Golden Pound Cake

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Let me begin by saying I am a baker and I cook many recipes from my favorite Food Network chefs. I have many pound cake recipes, with sour cream, with applesauce, with pop (soda, etc and each one produces a different texture. A bakers idea of moist can be different. When I think of pound cake I think of heavy cake with a crunchy top, probably with a split. This cake was FANTASTIC, however, if you are not a baker, it will seem very tedious compared to the original pound of this and pound of that recipe.

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Yummy! I have never made pound cake so I was excited to try it for the first time. I baked it in a greased bundt pan. I had trouble getting it out. Maybe I should've floured the pan too? I just sprayed it with non-stick cooking spray. I did eventually get it out of the pan though. It is soooo good with strawberry sauce and whipped cream. My husband had a "naked" piece this morning with is coffee. I froze half of it for future dinner party.

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cake was delicious! anybody think i could make the sauce with fresh strawberries instead of cranberries? they are in season in sw florida right now and are delicious! I would guess I would cook them half the time as the cranberries since they are softer & fresh, but I am not a baker.

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My friend and I each made one of these together. They both turned out sooooo great! It's probably one of my favorite cakes. Next time I'll have to try it with no zest though.

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Was Wonderful! Thanks for all the hints about following ALL the directions- i didn't realize eggs should be room temp also. I forgot to add the vanilla and didn't make the glaze and I still heard several times that this 'was the best pound cake I EVER had!'. I took it to the office and it was gone in less than two hours- a real around pleaser! Definitely will make again- and will try the glaze.

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This cake was very good. At first I did not want to try it because it was very different from my other pound cake receipes. I am glad I did try it. Thanks

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This cake was sublime. Moist and tender deliciousness. I am a baker, and already have my own great recipe. Well, this was better! Do everything that the recipe tells you to do. Change nothing. It is perfect as is! Also I had made some brown sugar, bourbon chantilly cream instead of the glaze. (usually a crowd pleaser in my house I noticed almost everyone ate almost half of their piece before they remembered the cream! That's how good this cake is.

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I've made this pound cake many times and it is my go-to pound cake recipe. Absolutely wonderful!! The lemon and orange zest are NOT strong enough to make it taste strongly of citrus, if you want a really lemon or citrus flavored cake, use more zest or add some lemon or orange extract.

It's critical to follow the directions to the letter- room temperature eggs and butter, real butter, NOT margarine. Follow the mixing directions carefully.

This cake is sinfully delicious. I am not a fan of Guy Fieri in general but man this recipe is good!

I never have made the glaze in this recipe- the cake is so good just plain that we eat it plain! Or we make strawberry shortcake out of it...

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This cake is absolutely amazing and Guy knows what he's talking about. haha and ya, Beau was right Anne. What right do you have to lecture someone that is actually right, not like yourself, who is wrong. And Joan, why the hell would you rate a recipe horrible when you haven't tried it. DO YOU KNOW THAT ALL THAT DOES IT BRING STARS DOWN ON THE OVERALL RATING FOR THIS RECIPE SO OTHER PEOPLE AND BAKERS DONT KNOW IF ITS ACTUALLY GOOD OR NOT?? And ya, it does make you rate it before you post. Did you ever think it does that because you are ACTUALLY SUPPOSED TO TRY THE RECIPE first before you comment so you can rate it. You have a brain, please use it.

And sorry to all the nice people on here that just want good info and recipes, and want to bake. Don't listen to two stupid examples, such as Joan and Anne, just try this recipe! You will be SO glad you did. Tootles;-

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Anne, Don't see how Beau was off on this one. Who cares if it comes off slightly rude b/c you are talking about someone who rates a recipe as awful w/o ever having even tried to make it b/c the "don't understand" how it works??? You're kidding me about lecturing Beau on that.