Plain Pound Cake
Show: Barefoot Contessa
Episode: Perfect Holiday Dinner
Rate This RecipeRead users' reviews (46)
- Recipe categories: Dairy, Buttermilk, Sugar,
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Average Rating:
Total Reviews: 46
Showing 11-20 of 46
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By G'towngirl
on June 09, 2012
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EXCLLENT pound cake! I reduced sugar to 1 1/2 cups and added the zest of 1 lemon. Baked it in a bundt pan for 50 minutes. Nice subtle crunch to the crust with a tender,moist cake. Served it as the base for strawberries and whipped cream. Everyone raved about it. Thank you Ina!!
By jillmg
Tulsa, OK
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.
By Dr P
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!
By joanbaumer_1958692
Cary, NC
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!
By queenyb
Austin, TX
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!
By acfisch_1470645
Chicago, IL
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.
By nette242
Nassau,N.P.
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.
By LouisianaGirl.
Louisiana
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.
By devadeluxe_7378145
new york, NY
on December 24, 2011
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madse this past Thanksgiving . making this again for Christams.
By dcb8nevis
bronx, NY
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.