64 responses

  1. Sharon
    November 11, 2023

    I made this yummy cake yesterday ,for strawberry shortcake .The cake is wonderful I put parchment in the bottom of my pan but it still stuck to the sides ,I really had to work to get it out and it was in several pieces as it was stubborn. I will be making this again but will line the whole pan so I can just lift it out. My husband said it’s so good it doesn’t even need frosting or anything. He is a man that loves frosting ,coconut , caramel chocolate nuts etc. he usually will not eat a plain cake but he does this one !!!

    Reply

    • Kara Cook
      November 18, 2023

      Sorry you had so much trouble with it coming out of the pan. Parchment will definitely help with that. Glad it was still tasty and that your husband loved it so much! 🙂

      Reply

  2. Sherri
    July 26, 2023

    This is the only pound cake recipe I use. My husband loves it. Thank you, it delicious!

    Reply

    • Kara Cook
      August 11, 2023

      Yay! Glad it’s become a favorite at your house! 🙂

      Reply

  3. Abigail Eckstein
    August 10, 2022

    This is soooo good I made it for my family and they loved it yum yum

    Reply

    • Kara Cook
      September 3, 2022

      So happy to hear that Abigail!

      Reply

  4. Nikki
    July 4, 2022

    Hi! I saw in your comments that you use regular salted butter in your recipes. Sorry, I have been taught that if the recipe doesn’t specify, then you should use unsalted butter so I just want to make sure that wasn’t a typo before I make this yummy sounding cake 😁. You use salted butter and still add a teaspoon of salt, correct? Thank you!

    Reply

    • Kara Cook
      September 3, 2022

      Yes, I don’t like the hassle of keeping two types of butter in the fridge. I learned from sad experience that it’s the worst when a kid puts unsalted butter in the dish and you spread it on your toast. Haha. I like things on the salty side, but if you prefer, you can just use 3/4 tsp of salt with the salted butter. 🙂

      Reply

  5. Cheryl
    January 30, 2022

    Waiting patiently for the timer to hit 90 mins. I poured half the batter, then a healthy drizzle of homemade strawberry jam and then the rest of the batter on top. Fingers crossed 🤞

    Reply

    • Kara Cook
      February 10, 2022

      Well that sounds delicous! How did it turn out?

      Reply

  6. Cheryl
    June 20, 2020

    Does 2% milk work?

    Reply

    • Judy
      July 28, 2022

      I used almond milk waiting to see how it turns also had to use regular vanilla.

      Reply

  7. Jennifer
    May 24, 2020

    Does it need be in refrigerator?

    Reply

  8. Erin Yurchenko
    November 25, 2019

    I tried quite a few this week and they were all fails. Then I came across your recipe and YES thank you thank you!!! I was really discouraged because I dislike/am not good at baking and this was a WIN. I plan to try it with vanilla rather than almond this time- and maybe even experiment with pumpkin if I can find the patience!

    My oven seems funny with temperature- I have an electric stove and had to add 15minutes to the bake 🙂

    Reply

  9. Chev
    October 20, 2019

    I just put in oven.Hopefully I will have the same luck as all,since I forgot to put parchment paper on bottom!🤔

    Reply

    • Kara Cook
      October 30, 2019

      Oh man, I hate it when I do that. Hopefully it came out alright. I actually made it for years just greasing the pan with shortening, but non-stick spray needs a bit of help sometimes. Haha.

      Reply

    • Joyce
      May 27, 2020

      Did the cake come out of the pan ok without the parchment paper?
      I’m making this cake tomorrow morning and need to know if I have to have it?

      Reply

  10. Chev
    October 20, 2019

    I just out in oven.Hopefully I will have the same luck as all,since I forgot to put parchment paper on bottom!🤔

    Reply

  11. Gen
    September 13, 2019

    very nice cake ty for saving me from my wedding cake mess last minute it made a great cake. I tried your cake at the 11th hours and thank goodness it was amazing not like the cake I had to through out.

    Reply

    • Kara Cook
      September 13, 2019

      So glad it turned out for you!!

      Reply

  12. Hhc
    August 10, 2019

    Y

    Reply

  13. Joeann W.
    August 3, 2019

    Is cake flour better? This will be my first time making a pound cake. Also I have an electric stove. I want to make for my birthday. What temperature for electric stove?

