I made this pound cake, and I agree it is one of the best I have ever tasted. What I didn't realize is that it should be baked in a large Bundt pan (I only own a small/average sized one) so it overflowed in my oven. It also took quite a bit longer than 1 hour and 15 minutes, probably more like 1 1/2 hours. Even so, it was well worth the trouble as my family thought it was the best pound cake ever. I'm going to bake it again to take to my work and I'm going to cut everything down by 1/3 (2 sticks butter, 2 cups sugar, 2 cups flour, etc.) and I think I'll be able to make it in the smaller Bundt pan. It really, really is a great, moist cake!

YES!! this cake is soooo moist and good. It does make a lot of batter but I now have a larger pan. It went over so well my sister and her girlfriend had a fit over it... I ended up baking both of them one. Thanks, it's now one of my holiday favorites.

OMG. This was the best pound cake I've made so far. It was great. Moist and the crunchy top that baked on top of mine made it even better. I needed to bake it longer though (about 1hr 30min on 300°F) and in a regular pound cake pan not the Bundt type (read above the batter is more than enough for my small pan. I substituted it for my large, tall pound cake pan.) I think starting the cake in a cold oven is better and the cake maintains a nice golden brown color. All in all a great cake. I'm gonna surprise my mom with this one and see how her southern old fashion cake stands up to it. Thanks again!

This cake is the best pound cake I've ever tasted! I didn't read the comments prior to baking it and it made a huge mess in my oven because it overflowed. I suggest to either use two bundt pans or cut the recipe in half.

My grandmother used to make this cake my whole life. I still make it and have never had a pound cake as delicious. The only difference is she does not use the baking powder. If you alternate the 6 eggs, one at a time, with the sugar and flour (one at a time: one egg, mix well, one cup of sugar, mix well, one egg, mix well, one cup of flour, mix well, and so on), it will rise without the baking powder. My grandma would glaze it with a simple powdered sugar glaze. It is to die for. Easy and almost fail proof.

This pound cake is the BOMB!! My boyfriend had put in his request for a good old fashioned pound cake so I decided to make it for Father's Day and he went crazy over the taste and how moist it was he ate half of the cake in one day. Way to go Jo!!

I have been makeing this pound cake for a long time. My recipe does not have any baking soda or powder in it. I bake it in a 10" tube pan for 90 minutes in a 300°F oven. It surely is the best pound cake.

I would like to try this recipe. Is the flour plain or self-rising?

Hi Alice,

The recipe doesn't call for self-rising flour, just all purpose flour.

-- CM

I just finished baking this cake and it is delicious. I must agree with the other reviews. This recipe makes an extremely large batter. I baked this cake in a 15 cup capacity original Bundt cake pan and the cake rose all the way up to the far edge of the pan. I just knew it was going to overflow but luckily it didn't. I also had to let it bake a 'lil bit longer (1 hr 30 mins). I wanted to test this recipe prior to the holidays....I will be baking another one for Thanksgiving. Thanks Jo!!!!

I have been making this recipe for about 20 years and I think I'm having a problem because we live in El Paso now and its at a higher altitude. I was hoping someone else might have experienced problems too. But in general I always mix 2 eggs then 1 cup sugar then 1 cup flour, etc. Baking powder isn't necessary. I'm going to try and cook for 1 hour 45 minutes instead of 1.5 hours and see if it will be ok.

Made this 4 times......added a second tsp of vanilla after the first time and think its just a bit more flavorful.....if you want a simple, dense poundcake that is perfect served on its own this is an awesome one!!!!

This recipe was the closest one I could remember my mom making when I was younger. It tasted just as well, so I am carrying on for this generation as the official pound cake maker.

Me and my daughter like to cook together, these are what we call quality time recipes, anyway we tried this recipe, and we loved it!!! I took a few pieces to work for some co-workers and now, they are putting in request and orders for their own individual cakes. I just brought her a mixer with the bowl attached, because she is very interested in Culinary Arts, I think we are on to something here. Definitely looking to try more recipes from here as well as experiment...

The best pound cake. You will love it. I have made this in 9x13 pan. Or little bigger pan.

This pound cake is excellent and goes great topped with any fruit and top off with cool whip or ice cream.