This is my go-to pound cake recipe. Rich, moist, and a favorite with family. We top it with fresh strawberries and real whipped cream.
I followed the recipe exactly. With the amount of butter and eggs in this recipe, I expected richer flavor. Instead it was only slightly better than the boxed pound cake mixes I can get at the grocery store. There are better recipes out there. I won't be making this again.
I made 2 cakes from this recipe last week as I had a glut of farm fresh eggs--one cake for now, one to freeze. We thought that the result was only ok, not really worth the eggs. I followed the recipe to the "t", pans were both the correct size and oven temp. was checked. I seriously think there are better pound cake recipes out there.
Dense, rich, but not velvety. The recipe suggests cooking time of 1 hour and 20 to 25 minutes. My cake was overdone at 1 hour and 10 minutes using the size pan recommended... hard on outside, slightly tender on inside. Good idea to check at 45 minutes and watch closely for browning and doneness.
Made a double batch for Easter. Served with fresh strawberries. This recipe is a keeper.
Very buttery and delicious. I did not have unsalted butter handy so I used salted and cut the salt in half that the recipe called for. I will definitely make this again!
Excellent recipe, easy to prepare!