Sour Cream Pound Cake

I have used this basic recipe for a couple of years. It's four stars with the changes that I made. I added a tsp of vanilla and decreased the sugar to 3/4 cup. I don't like a sweet pound cake. I...

This is excellent! This is what I did to make it come out that way. I added 1 tsp vanilla and 1 tsp almond extract to the batter. I baked it at 350 degrees for 75 minutes. The inside was...

Great recipe! I doubled the recipe, used cake flour, a tube pan and dropped the temperature to 350. The cake was perfect! Remember..eggs and butter at room temperature and don't overbeat. Thi...

I already had this basic recipe in my file, but I needed to make a few changes. To start, I doubled the recipe so that I could use a 10 cup tube pan instead of a loaf pan. I always make sure t...

Beautiful, classic pound cake, tho' I do add a pinch of salt and a flavoring as well - vanilla, almond, lemon - the possibilities are unlimited. I also use the traditional preparation method: c...

I added lemon zest and poppy seed to this recipe. Zest of one lemon, juice of lemon and 1/4 cup poppy seeds. Then I added a lemon glaze of lemon juice, powdered sugar and milk.

My husband is a great cook, but following detailed recipes is not his style. This is an easy to follow recipe with a tremendous pay off! The crust is crisp with a tender and moist cake in the mi...

Excellent pound cake - very moist and goes perfect with fresh strawberries and homemade whipped cream. I did add 2 tsp. of vanilla extract and 1/4 tsp. of lemon extract.

I think personally, that the flavor was ok (that's based on the batter, anyways). However,the cake came out dry and I was very careful not to overmix or overbake. Not pleased; will not use again...