Reviewed on Jul. 16, 2009 by craftycas

This was OK. Mine came out a bit dry and I only baked it for 50 minutes. Flavor was good though.I trimmed off the top so the cake was flat then made 3 layers out of it. I filled it with a home-cooked strawberry filling and chocolate whipped cream icing between each layer then frosted it with the chocolate whipped cream. I didn't have any lemons on hand, so I used about 1/4 tsp of lemon extract. I think this cake would work out better in a trifle.

Reviewed on Jul. 10, 2009 by odrapa

nubyenoh looks like 'honey bun' spelled backwards

Reviewed on Jul. 08, 2009 by mystique1

Reviewed on Jul. 03, 2009 by Karen Y

nubyenoh, Yours is an interesting name, anyone ever comment on it? The reason I asked is, it sounds like a 'pet name' that someone may have given you... or the other way around...   (:

Reviewed on Jul. 02, 2009 by JustJan

 Yes, you can subsitute Splenda for sugar. Splenda says cup for cup etc but personally I use less because it's so sweet and I'm also high altitude.  

Reviewed on Jul. 02, 2009 by bcakes

This cake is so horrible and nasty as it can be.I will never make that cake again.

Reviewed on Jun. 29, 2009 by nubyenoh

Worst cake I ever made!!!!!!!

Nubyenoh

Reviewed on Jun. 27, 2009 by ebakerlady

Re: Pound Cake

This pound cake was not dense, did not like the taste, will stick to my tried and true recipe for pound cake.ebakerlady

Reviewed on Jun. 26, 2009 by gapeach55

To me pound cakes are suppose to be dense. That what makes them a good poundcake. Yummy!

Reviewed on Jun. 26, 2009 by CathieL

I made this poundcake and it was very tasty but the cake was very dense.

Reviewed on Jun. 26, 2009 by smokingdragons

Very good, I also added lemon extract. Used it for strawberry shortcake, very nummy!

Reviewed on Jun. 25, 2009 by audster

I made this cake and my family found it very good, I used it for strawberry shortcake.

Reviewed on Jun. 25, 2009 by debkidwell

I also added a little lemon and almond extract. Very good, used it for strawberry shortcake.

Reviewed on Jun. 25, 2009 by Trophywife

Loved this cake and topped it with strawberries and whipped topping. Am going to try whipping the eggwhites separately and folding them in to make the texture lighter. Great cake though.

Reviewed on Jun. 25, 2009 by jtrader33

Me and my husband LOVED this recipe! It wasn't as dense as most pound cakes but still really good. If you like more flavor, you could substitute lemon extract or fresh lemon juice for the vanilla extract. I will be making this pound cake recipe again.

Reviewed on Jun. 25, 2009 by Emily Johnson

Not good at all. It was way to dense and did not have much taste.

Reviewed on Jun. 25, 2009 by mdpkjt

It has been to hot for the oven but hope to soon. looks very good Pat

Reviewed on Jun. 25, 2009 by RhondaK65

Watch the baking time I did the minimum and it was almost overdone

Reviewed on Jun. 25, 2009 by Littlesap

I was not pleased with my results after baking this recipe. My pound cake was similar to a brick. Ended up throwing half away. Would not recommend this recipe.

Reviewed on Jun. 25, 2009 by homeschooling3

hockeymom27, I have used soy flour for SOME of the all-purpose flour in most of my recipes (sweet or savory), and it has worked out pretty good so far.  For every cup of regular flour, I substitute 1/8 of it with soy flour.

Also, I would substitute some of the sugar for splenda and I would use LOL Light butter for the regular butter in this recipe.  The pound cake will only have the "crunchy top" for a few hours after it cools, though, so serve immediately.  Lighter cakes get "tacky" on top by day 2!  I often remedy this problem by cutting a recipe in half to ensure their are no leftovers.  (Of course, in a trifle, a tacky top wouldn't really make a difference..)

Reviewed on Jun. 22, 2009 by mjordan

Egg substitute would cut down on the fat, and I have used it in many similar recipes with no ill effects. I also omit salt from nearly all recipes.

Reviewed on Jun. 21, 2009 by crocket

I also think it has too much fat in it to be called light. I agree with dmurphy

Reviewed on Jun. 21, 2009 by nothing works

I think sodium level and fat content are a little high. I also would like to use a diabetic sweetener that you can bake with. I wonder about omitting salt and also did she mean real butter. I wonder if margarine made with veg. oil would lessen the fat or maybe substitute 1/4 c. of unsweetened apple sauce for part of the butter and then 1/4 cup of margarine? I wonder about trying these things to reduce some of the fat and sodium. 9 grams of fat is quite a bit to me.

Reviewed on Jun. 19, 2009 by beagleluva

I wonder if this recipe will work with sugar substitute, i.e., one made specifically for baking.

Reviewed on Jun. 18, 2009 by sheryllwoods

I just made this pound cake batter and its so lite and fluffy! It tastes yummy too. Cant wait till its done to try it out. Thanks

Reviewed on Jun. 18, 2009 by sheryllwoods

You can use almond flour for half your flour in this recipe but make sure to reduce the fat about a 1/4 cup to make up for all the fat in the almond flour. Good luck.

Reviewed on Jun. 18, 2009 by BOBSBARBECUE

Please, someone answer the above 2 questions!!! I would love to make this.

Reviewed on Jun. 18, 2009 by djsampley

Could you use Splenda to lower the amount of sugar?

Reviewed on Jun. 18, 2009 by judyjerry

Can you use a butter sub. to lower the cholesterol?

Reviewed on Jun. 18, 2009 by marciamyrs

I love the taste of poundcake.

Reviewed on Jun. 18, 2009 by Linda Ingvaldson

Going to try it today. Sounds very good. LI

Reviewed on Jun. 18, 2009 by goofylouie

Cant wait to try it!!!!

Reviewed on Jun. 18, 2009 by murglen

i am going to do it on weeked end

Reviewed on Jun. 18, 2009 by MargeAZ

Most cakes freeze well.  I make bundt cakes & when they're cool, slice them into servings, wrap in plastic wrap & put in freezer bags.  Then thaw on the countertop.  They are just like fresh.  I even to this for cheesecake.

Reviewed on Jun. 18, 2009 by hockeymom27

I was wondering if anyone has tried substituting soy flour for all purpose flour and if so, how does this work for cake, cookies, brownies?

Reviewed on Jun. 18, 2009 by mrsgreinke

This could be considered "lighter" based on the size of the finished loaf (by using a smaller pan than the usual 9x5" loaf pan). You could also try lowering the calories by doing 1/2 C. regular sugar & 1/4 C. Splenda for baking.

Reviewed on Jun. 18, 2009 by 011361042927

Sorry but if one slice has 9g of fat and 5 of those are saturated fat, I don't consider this recipe very light. Of course I know it is "lighter" than regular pound cake so I guess a little lighter is better than nothing.

Reviewed on Jun. 18, 2009 by wanttobehealthy

thankyou so much for this (there is a reason its called pound cake poeple) so a huge thankyou for us trying to live on the lighter path

Reviewed on Sep. 10, 2008 by lin_65

I love the fact that this is made with less butter and also that is is a smaller cake than the bundt pan size, which is too much for one person.Many thanks.