Pound Cake

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Great recipe. I followed all instructions, ingredients and weights as directed, it turned out GREAT. I used a tube pan in lieu of loaf pans and at 350 degrees it took over an hour to bake, more like 70 to 75 minutes.

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This is a delicious pound cake recipe. It can be a little complicated to pull together correctly, and I think reviewers who had problems may have tried to use butter or eggs that weren't at room temperature, or didn't incorporate or beat the ingredients exactly as outlined. Mine even rose higher than expected, which made me nervous it was going to spill over the pan. It was plenty sweet for us, and texture was pound cake perfect.

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Brought this to the family christmas thing and it became a new family tradition of "i must bring pond cake if i am able"
the only thing i did differently was triple the vanilla because i like vanilla.

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Very good recipe! One of my grandmother's friends makes pound cake, and though this is not the same, it is very good. It carves very well for making shaped cakes : I am doing a popular train cake for a friend soon and will probably be using this recipe only in a sheet cake. It is a very good cake! Thanks!

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This is the best pound cake recipe that I have made. It tastes better if it sits overnight and let the flavors come together. It makes a lot so when I want a smaller version of it, I bake the whole thing and cut and freeze the rest for later. Tastes great out of the freezer (after thawing. I just took my last piece from the freezer and left it on my desk. Unfortunately, I didn't get the last bite -- my Jack Russell terrier stole it off my desk.

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It's silly to give this pound cake 3 stars, when I am not sure what I did wrong. It seemed extremely eggy. Has anyone else had this taste??? Can anyone tell me what I did??? I followed the instructions, or at least I thought I did...the crunchy stuff on the bottom was freaking awesome...lol

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everyone liked it but me even tho i'm the one who made it

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Again Mr. Brown has given us another great recipe. Cake comes together with ease baking is the Key to this cake. My first attempt was not a success, second time perfect. Altitude(I live at about 5000 feet altitude is a factor, plan accordingly. I had to reduce baking time about 10. The cake came out dense, just sweet enough and great under any berry you would like to put on it.

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I mixed it professionally and it was still pretty dense - isn't it supposed to be? Tastes like pound cake, sweet and medieval.

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Never made pound cake before, but I've always found Alton's recipes easy to do so I tried this one and it came out perfect. Very moist, not too sweet.