Golden Pound Cake

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Worst pound cake ever!! Way too sweet...cake was dry and crumbly!!

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BEAU, you are a little rude in responding to Joan's question.."obviously you haven't made too many cakes." "Everyone else....." Does "everyone else" mean you didn't want Joan to know your opinion of the cakes. Rest your ego before engaging your fingers next time.

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Hi Joan. Like you said, you haven't made this cake. Well, obviously you haven't made too many cakes before. He didn't use leavening in his recipe because he's going for a lighter, more delicate consistency. And cake flour is more finely milled and has a different protein content than does most other flour (i.e., all-purpose. The result is a lighter product that, in combination with other ingredients in the batter, rises a little without the use of leavening (which is a necessary ingredient for heavier baked goods that use other flour.

Everyone else, this cake is AMAZING. I've been baking for years, and though I don't care for many of Guy's recipes... he did pretty well with this one. One suggestion for anyone not especially experienced with baking: make sure you use room-temperature butter and eggs for this recipe. Don't try to cut corners by softening in the microwave or making do with eggs right out of the refrigerator. Typically, try to allow butter to soften in room temp for about 45 minutes before using, and eggs for about 30. A safe shortcut to use with the eggs, if you want, is to let them sit in a bowl of warm water for about 5 minutes.

Happy baking!

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I took this to a get together last weekend. Everyone said it was the best pound cake they had ever had. Very easy to make. I used regular all-purpose flour and left out the lemon. Turned out great! Thanks Guy!

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I've made this twice so far.
The orig recipe is fantastic.

The second time I made it, I used powdered buttermilk. (I never really use buttermilk much and it's a shame to have it go to waste
2 TBSP buttermilk powder calls for 1/2 cup water.. Instead I used 1/4 cup of water and 1/4 cup of fresh orange juice.

Talk about money !!

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Followed the directions to the letter and this cake was wonderful. I did bake it in a bundt pan, and did not have any problems removing the cake. I cooled as directed and it came out smooth and easy. It was not difficult to make and the citrus flavor was excellent.

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This is very close to my own recipe for "Cold Oven Pound Cake". It's the eggs that help the cake to rise, but not so much is is no longer a fine textured pound cake... also letting the cake slowly heat to the proper temp of 325 degrees is key to the leavening problem "Joan" seems to have. The problem I have is "HOW IN TARNATION CAN YOU RATE ANYTHING IF YOU HAVE NEVER TRIED IT TO BEGIN WITH?" That just sends me over the edge. Joan...grab your stuff and a bundt pan and get to work....you will be so glad you did.

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This cake is off the charts!! It made a big beautiful and flavorful cake that i'm sure is going to impress my co-workers and will be one I will be making again and again. The only thing I changed was the glaze i figured why waste the lemon and orange so I used the rest of the zest and used the juice with confectioners sugar and made a tasty glaze that really complimented the cake. It really made a fantastic cake. Right on Guy keep these great recipes coming!!!

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CHEEZ! WHAT A SURPRISE. WHAT A CAKE! SEEN GUY DO LOTS OF THINGS, BUT THIS WAS THE FIRST TIME I SAW HIM DO A CAKE AND HE WAS EVEN JOKING ABOUT IT.

THIS IS THE LIGHTEST 'POUND' CAKE....THE MOST DELICATE AND THE FLAVOR WITH HINTS OF THE CITRUS ...TRULY OUTSTANDING.

I MADE ONE MISTAKE...THE RECIPE CALLS FOR A TUBE PAN, BUT I THOUGHT HE USED A BUNDT PAN ON THE SHOW..SO I HAUL OUT MY FANCY BUNDT PAN WITH ALL THE GROVES AND LET ME SAY - NEVER AGAIN. THE TUBE PAN WITH STRAIGHT SIDES IS THE WAY TO GO.

SO ...NOT EXACTLY PRETTY LOOKING, BUT EVEN THAT COULD NOT DETRACT FROM THIS EXCEPTIONAL CAKE.

YOU GO GUY!

AS FAR AS LEAVENING - THAT'S KIND OF UNUSUAL IN POUND CAKE - IT'S SUPPOSED TO BE DENSE. AND THIS ONE HAS BEAUTIFUL SHAPE AND TEXTURE, BUT IT IS NOT A DENSE CAKE...ANYWAY, NO LEAVENING NEEDED. HONEST.

PS TO JOAN : IF YOU HAVEN'T EVEN MADE THE CAKE ...WHY NOT ERR ON THE SIDE OF 5 STARS INSTEAD OF ONE STAR - ESPECIALLY WHEN YOU ARE WRONG ABOUT IT NEEDING LEAVENING. I DO HOPE YOU MAKE IT!!!

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This pound cake was to die for. Even though I used cake flour that was 4 years old, sour milk instead of buttermilk, a hand mixer instead of a stand mixer, and forgot 2 tablespoons of butter (it was salted, no less, it was hands-down the best pound cake my family has ever tasted. I, too, was leery of no leavening product, but it turned out great. I followed the cooling directions to the letter and the cake fell out of the pan. It was well worth the effort!