4 Reviews of Old-Fashioned Pound Cake

From: Thorsten

On Mar 12, 2006

Extremely delicious. And it is so easy to make. Just follow exactly the description and at the end your geuts will praise you for making this cake. Take your time for step 1 and 2. The sugar must be dissolved completely and I mixed it until it was really creamy. The outcome after baking is gorgeous. I served it with whipped cream and strawberry puree. The texture of the cake is fluffily but firm enough. The lemon rind and juice add a fresh note. The combination with strawberries is heavenly. After a first mouthful you would like to have more and more. It also reminded me to my childhood, I love these kind of cakes (and still do), but this one reach the summit of all pound cakes. My suggestion: try it - love it. I would add many more stars, if I only could. (July 17, 2005) You should also try her "Sara Lee" Pound Cake (“sara Lee” Pound Cake - Copycat).

From: Marsha D.

On Jul 19, 2005

Absolutely delicious! I can not tell you how excited I was when I pulled this out of the oven. I couldn't keep my knife away long enough to let it cool. I ate two pieces before I could make my DH a dish with strawberries and cool whip on top of a slice of this delicious pound cake. WOW! I have a strong feeling it will not last two days if that! Just smelling the pound cake bake in the oven made me so anxious! Loved the texture of this too. Thank you so much for sharing this great recipe! Its a keeper! (I sure wish I could give a higher rating on this, it deserves it)

From: Chef #359029

On Apr 29, 2007

I was searching for an old recipe I used when my son was a little boy. We used to babysit my friend's chickens... boy, there were lots of eggs! I sent two loaves to him in Iraq and the other Marines offered money for more tastes! It must ship well! Thank you, so much!

From: Two Socks

On Apr 17, 2009

This is the one and only true recipe for the original pound cake, but I do things just a bit differently. This recipe, as written, tends to yield an unpleasantly dry texture, so on a friend's advice, I now add a cup of whole milk to the batter alternately with the cake flour and bake at 375 for an hour or until it tests done. I also add all the juice and zest from two large lemons. This gives me a cake with a very light, but dense texture and incredibly rich flavor that just begs for a homemade blueberry compote or masserated strawberries and whipped cream. Awesome!