Mama's Pound Cake

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Best pound cake ever. I substituted walnut oil instead of vegetable shorting. It turned out GREAT !

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I am not a baker but I followed this recipe just as written and it came out great-very moist. I have a counter top oven and it took close to 2 hours to bake. Same thing today. I made the cake a second time only this time to serve to company tomorrow night. Problem is I had leave the house almost as soon as it came out of the oven. I used a red rubber type of bundt pan and it came right out no problem but it was hot and I can't leave it out as the ants would attack it-I live in tropical country - so I put it in the fridge-while hot. The outside feels crunchy! I hope I didn't ruin this most wonderful cake! The cake should get 5 stars but my baking only can give it 4 stars.

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I modified the recipe and it came out wonderfully! I used King Arthur's all purpose flour - fluff the flour - do not pack - use their measuring flour guide on their website. I used buttermilk instead of milk. 1 tsp of baking powder. 1 lb of butter (no margarine. The texture was light and the cake was not too sweet. Bake at 300 degrees for 1 hour and 35 min. Half the cake was gone in 30 minutes, with only 5 people!

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I have to agree with some of the negative reviews , i made sure I read almost all of them and they all said not to adjust the recipe so I followed it to the letter ... The texture of this pound cake was perfect I did not like the crispy outer edge ( that is a result from all the sugar also the cake was to sweet for my taste.... Over all this is a ok pound cake I ended up creating my own pound cake recipe....... Over all this is a ok recipe clearly a lot of people like it I just think its ok if I ever make it again I will cut the sugar by 1 cup or use this cake with something tart to off set the sweetness .... But the texture of this cake was spot on

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I'm sorry but I honestly have to say this poundcake was HORRIBLE. I followed the recipe and didn't change anything. This came out tasting dry and more like a 3 day old sweet bread. It wasn't moist at all and it was more like the Jiffy box cornbread texture. :(

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Perfect pound cake! Moist and tollaly delicous! Turned out great! The only thing I did different I mixed the vanilla in with the milk and sifted the dry ingredents together. Taste like my grandmothers! Thank you Paula!!!!!

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Was my first time trying a pound cake and it turned out perfect. I used a loft pan and had batter left over. I highly recomend this recipe for anyone wanting a tasty cake.

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This is by far one of the best recipes for pound cake, ever. I didn't change a thing. When following this recipe oven setting, slowly adding sugar and cooking the full hour and a half are all very important. This pound cake is very flaky on the bottom (or top like a coffee cake. I added a homemade drip frosting to go on top. Will be making this all holiday season!

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I made this pound cake for the first time and received raved reviews from family and friends. It is extremely easy to bake and taste delicious. It came out perfect. I will definitely make it again.

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I followed this recipe exactly. I was at first concerned about the tolerance on baking, 60 to 90 minutes is quite a big spread. When I poured the batter (which tasted delicious into the pan, I thought it was a little full and I was right. When I baked the cake, it flowed over the pan and into my oven, causing the smoke alarm to go off. It took 1 hour 15 minutes to get a clean toothpick. The cake looked awful until I inverted it onto a plate and then it looked beautiful. But the flavor and texture were terrible. I live at altitude (5000 feet and based on all of the other reviews, I just have to assume this is one of those recipes that does not work at altitude.