Honey Vanilla Pound Cake

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This is a great poundcake and dummy proof too! Easy, quick and delicious...my kind of recipe. Love you Ina!

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This is the most perfect pound cake I have ever tasted. Looks beautiful too.

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Oh my, was this ever wonderful. Easy to follow recipe with great results. Yummy!

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I’m disgusted with this recipe! I followed the instructions to the letter, but instead of an 8 inch pan, I used a 9 inch. The batter was delicious so I had high hopes for a light and flavorful dessert. However, only a few minutes in to baking, the batter ran over. I didn’t want to take the cake out of the oven for fear of it falling, so I let it continue to bake. It ran over throughout the baking hour; probably a good 2 cups or so flowed over and into the oven burning and smoking. I was afraid the top was going to burn before time was up because it got extremely dark. No worries, though. The whole cake fell when I took it out. I’m not inexperienced when it comes to baking, but something is terribly amiss with this recipe. Is it supposed to make 2 8-inch cakes?!

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Had some trouble with this recipe...the sides and top were all burnt, and I had raw dough in the middle. From the pieces I could try, it was a delicious flavor, so I would try again but need to check out my oven settings.

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I did not taste the honey, so I probably will not bake this cake again. I already have a great vanilla pound cake recipe. Because some reviews mentioned that the cake burned, I baked the cake on the low end of the time range, 50 minutes. The cake burned on five sides. For those who want to keep trying the recipe, you may want to begin checking the cake at 40 minutes. You could also leave out honey since I did not taste that ingredient.

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First off, there are very few recipes that Ina doesn't knock out of the park! If you are looking for the most amazing, best tasting Pound Cake, look no further! In her broadcast Ina said she loved to eat it just as is. Anything you can eat like that is the reason I tried the recipe. Follow the excellent directions perfectly and you will never eat another store bought Pound Cake again! Thanks again Ian you are so wonderful! I LOVE your shows.

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First review of any recipe. I followed the directions T and it came out perfect!!!! I went with the old instructions of baking a cake: half the time on the middle/bottom rack, the remainder at the top. I have a convential gas oven, and I baked the cake about 35 minutes on the middle rack and about 20 minutes on the top rack, all at 350 degrees. It turned out perfect except for a very small portion of rawness on the top, which seemed to just dry up after the cake cooled. Also, I really didn't taste the honey, but overall, this is the best pound cake I've every made.

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I did just exactly like instructions said.....I have a oven that is only 6 month old...didn't use convection...and still it came out dry on the outside (almost burnt and raw in the middle. (I had a therm. in oven, so I know my new oven is the correct temp I too tried lowering oven temp with no availe....still raw in middle.

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I love this pound cake. I have made it twice, and it came out perfect each time. I did not have lemons, so I used lemon extract.