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mlpilcher12164 User ID: 8802929 267701
Reviewed Jun. 6, 2017

"I made this recipe twice, the first time I used it when I made a trifle with strawberries, kiwis, bananas, custard and finished it off with slightly sweetened whipped cream. I dislike soggy cake in desserts. The pound cake in the leftover trifle is still good the next day.

I've also used this pound cake recipe for strawberry shortcake. I find the strawberry shortcake cups that are sold in the stores detestable, just as I do the box cake mix, only homemade for me. The homemade yellow cake recipes is good to use, but just don't give the Strawberry Shortcake justice it deserves."

5986princessa User ID: 8661295 263198
Reviewed Mar. 7, 2017

"Have to admit I cringed when it asked for 3 cups of sugar!! Decided to use 2 cups of sugar and it came out just fine and still has that cookie like crust. Delicious and will make again!"

Kim0827 User ID: 8763291 256078
Reviewed Oct. 29, 2016

"Moist and yummy"

NJ_mommy_1 User ID: 3034114 250518
Reviewed Jul. 16, 2016

"This pound cake is really good! I did not have the correct pan on hand so I used two loaf pans. I will never buy a store bought pound cake again. Thanks for sharing."

dcscake_OH User ID: 228890 249179
Reviewed Jun. 7, 2016

"This is a definite 5 star cake. I made this cake on Sunday for A Graduation and it was a hit, again. I make this cake often. It is a keeper for sure !"

angela32 User ID: 3084463 248989
Reviewed Jun. 2, 2016

"Very good...I served with a dollop of fresh whipped cream. A great cake, especially since it's made with staple ingredients most have on hand. I'm making a lime glaze for the remainder of it, for tomorrow."

peachynonni User ID: 4215913 247439
Reviewed Apr. 24, 2016

"This is almost as good as my mother's recipe. She was well-known for her pound cakes."

Gertiesmom User ID: 4903893 246037
Reviewed Mar. 26, 2016

"I've been making this cake for years with one change. As my first step, in a small bowl I mix the baking soda with the sour cream and set it aside, then follow the recipe as written. Till the butter and sugar are creamed the sour cream is light and fluffy and I think it gives the cake a slightly lighter texture. I also serve with macerated strawberries which is strawberries soaked in Grand Marnier. For every 3 cups of berries, add 1/4 C sugar and

1/4 C Grand Marnier."

Lilmacbaking User ID: 8760484 243191
Reviewed Feb. 4, 2016

"Just had to sign up to review! This cake is awesome and it works perfectly as a layer cake. My client wanted a pound cake for her wedding and I was a bit nervous but this recipe is easy and turns out beautiful. I also added 1 tsp lemon extract. It's going to make a delicious wedding cake! Thank you!"

PeterMary User ID: 8359129 243043
Reviewed Feb. 2, 2016

"It was real good...changed out the vanilla flavoring to lemon and added about 2 tsp of lemon rind.....Powdered sugar works beautifully on this cake as well as a lemon glaze."

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