About this recipe: A pound cake is simply a type of American sponge cake, always very simply flavoured and nice on its own with a cuppa.
You can reduce the amount of sugar by up to half if you prefer a less sweet cake.
Bake the cake in two large loaf tins instead of one tube or Bundt tin; simply adjust cooking time as needed.
The recipe turned out great for me, a first time baker @38yrs.old,but i think it called for too many eggs. The first one I baked was good, but the second one could have won a prize. I used 6 eggs instead and used margarine instead of butter. - 13 Aug 2007 (Review from Allrecipes US | Canada)
The batter was SOOO buttery. I knew this cake would be like heaven. I followed the recipe to the letter(except the bake time. It was done in about half the time). However, when I ate it after baking, it tasted more like cooked eggs. I really did not taste any butter. I think it was a waste of my egg and butter supply. Sorry, but I would not make this again. - 21 Mar 2004 (Review from Allrecipes US | Canada)
A beautiful pound cake that would make Grandmother proud! I followed recipe as directed and it was beautiful. My Mother-in-law said it was better than her Mother made and she made the best! - 05 Jan 2008 (Review from Allrecipes US | Canada)