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Plain Pound Cake Recipe

Plain Pound Cake

Ina Garten

2009, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Perfect Holiday Dinner

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

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  • on May 28, 2012

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    Oh my goodness is this cake good!! I used a bundt pan and baked it for 50 minutes. The cake's texture is very light and fluffy, not real heavy like most pound cakes. Also I followed the recipe for the amount of sugar and did not find it too sweet. My two little boys loved it. I will definitely be making this cake again.

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  • on May 27, 2012

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    Tried this recipe, and the cake came out delicious, I used an 8 inch round pan and baked it at 360F for one hour. I reduced the sugar to 1 1/3 based on the reviews. I usually cut the sugar for all the cake recipes, the amount of sugar is always just too much. I also added a teaspoon of nutmeg to the flour. Its a plain recipe that you can tweak to your pleasure. Enjoy!

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  • on May 07, 2012

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    Last minute invitation...strawberry season at its peak...no problem! I prepared Ina's quick and easy recipe with just a few minor changes. I cut the sugar to 1-1/4 cup, added a tablespoon of grated lemon rind, and upped the vanilla to 2 tsp. Topped the cake with sliced strawberries and slightly sweetened whipped cream. Amazing. Thanks Ina!

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  • on April 24, 2012

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    I bake the cake 50 mins, and it's gorgeous! Light and fluffy inside, brown and a little bit crunchy outside.
    I don't think it's too sweet, because I used it to dip espresso, it's perfect!

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  • on April 24, 2012

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    An absolutely perfect pound cake recipe. I made it EXACTLY as written and it came out beautifully. This is a keeper.

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  • on March 10, 2012

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    The cake was very good. I love to watch Ina on television and believe her food is always good, thus I followed the recipe and was not disappointed.
    Pound cake is normally dense, however this cake is more moist and tasteful.

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  • on March 04, 2012

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    Great recipe! The final product was amazing. The flavors were so comforting, and they just scream "from scratch"!

    Because I have a small family, I actually used disposable loaf pans, and this recipe made 3 cakes. The only alters I made to this recipe were using 1 1/3 cups of sugar (instead of the 2 cups the recipe calls for, and I dropped the temp to 300 degrees and cooked for about 50 minutes. The cakes came out perfectly golden brown and incredibly moist.

    This will be my go-to recipe for pound cake. Next time, I'll probably make the base recipe, separate it into halves or thirds, and begin experimenting with add-ins.

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  • on December 24, 2011

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    madse this past Thanksgiving . making this again for Christams.

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  • on December 12, 2011

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    As usual, this recipe is a winner. Cake came out beautiful. well rise , tasty and a soft crumb. Made this cake for a social gathering, Served it with an accompaniment of sour cream, condensed milk and fruit cocktail( we call this ambrosia, dont know if this is the right name Delicious combination.

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  • on December 05, 2011

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    It waz the best food ever!!!!!!!!!!!! Loved It!!!!!!!!!!!

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