bit. Wonderful texture. I think next time I'll add maybe a tsp. or 2 of butter extract to add some flavor. Thanks for the recipe!
I know that it was my oven that made a mess of this cake. It is an OLD apartment oven, and cooks entirely too hot. I even turned it down 25 degrees, and cooked for less time than the recipe called for. The cake fell, it burnt on top, and the bottom crust was chewy (until the second day), and it was dry...not moist like you want a pound cake to be. But even though my oven STINKS...me, my husband, and son ate the whole thing...we cut the burnt part off, and the bottom crust softened overnight. I'm sure the recipe is great...and I would try it again, if not for this oven.
I wasn't very fond of this cake..It didn't have much flavor, it wasn't moist, and the baking time was WAY off. My cake kinda burnt. All in all, wasn't a favorite. Could have been my baking..Sorry.
I made a rookie mistake and only used 1 stick of butter instead of two, but it still came out great! Now that's a good recipe! I did loose some of that buttery flavor so I topped it with a buttercream icing and it was delicious!
So so good!!!! I didn't use lemon extract...just doubled the amount of vanilla extract. Also, I scraped a vanilla bean into the mix, which gave it a great vanilla flavor. This cake was gone in one day! Will make 2 next time!
This is a pretty good pound cake recipe. I wanted a recipe that was tasty but didn't require cake flour, being I don't keep it in my pantry. I didn't have any lemon extract, so I doubled up on the vanilla. I also using another reviewer's suggestion and bumped up the sugar to 3 cups. I poured the mix into 2 loaf pans and toss them in my cold oven turned on the heat to 350 and set the timer. After 1 hour my cakes were burned on the bottom. We cut off the burned part and served the slices with Nutella on top. Was really good overall, But I don't think it would be too tasty by itself. I will make again as Strawberry Shortcake I think =)
I used almond essence instead of the lemon .. worked good too
Made this for Thanksgiving it was gone the same night. Yummy moist and just delicious. Used almond extract was still good Thanks
For an honest review...I have tasted better...the cream cheese pound cake is a better quality cake than this one. I could actually taste the shortening in this cake. The consistency was great. I enjoyed the crunchy top. Not one I will add to my recipe box or make again....Sorry
My family and I enjoyed this cake. My husband said it was too sweet though. I did have to add 1 stick of margerine instead of 2 sticks of butter. Also, I didn't have any lemon extract so I used double vanilla. The cook time was too long for me. I took it out of the oven in about an hour and it was done. Thanks for a great recipe.
Haven't tasted it yet, but it sure looks ugly! I've done a lot of baking in my life, but this cake totally fell! I followed the directions exactly, but about half an hour after I pulled it out of the oven, the whole middle of the cake caved in on itself and it looks horrible! I'm sorry, this might taste really good, but I don't think I want to serve this to anyone! (And drat the luck, I was supposed to take this over to my boyfriend's house tomorrow!)
OMG this came out awesome…great taste…used cake flour added additional tbs of vanilla..next time I will not do that…still was awesome! Might add additional egg, and 1 more cup of sugar! BIG HIT!!!!
Loved it!! My family and I loved this cake so much!!! Especially since the lemon extract gives it this really nice flavor.
This was a pound cake from Heaven....smile. I always have made great pound cakes but this recipe by far is the best. I think the buck stops here for me for pound cake recipes.
Good flavor but it ended up burning on the top (bottom of bunt). I cut the burnt part off and it was a little crumbly. Not sure how to fix that...probaby will lower the temp. next time.
Amazing recipe! I did use cake flour instead of all purpose, I also omitted the salt and used butter, and I used 2tsp of lemon extract and 1tsp of vanilla. My family could not get enough. There's so many different variations you can make with this recipe. Thanks for sharing:)
I made this for a pre-thanksgiving pot-luck at work and my co-workers said they loved it.... I didn't really eat any because we had so much other stuff to eat and I was full.. What I didn't like about it was that it was dryer than I'd wanted.. or shall i said harder... As this was my first time making a poundcake, I went exactly by the recipe and it was not soft as I'd wanted. Now I know to check around the 50 minute - 1 hour mark.... I do plan on doing it again this weekend to prove my thoughts wrong...
Made this for my husband's birthday in a bundt pan. Got many compliments on how moist it was! Followed recipe exactly. Will make again.
Too bad there are not more stars! This is just like what I remember growing up as a kid. I used 3 sticks of butter instead of butter and shortening (only because I had put three sticks of butter in the mixer before I realized). And since my family is not big on lemon I used vanilla and almond flavoring. I am really impressed with the texture of this cake.
I've made this cake so many times. I've added fresh lemon juice and have made it in flavors (adding cocoa to make a chocolate cake). This is a perfectly good pound cake and if you follow the recipe perfectly it will come out great. I have, however, started using self-rising flour versus the all-purpose plus the other ingredients out of pure laziness and it hasn't made a difference. Other than that, it has been a great cake to make when I need to take a pound cake for my contribution to the dessert table.
this cake turned out very moist and delicious...very easy to make....onle thing i did was add a bit more vanilla......so happy i finally found the best pound cake recipe
I made this for mother day it taste amazing. I didn't have any shortening so I just used extra butter
This turned out well. I baked it in a greased and floured bundt cake pan for about 70 minutes. I specifically went to the store before making this just to get the lemon extract (which isn't cheap either!). If I made this again, I wouldn't put lemon extract in. For me personally it was too much. I'd either double the vanilla or try alittle almond extract. I made sugared strawberries and whipped cream for a shortcake dessert on mothers day. It was yummy! I personally think it would taste better minus the lemon extract.
Everyone in this family LOVES this pound cake! I make a gluten/dairy-free version but it is delightful.
