Honey Vanilla Pound Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cake should not be baked at 350 degrees. I lowered my oven to 330 and baked for 50 min. I think 40-45 would have been enough. It is not the best pound cake I've made and I probably won't bake it again. It is way overcooked, and I wonder if some lemon flavoring along with vanilla would be better. I sifted my flour 5 times and fekt the uncooked texture was good. Was not pleased with end resuslt.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have not tried this recipe YET, but I have read the reviews. I have a family recipe for a pound cake that has come out as some of you described. The secret was in the pan. The pan had to be a very specific size to bake properly for the ingredients. Just thought that might be helpful if you didn't use the exact size pan. I had to post a rating so I gave it a 5 star because I just know it will be for me.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a wonderful and easy recipe for pound cake. For those who had trouble with it being overcooked on the outside and undercooked on the inside, it is possible that your ovens are not calibrated properly (i.e., they are running too hot, and you might have needed to turn them down a bit and baked the pound cake a bit longer. That is just a guess on my part, but the only way for you to know for sure is to buy an oven thermometer so you can adjust the temperatures and baking times accordingly. I hope this helps because I promise you that this recipe really is a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very Yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

so good you have to make it!!!! the best pound cake ever.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a pretty standard recipe for pound cake. That being said, the techniques necessary for producing a good pound cake are not easy to achieve. It took several years before my attempts stopped resembling brick doorstops! When the directions say to beat the butter and sugar for several minutes, until the mixture is light and fluffy, that is what you have to do; no shortcuts. Another tricky method occurs when you add the eggs: The egg mixture must be added slowly and gradually, so that the batter will not break.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The pound cake came out just as you described on your show. I did have to make one change in the recipe, however. I did not have a lemon, so I substituted 1 teaspoon of orange flavoring. The recipe will go in my file!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe for my grandson's birthday party, because I needed a firm cake to decorate. I made mini-cakes with characters from the movie "Cars". Each cake turned out just like the mold. I thought the cake tasted very good and it was very easy to make. I will make it, again, for an adult dinner.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I extended the baking time to 1 hour 10 minutes and it came out golden brown. Just a hint of the sweetness from the honey, but a great lemon flavor (I added more lemon zest than called for. Served with freshly picked blackberries and real whipped cream, with a bit of blackberry sauce and this was a huge hit!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree with the first two reviews. I tried this cake immediately. Double checked the ingredients, followed them precisely and I had the same results. Over cooked on the outside and not done in the center. I was using for desert for a dinner I had and ended up not having a desert. I love Ina's recipes, have used numerous ones, but this one was disappointing. What is wrong?