Pound cake sounds really good! I am going to try it.

By Joann Howard on May 22, 2012

A friend brought me some pound cake from a party the other day and after eating it I decided I wanted to make my own ...so I turned to Paula! Good thing I did ...the cake turned out great! This is my first time ever making pound cake. If you like your pound cake to have a hint of sweetness to it I suggest you use a glaze as well. I made a glaze out of butter, powdered sugar and vanilla extract to go on top of the cake. Thanks Paula!

By Roderick on May 03, 2012

Hi Paula i love your recipes, your show and all of you, i wanna ask, the heavy cream, here in mexico what is or i can use milk or media crema Nestlé in that recipe, i appreciate your answer, i wanna tray to do this pound cake to my daugther in the child's day thank you God Bless you

By Mony on April 28, 2012

This looks & sounds delicious! Just received your Southern Cooking Bible in the mail today. Can't wait to start cookin!

By Melissa on April 27, 2012

I have a question. Can you use this batter in a loaf pan instead of a bundt cake pan? Please let me know. Thank you.

By Sheryl Manigault on April 11, 2012

Thank you Ms.Paula for cookin and sharing GRRReeeAaatt!!!!! Food!!!!

By LaToya on March 05, 2012

I know I posted this before, but I want to say it again!! Follow the entire recipe with ALL the ingredients it calls for, but add softened cream cheese after the eggs. I didn't use the whole square of cream cheese but a little over 1/2. I increased the cooking time and let it cook for 1 hr and 35 min. Kisses

By Denise on January 14, 2012

Well just put the pound cake in my cold oven. I used 4oz of cream cheese and 4 tbs of cocoa and a half a cup of chocolate chips at the end. We will see how it turns out....I love chocolate so it really can't be but so bad lol. If it does turn out yummy then next time I will pour half the batter in the pan, then put mini chocolate chips on that and then pour the rest on top!! Top it all off with a chocolate glaze with french vanilla ice cream!!

By Lisa Mayberry on January 01, 2012

Hi Frances, The recipe calls for all-purpose flour.

By Jonathan Able on December 15, 2011

Paula do you use all purpose flour in your pound cake are cake flour. I have mess up on it 2 time Ty Frances

By Frances on November 21, 2011

This is the easiest and most flavorful pound cake you can ever make! I've made it for years. It is just deeeelishus! (Say it like Paula does). The recipe make a great yellow layer cake for chocolate frosting, I've used the same recipe to make a decorated sheet cake. It is just a wonderful "all around pound cake" recipe. Remember: do NOT preheat the oven!

By T. on September 27, 2011

ADD CREAM CHEESE!! I made this pound cake twice. The first time I followed the directions and it came out great, but on the second go round I added cream cheese and OMG!!! Add soften cream cheese after u add the eggs and continue on with the recipe. You WON'T be disappointed.

By Denise Land on September 22, 2011

This makes a perfect pound cake! Mine was ready after 1 hour. Usually, cake at the office lasts all day. This was gone by lunch.

By conniebuy on September 22, 2011

Just wanted to say i love your Bacon Cheddar Meatloaf recipe....it's delicious my family doesn't waste anytime with it.

By Jade on September 01, 2011

I loved this pound cake, I've tried several recipes and they all would come out dry after the cake cooled, I think the whipping cream made the difference, I will be throwing out the other pound cake recipes and using only this one from now on. I didn't measure my vanilla I just poured until it looked like enough, I did add a 1/2 teaspoon lemon extract, that was perfect. Thank you Paula, I look forward to trying your red velvet cake recipe also.

By Demita Jones on August 26, 2011

This is absolutely the best pound cake recipe, I have ever used. I'm throwing the rest of the pound cake recipes in the trash and use this one only. I don't measure my vanilla i just pour until it look like enough, but I added 1/2 teaspoon of lemon extract and it was perfect. Demita Jones

By Demita Jones on August 26, 2011

This pound cake is absolutely delicious...i've tried several pound cake recipes and none of them has turned out like this one. Hands down this is one of the best cakes i've ever tasted let along baked from scrath..this recipe is super easy and i love the fact that u don't have to worry about preheating the oven (i always seem to forget that part)...i took this cake to work and within 30 minutes it had disappeared, so you be the judge!

By goldie2830 on August 21, 2011

This recipe is similar to one i have made for years, 7-up pound cake!!!!! The heavy cream makes it very moist!!!! It smells delightful while its cooking in the oven.....It took longer than the suggested bake time for my oven....I used vanilla extract this time, I wanna try almond or the lemon !!!!! Hope you enjoy as much as I have !!!!

By Tina Johnson on August 21, 2011

I loved this cake as is, but recently my husband and I went Gluten Free. We both feel like new people and this cake is Fabulous (gluten free) when made with Namaste Perfect Blend flour just substituted. Secondly, I added 1 1/2 tsp of extra xanthum gum...and was spectacular.

By Kristan Ornelaz on August 02, 2011

I loved this cake as is, but recently my husband and I went Gluten Free. We both feel like new people and this cake is Fabulous (gluten free) when made with Namaste Perfect Blend flour just substituted. Secondly, I added 1 1/2 tsp of extra xanthum gum...and was spectacular.

By Kristan Ornelaz on August 02, 2011