I made this cake for Christmas. This was my first pound cake. It was wonderful. This is a great and simple recipe. It tasted like the ones the old ladies at church make. I baked it in a bundt cake pan for one hour. I think to bake it longer would have made it dry out. I did not use wax paper or parchment paper. I sprayed my pan with baking spray. It was moist and dense (as pound cake should be).
Love the texture of this pound cake. I added 1/4 cup of King Arthur Cake Enhancer to the batter. I made a 1/2 recipe in a loaf pan. Crust was perfect and the inside moist. Reminded me of Sara Lee. Next time I will use all vanilla instead of adding the lemon flavoring due to personal preference.
This cake's name is perfect! This is definitely the cake that my Great Grandma used to bake. It is heavy like an acient recipe. I couldn't remember the recipe that my Mom gave me so I looked to see if there was one simular to hers and this was it. And indeed this was great. I baked it a couple of days ago, today it is gone. I am finally able to bake my husband's favorite cake. It takes quite a bit of time, but what good pound cake doesn't? Only thing is is that I like to really taste the lemon in the cake so I'd add little more lemon to it and it will be the BOMB cake. Thank you so much Morgan.
This recipe was so easy and it just took me back to my grandma's pound cakes! It was so moist and just delicious. Thanks for a great recipe.
This is a really good, easy cake to make. I also used 2 separate bread pans, it took a little less time to bake, 1 hr 10 minutes... Vicki
I love this recipe! the first time I made a bund cake and turned out so well. the second time I made it in a metal loaf pan but the edges turned out a bit too over done and in the middle there was still a small uncooked spot. Bund cake it is! Thanks. will be making this many more times. I also added icing. so yummy.
Until now I had no "reliable" pound cake recipe. I searched Allrecipes.com when my cookbooks didn't have a recipe that didn't call for cake flour. This pound cake is not too heavy -- just right for snacking or serving with fresh strawberries.
Excellent! My new go-to recipe for pound cake.
I love this pound cake. I made yesterday and it's already half gone. I made it exactly as the recipe calls (but had to cover the cake with foil about 35 minutes in to prevent it from burning). I've saved it to my recipe box, but next time I think I will cut down the lemon extract to 1/2 tsp and increase the vanilla extract to 1 1/2 tsp because it was a little to lemony for my family.
This was a good recipe, would preferred to have it taste more buttery rather than more sugary. Texture was good ,easy to make good
Just made this today and it is the lightest pound cake ever. Step by step and it is perfect to a T. Not a greasy or heavy. This will be the only one in this house from now on. No store bought ever my husband said!!! Fine with me. Great with fresh fruit any kind. Thank You for sharing this family secret.
this is an amazingly yummy pound cake. If you like lemon pound cake add some more lemon and it will give a nice flavor. Yum yum yum
Really great moist pound cake. The kind you need to use with strawberries and whipped cream. I plan to use it in an ice cream cake. I did not cook mine quite as long as listed.
This recipe is keeper!! The effort in mixing it was well worth it, I did add 2tsp. to the mix though. Thanks Morgan!!
I made this cake for the first time last week, i followed the directions exactly as it was called for. It was a hit and my family thoroughly enjoyed it. Thanks for sharing this recipe!
a really wonderful recipe, all though before eating it i fried butter and brown sugar and added it...omg~it was wonderful!
This is now my 'go to' pound cake recipe. I followed it to the letter, and it was smooth and the consistency was fantastic. It was a bit much for my Pampered Chef bundt stone, so it did bake over the stone a bit, but I will make it again and again. I also make a powered sugar, cream, and lemon extract icing and drizzle it on top of the cake. It really makes it beautiful.
This is by far the best pound cake recipeI have made. The baking smell was so good my son was sniffing at the oven door before it was done. It was wonderful. I shortened the baking time after the first time to 15 minutes less.. I guess each oven is different. Excellent recipe!!
This was a very yummy pound cake! I have made a few from AR now - the Cream Cheese Pound Cake being one of my faves. I decided to not use the lemon extract in this and added another tsp of vanilla extract instead. Also used Silk Vanilla Light Soy in place of the milk. 'Iced' it with Hard Chocolate Glaze from AR (as shown in my picture, it was not yet cooled)! Great combo :)
I would give this 10 stars if I could. This is the perfect pound cake recipe I've been looking for. Moist but not greasy or dense. The lemon flavor was perfect. I was hesitant to add the lemon but decided to make it exactly per the recipe. Now I'm glad I did. I have the first huge strawberries of the spring season to go with this cake and dessert tonight is going to rock husband's world. From now on this is my go to pound cake recipe. Thank you so much!!
This is absolutely the best pound cake recipe. I have made it 3 times and every time it has gotten rave reviews. I love it!!!!!!!!!!!!!!!!!!!
This is a very good pound cake. Very moist.
i give this recipe a four because I got mixed reviews from my family; Some liked it others not too much. I suggest if you don't want a crusty top dont try this recipe. I also found the lemon extract too strong. However after a few days it tasted better.
This cake was such a big hit at my church. It was the first dessert to disappear. I was asked to make another two days later.
finally a pound cake thats easy and delicious! came out perfect...this is my go to pound cake from now on. Be sure to use parchment paper!
GREAT RECIPE!!! I baked my cake for exactly one hour...any longer would have definitely caused it to burn. I added extra lemon extract (I LOVE LEMON), a little coconut oil AND topped it off with a homemade lemon glaze and powdered sugar. So impressed by the outcome. =)
I love this recipe!! I am an at-home baker and when this is the only recipe I use for all of my cakes! It's light flavor is perfect for any occasion cake and its so versatile to color or make shapes out of.