Delicious and moist. I followed the recipe exactly; but I think next time I will cut the almond extract in 1/2. I didn’t have the 10 inch Bundt so I made 4 cupcakes with the remaining batter. Will definitely make again.
I have been making this cake for years - it's the best and always gets rave reviews! I would give it a million stars if I could!
If the very best shortbread cookie was a delicious, moist cake...
I have been making this cake for yrs and have added my own secrets to it and it had never failed me never flaked fell or anything . To the person who gave it one star w/out baking it saying they have a query.....maybe don't bake. This is a tried and true. I am sure you probably find something wrong with everything...thats to bad and so very negative. I actually am asked to make this cake for friends for their parties.....I make a pretty good penny too...using my secret ingredients...and icing(s)
For the person that gave this recipe one star without even trying it, most pound cakes don't require additional leaveners because they are meant to be a little more dense and have a tighter crumb. That's why they are best used in trifles and for syrupy fruit toppings. The 6 eggs called for in the recipe is all that is needed as eggs rise as they cook.
Yes I DO have all the ingredients for this and I will be making this straight away. It's probably best to use a tube pan, like an angel food pan that you don't plan on using for the purpose of making angel food/chiffon cakes in since you need to grease the pan. Angel pans hold a lot more batter than a fluted tube or bundt pan for the person who had the overflow in the oven.
I haven't made this cake. I have a query. How come the cake doesn't need baking powder or baking soda?
this recipe was much more than one 10" cake. it dripped all over the bottom of my oven i used a 10" bundt pan as indicated.
could have made two cakes with it. otherwise easy recipe and not bad
Best pound cake recipe of all time, bar none. I can’t even count the number of times I’ve been asked for this recipe after serving it.
This pound cake is aptly named. Followed the recipe exactly, but I only had two cups of baker's sugar, so I used a cup of raw sugar. I used a hand mixer and good-sized bowl, but next time I will definitely use the stand mixer with the largest bowl. It took an extra 15 minutes for the toothpick to come out clean. Cake is pretty tasty, plain or with whipped cream and smashed raspberries.
I made it today. I followed the recipe exactly as written except the cooking time. I cooked it for 1hr and 30 min at 300 degrees. It is delicious. I will definitely make it again.
I have made it previously with the addition of fresh lemon juice and lemon zest! It is the best cake ever!
I've made this multiple times - both as written and adding lemon. Always a family favorite.