Mama's Pound Cake

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I can't stop eating this cake!! It's absolutely perfect. It was my first time making it, so I changed nothing and it is insanely delicious. Better than any pound cake I've ever had. Make this cake ASAP!

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Oh My goodness What a AWESOME cake.... I enjoyed making this cake with my seven year old daughter I followed this recipe...Yes I hate putting up a review if I made any changes but I was out of vegetable shortening therefore I used 1/2 cup vegetable oil...along with a cup of buttermilk oh my GOSH this cake was the best cake I have ever made and I do bake lots of cakes I did use the bunt cake pan along with the loaf pan what an awesome cake,Please try it!

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Way to sweet!!!! Texture was good..what a waste of money, need to cut in sugar but not sure how much.

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I subbed 1lb of butter versus the 1/2 lb + vegetable shortening. Since my Nanny's recipe called for sifted Swan's Down cake flour I decided to try it (big mistake! cake turned out to be a mountain and when I trimmed it it still ended up lopsided lol. I attempted to make a Nutella sauce by double-boiling a full 13 oz jar of Nutella but when I added in extra hazelnut-flavored syrup the Nutella became clumpy. I took it out and used a hand mixer to smooth it out while intermittently adding milk. I poured the cake batter in and added in 3 layers of the Nutella sauce and gently mixed it. It ended up having a huge mountainous top, but the interior of the cake was not compromised and the Nutella swirl turned out beautifully. I highly recommend the recipe and recommend playing around with mix-ins but beware of sifting.

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Best pound cake I have ever tasted! So easy to make, didn't change a thing. Since my oven is hotter than most, I baked it at 340 degrees for 1 hour and 15 minutes. It is perfectly delicious!! :

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great cake, very easy to make.

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I made this cake in a loaf pan, halved the recioe and added walnuts, and it was delicous! So moist and light. I will make this again!

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This is the best cake I've ever made! I used a pound of real butter instead of a mixture of oil and butter. And I misread the directions and combined ALL dry ingredients together at the same time, sugar included. I then sifted the dry ingredients together.

I also changed the extract from all vanilla to half almond, half vanilla which is my preferred flavoring in these kinds of cakes. The final mixing was done as per the directions. Dry, milk, ending with dry last.

I like my pound cakes with lemon icing and found the perfect recipe on another website (they wouldn't let me post the link here. I recommend icing instead of a glaze as the cake is very heavy and you won't ge able to enjoy the lemon flavor as well.

**Very important to coat the pan in butter AND flour or else your cake will stick. I didn't check to see if the cake was done for the entire 90 minutes. It turned out perfectly!

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Absolutely excellent - rich and dense and everything you'd want in a decadent buttery pound cake. We even licked the beaters clean, the batter was so delicious. I used Crisco buttery and the taste didn't overwhelm the real butter at all, though I was a bit concerned by a previous review that said all they could taste was shortening. Please ignore the bad reviews; as long as you make this cake as directed, not overmixing once the dry ingredients are in, you'll get a beautiful result. I don't have a tube pan, so I had to use a large loaf pan; if you can possibly get your hands on a tube, you should, because with the loaf, it was a bit underbaked in the middle. But utterly, completely yummy!

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I have used this recipe 4 or 5 times and made no adjustments. Every time I make this cake it gets better than the last time! I highly recommend.