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Hey Summer, I made this today, following your recipe to the letter, and it came out beautifully. I had tried my hand at baking way too many times before but in vain. This was the first time I got it right, so a big thanks to you.Love from India, Salomi. ❤️
Hi, Salomi! This is a lovely comment to read! Thanks for taking the time to share it with me. I’m so glad the recipe worked for you.
This was the first time I made a pound cake. I made it for a gift for a friend. It came out really good, very moist and had a lot of flavor.
Hi, Nicole! How kind of you to make your friend a cake! I’m glad you liked it!
I want to make this cake in a bundt (round) pan, will it come out the same or do I add more to it…. please help
Hi, Charlotte! It really depends on the depth of your bundt pan. If it’s tall, I would make 1 1/2 times the batter. The key is to fill the pan about 2/3 of the way full. That should compensate for the rise. Good luck!
It was good thanks
Hi, Tawana! Thank you so much for your feedback! I’m glad you enjoyed the cake!
Very easy great thank you
Hi, Lulu! I’m so glad you enjoyed the recipe and found it easy to make. Thanks for letting me know!
The cake is great but towards the end ended up over mixing because I have one of those “needy” husbands whom distracted me as usual. As a result my cake overflowed slightly Will definitely be making this again.
Hi, Jennifer! I’m sorry the cake overflowed, but I’m glad you liked the flavor enough to bake it again. Good luck.
Please Summer I want to know the stage we are not suppose to over mix; is it during creaming the sugar and butter or when mixing the flour and egg into the batter. I need clarification please. Thanks
Hi, Ronic! You don’t want to over mix the batter once the flour has been added. Good luck!
yummy and delicious…….i like it
Hi, Bittu — I’m so glad you liked the Vanilla Pound Cake. Thanks for letting me know!
hello there!! Tried it!! And it came out so so well!!! Totally loved by everyone in the house..But the next day i felt it was a bit dry..what can be the reason!?otherwise it was just perfect! Simple recipe,great taste!!
Hello Manasi! I’m so glad you loved it! I’m don’t know how you stored the cake, so I can’t say for sure why it was a little dry the next day. When you store this cake wrap it well in plastic wrap and keep it on the counter. Don’t store it in the fridge.
Thanks a ton for the quick reply!!
Ok will try doing it next time!!! Thanks again!!!
Great recipe!!! Cheers!!!
Much love!!!! All the way from Singapore!!!!
I followed the recipe the Cake came out dry and tasteless.
Hi, Maranne. Thanks for your comment. I’m sorry you didn’t like the pound cake recipe. You can alter the flavor of traditional pound cake and increase the moisture by brushing individual slices with simple syrup. To make simple syrup combine 1 cup sugar with 1 cup of water and bring to a simmer over medium heat until the sugar is dissolved. You can also add extracts, fruit flavors or lemon juice to the syrup if you desire. Use a pastry brush to brush the slices of pound cake with the syrup just before serving. I hope this helps.
Followed directions to the letter: cake came out golden brown on the outside and raw on the inside with a big hole in the middle! I have a home baking business, so I do a lot of baking: I don’t think I overmixed, and when I tested for doneness the toothpick was clean: ideas? I have pics I can send. The cake has good flavor!
Hi, Linda! I’m glad you liked the flavor of the cake, but I’m sorry it wasn’t perfect for you. I spoke with my editor and with a friend of mine who is a pastry chef. We thought it could be one of two things: the oven temperature might be off, which could cause the outside to bake faster than the inside. Perhaps a heating element is going out? An oven thermometer could easily determine if that’s the problem. The only other thing we could think of is an unincorporated piece of butter could melt and steam out too fast in one spot causing a hole. I hope this helps.
I only have glass loaf pans. Will the cake bake okay in glass or do I need to turn down the oven temperature?
Hi, Michelle! Emma here, managing editor. I’d recommend decreasing the oven temperature by 25 degrees when cooking in a glass pan. Enjoy!
Was there paper or parchment in the prepared pan?
Hi, Patricia! Emma here, managing editor. Yes! We recommend lining the pan with parchment paper to create a sling for the loaf. Our instructions were unclear — I just updated the recipe. Thanks!
Why can’t I hit File Save to my Desktop anymore? That’s where I’ve saved all of your site’s recipes but now that feature doesn’t work.
Hi Annette, this is the first time I’ve heard of “File Save to my Desktop”. It’s not a feature of Simply Recipes, nor has it ever been, to the best of my knowledge. Perhaps this is something to do with your Internet browser? Did you recently update your browser?
Delicious. Made just as written. Served with fresh rhubarb/strawberry sauce. Yum
This pound cake looks delicious – love the topping. I also really like the variations, particularly making into a rum cake – yum!
Hi, Becki! Thanks for letting us know. I hope you love it!