This was a great cake! ]]>
I’m so sorry to hear this, Kristi! Is it possible your oven is running hot? It sounds like part of it was over-baked and part of it was under-baked. 🙁 5 dozen eggs a day is going to be a lot of cake! I thought I was getting a lot with 2 dozen a day. I hope it goes better next time. 🙂
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I wanted to love this recipe but it didn’t turn out for me. I am getting 5 dozen eggs a day from my chickens so wanted to make this cake and use a bunch of them. Well, I baked it for 1 hour and 20 minutes and it seemed done with a wooden skewer and I didn’t want it to over bake. I let it rest and came back to cut the cake and the whole middle was not done and it deflated. Any ideas what went wrong? ]]>
Hi Ryan! Unfortunately I am not sure that sour cream will make it more moist. This should be a pretty moist cake. Is there any chance there may have been a bit too much flour or it may have baked for a minute or two too long?
]]>love rhe recipe ..However I would like to make it moister ..should You ise one or two tablespoons of sour cream ? ]]>
Wickedly decadent. ]]>
This recipe is my favorite. I’ve made lots of pound cakes but this one is the best! you must try it! ]]>
I loved the taste but way too sweet for me maybe next time I’ll add one cup less ]]>
Hi John! I’m so sorry to hear this! The only real reason for a pound cake to sink is it being under-baked. 🙁 Did you check the very center? Did you cut into it? How did it look?
]]>Hi Ryan! You do not need baking powder in this recipe. 🙂
]]>I’ve been looking for a yummy pound cake recipe, yours stood out to me so im definitely going to try it..
]]>That is going to be a personal preference, but I think it could be good. 🙂
]]>Hi Meredith! I have a chocolate bundt cake, which is pretty similar. 🙂
]]>Have you tried a chocolate version? Wondering if reducing flour and affing that much cocoa powder if that would work. 🤔
]]>Hi Mia, there shouldn’t be a leavening agent in this recipe, that’s intentional and would not make the cake creamy at all, but would make it airy which would directly contradict the result that you want with this recipe. Unfortunately it sounds like the cake was over-baked if it was dry (could your oven be running hot?), though it’s also possible the flour was accidentally over-measured. 🙁
]]>This is the driest cake I’ve ever made in my life I wasted all the ingredients the only thing that was missing was some kind of leveling powder you need it to rise to make it creamy
]]>I doubled the vanilla extract because I wanted a more robust vanilla flavor. The cake turned out PERFECTLY!!! MOIST, BUTTERY, AND DELICIOUS!!! ]]>
In reply to Emily @ Sugar Spun Run.
my first attempt at pound cake and it was a success 😁. I really like this cake it’s delicious
]]>Hi Leisa! That will work. You will want to cut the salt by 1/2 teaspoon to account for the extra salt in the butter. 🙂
]]>In reply to Sam.
I made this. Followed the exact recipe okay guys! Perfect! I did cover my baking dish with a piece of buttered parchment during baking. Also bc I’d made a pineapple upside down cake last month for my mom, and kind’ve had that on my brain, I did pull some old frozen fruit from the back of my freezer, mixed it with brown sugar, poured it in the bottom of my baking dish, then poured the cake batter over that. Turned out just fine.
This is a great recipe. When you taste it, you’ll be transported to pound cake, even shortbread-ish type memories of granny!
my tummy hurts I ate such a big piece and it was worth it! ☺️ ]]>