Food Network
Home> Recipes> Baking> Cakes>
Purely Pound Cake Recipe

Purely Pound Cake

Courtesy Gale Gand, ?Butter Sugar Flour Eggs? by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

Show: Sweet Dreams

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 8

Showing 1-8 of 8

Sort by:

Newest

  • on May 11, 2008

    Flag

    Was in a rush and didn't sift the flour 3 times as directed, but the pound cakes still turned out very good. Could have been a little sweeter for my tastes, but many of my guests raved about the cakes. I recommend this recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 03, 2007

    Flag

    This is a great recipe: It is very simple and easy to make. although i didnt stick to the exact recipe it came out like it should have, wonderful. I used cake flour instead and used fresh cream spiked with almond extract and beat the egg whites seperatly so the cake would come out a little lighter than the previous reviewer's. All and all you can make this cake a huge hit by tweaking the recipe a bit.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 19, 2007

    Flag

    It was Great

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 14, 2007

    Flag

    This cake looks very nice and tastes OK, but is just too egg flavored. I have found that toasting the slices & adding a topping like Nutella enhances the flavor, but on its own is not the best.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 18, 2006

    Flag

    Made cake for friends. Everyone raved about the cake. Only thing could not find rose water, used vanilla instead. Definitely wouldmake this again even ith the extra work with the flour.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 13, 2006

    Flag

    Very old fashioned, but very delicious as well. I followed the recipe to the letter, and the cakes came out perfect.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 07, 2005

    Flag

    Although the tast of the cake is very rich it falls when you take it out of the oven. I found if you add a bit of baking soda and swich out 1 cup of flour with cake flour it turns out really good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 24, 2005

    Flag

    My Grandma from the hills of North Carolina made a great pound cake. Nobody in the family thought to write down her recipe before she passed away. I've had a lot of good pound cake but none ever were quite like my grandma's pound cake until I made this one. It's wonderfully authentic! Thank you, Gale, for this recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.