Reviews & Comments

This is a good recipe for a beginner and/or a quick fix desert. I changed 2 things though, instead of Pillsbury Flour I used Down Cake Flour (I sifted all 3 cups) and I used vanilla and lemon flavoring, it gave it a different taste.

The cake turned to be awesome. I normally make my traditional butter cake recipe and was a little skeptical of how this would turn into with the evaporated milk. It came out so moist and soft. I added crushed cashewnuts on top to give that nutty taste.loved it!!!

This is the easiest pound cake I've ever made. I've made dozens out of different cook books. I think I've bought maybe 1 or 2 ever. Once I realized, by making the first one, how simple pound cake is, I never went back to the store for any! I think y'all know just what I'm saying. But THIS ONE, is the simplest of them all, whips up in no time! For the fine lady who had a bit of dryness on sides and bottom, here's a couple "Homemade Tips" 1)Use a different pan, especially if you are using glass, switch to a dark, HEAVY one. 2) Put a thin sheet on the rack below the cake 3) Have your oven calibrated!!!! Always remember this= the heavier the pan, the lighter the cake! Don't ask me why, it just works! Any comments on that?? PLEASE Best Wishes, RSB in Tucson, AZ

This was really good. I don't think I had ever had homemade pound cake before. The only bad thing about it was that the sides and the bottom got a little too dry for my liking.