This is an American pound cake recipe. The cake is a plain and simple sponge yet it's lovely and moist with a rich buttery taste. Serve it with fresh berries and whipped cream for a light summery dessert.
Classic pound cake recipe (too bad the title doesn't indicate that). Standard, tried and true ingredients as well as their measurements, and clear and accurate directions. I made half a recipe in an 8x4" loaf pan with a few minor modifications since I wanted a lemon pound cake: for half recipe I omitted the vanilla. I used 2 T. fresh lemon juice and enough milk to equal the 1/2 cup called for. Rather than split a half egg, I just used 2 eggs. I also added about 2 tsp. lemon zest and a pinch of salt. Bake about 50-55 minutes. Perfect lemon pound cake, with a dense yet tender crumb that's neither too dry nor too greasy (I've tried one of those on this site!). Good, reliable recipe. - 28 Jun 2010 (Review from Allrecipes US | Canada)
There aren't any reviews, so I thought I would try it and it turned out excellent! Not too sweet, my korean friends devoured it quickly! It was a little dryer than I expected, but it could have been me on any step! I'll make it again!! - 19 May 2009 (Review from Allrecipes US | Canada)
very good and easy to make, I loved the flavor. I topped this cake with a blueberry sauce from blueberry cheesecake ice cream recipe from this site, fabulous combo, I will make this again thank you. - 17 Aug 2009 (Review from Allrecipes US | Canada)