    Reply

    • Kara Cook
      August 3, 2019

      I didn’t use cake flour for this recipe. The temperature should be the same for both gas and electric. Good luck, and happy birthday!

      Reply

  14. Joeann walker
    August 3, 2019

    Is cake flour better? This will be my first time making a pound cake. Also I have an electric stove. I want to make for my birthday. What temperature for electric stove?

    Reply

  15. Bob
    July 26, 2019

    We made this yesterday and added 1 1/2 teaspoons of poppy seeds to the batter and drizzled with a simple lemon glaze. Yum!!!

    Reply

    • Kara Cook
      July 28, 2019

      I love that idea Bob! I’m a fan of all things lemon, so I bet I would love it that way!

      Reply

  16. Kathy
    May 6, 2019

    Made this yesterday for strawberry shortcake. It is beautiful and delicious. This will most definite be my “go-to” pound cake recipe! Thank you!

    Reply

    • Kara Cook
      May 6, 2019

      I am so happy to hear that you made and loved it Kathy! Thanks so much for stopping by to leave feedback, I appreciate it!

      Reply

    • Kimberly Osborne
      July 22, 2020

      This turned out better than others I have tried. Easy! If you mix equal parts of Crisco, flour, and vegetable oil, you won’t need parchment paper. I mix and store in airtight contaber. Store in cabinet. I use this to grease all my pans. No need for sprays. I left my cake on a cooling rack for 10 minutes then turned out of pan. Beautiful and tasty!

      Reply

  17. Jewel
    April 9, 2019

    Hey can I make cupcakes with this recipe and how long in the oven

    Reply

    • Kara Cook
      April 9, 2019

      I’ve never tried making it into cupcakes, but I think it would work just fine. Not sure on the time. I’d start with 20 minutes and add more time as needed. Let me know how they turn out!

      Reply

  18. Beverly
    April 6, 2019

    4th time I made this awesome recipe,I bake a lot always looking for a easier way to make things and still have great taste. This is great and so easy,having it with strawberries and whip cream after church tomorrow can’t wait.Thanks for this fabulous recipe.

    Reply

  19. Tammy
    March 9, 2019

    Omg I made this Friday for strawberry shortcake and it is amazing. This was the first time I have ever made a pound cake. My husband was very impressed. Will definitely be making this again.

    Reply

    • Kara Cook
      March 13, 2019

      Yay, I’m always glad when a first timer has success! So glad you loved it. I haven’t had strawberry shortcake for ages, I need to make it soon!

      Reply

  20. Clive barnard
    October 31, 2018

    How long you put in oven for and what temperature as I have fan oven

    Reply

    • Kara Cook
      October 31, 2018

      300° for 90 minutes. If you have a convection oven it may cook faster.

      Reply

  21. YOLANDA MORRIS
    June 9, 2018

    Just took out the oven! Was quute xonxerned at such a low temperature oven for an extended period od time but the house smells nice!!!

    Reply

  22. Caroline
    May 26, 2018

    Made this last night. Easy and delicious. Great for strawberry shortcake. Will definitely make this again and again.

    Reply

  23. Pam Coleman
    April 7, 2018

    HI…Just ran across your recipe for pound cake. Do you use butter or margarine? If butter is it salted or unsalted? Can’t wait to try it. My daughter loves pound cake but I haven’t found a recipe that holds up to the toppings we put on them.

    Reply

    • Kara Cook
      October 31, 2018

      I use regular salted butter in all my recipes. This pound cake does seem to hold up to any toppings we’ve tried. Hope you like it!

      Reply

  24. Nicole Davis
    March 27, 2018

    Will this rise quite a bit?

    Reply

  25. Teresa
    May 20, 2017

    I just made this. Oh my was it delicious! I made mine in a square stoneware baking dish and baked it at 325 degrees for 40 minutes. I made mine with the lemon extract and it was perfect with our fresh strawberries.

    Reply

  26. Brenda Marie
    May 4, 2017

    Mine is in the oven right now. I’ll let you all know how it comes out!

    Reply

    • Brenda Marie
      May 5, 2017

      Update: It came out FANTASTIC! VERY happy with this recipe (making 2 more tomorrow)!

