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Golden Pound Cake Recipe

Golden Pound Cake

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Average Rating:

Total Reviews: 35

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  • on October 11, 2012

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    I never made pound cake before and thought I'd try this today for my husband's B'day. It's cooling right now :- It was done in less time and it looks great. However I am not a fan of the zests. Next time I will try it without the zests or maybe just a little. If you over full your pan the cake will overflow in the oven. I did cupcakes as well and they came out well very crunchy on the edges. This is a keeper. Thx.

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  • on July 04, 2012

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    The absolute BEST pound cake I've ever had!!!! I followed the directions except I didn't have lemon and orange zests, so I just squeezed a fresh slice of each into the batter. This cake was fluffy, moist, and delicious!! Definitely a keeper :

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  • on March 09, 2012

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    Very good, mine was done before the time stated, will be making again!

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  • on October 25, 2011

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    Great Cake! Moist and delicious. Everyone loves this cake. Made it several times. A family favorite. I don't use the glaze, I just make the cake. It's perfect plain.

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  • on September 25, 2011

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    Thank You,Guy for Not having Foodies open a box mix and add oil,water and eggs and mix.That is not the experience I desire.This is Fun!Surprise of piquant Flavours and delicious.Agree w/"PaulaJ" w/this I capture a Memory.My Mother was a "fearless" Baker.Even the fallen Pound cakes were divine.Thanks for a "lost" recipe.Plus,the indelable honing in on Love and Home.

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  • on August 01, 2011

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    I made this cake on Saturday July 29, 2011. Absolutely delicious, did not change a thing. I had lost my mother's recipe and have been desperately trying to find one identical to hers since she passed away unexpectedly in 2009. Guy, thank you, as the aroma from the cake while it was cooking and the wonderful taste of butter and little bit of citrus, as well as the tasty crust, brought back wonderful memories for me of my Mom's cake.

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  • on May 28, 2011

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    I made this last night and made cupcakes out of the batter! Just put them in the oven for 20 minutes...they came out AMAZINGLY delicious! Thanks Guy! Great recipe! I'm going to try without the zest next time and vanilla beans instead!!! I can't wait!!!

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  • on April 03, 2011

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    I made this cake early this morning and was anxious to try it based on all the great reviews. Let me say that I have been baking for almost fifty years and have made just about every kind of pound cake under the sun. For this reason, I am leery of making ones that contain heavy cream as they seem to come out greasy but I thought I would give this one a try. I followed the directions to the letter. It did fall a bit but was perfectly golden brown and smelled divine. I waited an hour for it to cool and then cut a narrow piece. The texture was light and not overpowered by the zests. However, the lower portion of the cake had a narrow streak running through it, like it was grease. It was not undercooked!! My tester came out clean. My go to recipe for pound cake is from Southern Living magazine and contains sour cream only. Sorry, Guy, but I like mine better.

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  • on April 03, 2011

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    Loved it! Sweet and moist and tastes just grrrreat! Will make this again and again. This is my best pound cake ever and the best thing of all SIMPLE!

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  • on March 30, 2011

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    Guy, you restored my faith in baking pound cake. This was delicious, light (not heavy like some pound cakes and very easy to make. I watched it like a hawk for the final 40 min. of baking. I tend to overbake sometimes. I did add a little more zest and did not make the glaze. I made a bourbon sauce and poured some over the warm cake and added sauce to slices of cake. I noticed that you used a sheet tray to put the cake on. I did that and it came out the perfect color (some get pretty dark and I don't like dark crust on my cakes. This is a keeper!! Thanks, Guy PS Love your recipes

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