      Reply

  27. Kathy
    April 17, 2017

    Made this pound came for Easter dessert, strawberry short cske. It is the EASIEST & best tasting pound cake I have ever had! So buttery, moist & yummy. Went well with the strawberries & whipped cream! You gotta try it!

    Reply

    • Kara Cook
      April 18, 2017

      So glad to hear you liked it as much as we do Kathy!!

      Reply

  28. angel peoples
    September 19, 2016

    Does it use self rise?

    Reply

    • Kara
      September 19, 2016

      Nope, just regular all purpose flour.

      Reply

  29. Jackie
    July 27, 2016

    Could I use a bunt cake pan instead of a bread pan?

    Reply

    • Kara
      August 2, 2016

      Sorry I just saw your question. I don’t think it would be enough batter for a bundt cake pan. Maybe if you made 1 1/2 times the recipe it would work, but I’m not sure how long it would need to bake. You could always try it though!

      Reply

  30. Kathy
    July 7, 2016

    I love how easy this recipe looks and can’t wait to try it. I’ve read comments that it’s moist (which is great) but I want to try to make the Pioneer woman’s ice cream layer cake which uses pound cake, and I thought for that it would have to be more dense because it requires slicing in thirds and then adding ice cream to it? Any thoughts on that? Should I increase the baking time?

    I thought pound cake is usually dense anyway.

    Reply

    • Kathy
      July 7, 2016

      Made it and it held up great. Thank you for sharing this wonderful recipe. So easy.

      Reply

  31. Debbie
    March 8, 2015

    I made this tonight for strawberry shortcakes and I didn’t want to wait the 90 minutes so I baked it in a 9″x13″ cake pan at 350 degrees for 25 min. It’s so moist and delicious and we haven’t even made the shortcakes yet! Thanks for such an easy, yummy recipe!

    Reply

  32. Vicki J
    August 3, 2014

    Fantastic flavor. Bakes and browns beautifully. I increased the extract to 2 teaspoons almond extract and added poppy seeds, glazed it with a powered sugar/almond glaze. Delicious ! This will definitely be my new BEST POUND CAKE EVER recipe. So easy to mix up ! Love it !! Thanks for sharing this beauty = )

    Reply

  33. Tabatha
    July 1, 2014

    Thanks for the recipe! I just made these in cupcake form for strawberry shortcakes. I baked them for about 25 minutes and they came out perfect! It was too hot today to have the oven on for 90 minutes but next time I’ll try it in a loaf:)

    Reply

    • Kara
      July 22, 2014

      Glad to hear they turned out! I love the idea of making cute little individual shortcakes!

      Reply

  34. April
    May 16, 2014

    I found your recipe on Pinterest, I used it because hubby was having a craving for simple pound cake, I liked it because it only requires 3 eggs (others are 5+). I love baking but haven’t made pond cake in forever, lol. The recipe is easy to follow. I am currently baking my 4th batch, needless to say it’s a huge hit. Tonight I am trying it with cocoa powder. Thank You!

    Reply

    • Kara
      May 16, 2014

      So glad to hear it April! Let me know how it turns out with the cocoa. I’ve never tried that. 🙂

      Reply

  35. jen
    March 14, 2014

    This recipe is great! I made it today, doubling the recipe and it turned out perfect…I am using it to make a trifle, and my husband wanted to taste the cake–three pieces later, he left me the rest for the trifle. (Good thing the trifle only needs one and a half loaves!) Thanks again for a simple, yet incredibly tasty recipe!

    Reply

    • Kara
      March 17, 2014

      Haha! At least you only had one taste tester. I have to fight off teenage boys! 😉 Glad you both liked it!

      Reply

  36. MPG
    October 4, 2013

    Could be use for cupcakes?

    Reply

    • Kara
      October 7, 2013

      I’ve never tried making cupcakes with the batter, but you could certainly try. I’d set the timer for 20 minutes, then add more time as needed. Good luck!

      Reply

  37. Doris
    October 4, 2013

    Can you add cocoa to this pound cake?

    Reply

    • Kara
      October 7, 2013

      I have never tried adding cocoa, but I would bet that you could add it with the dry ingredients. If you try it, let me know how it turns out!

      Reply

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