Classic Pound Cake

This rich, moist pound cake can be served with seasonal fruit and ice cream, used to line a pan for an old-fashioned icebox cake, cut into chunks for a creamy trifle or ice cream parfaits, or split into layers for a cream-filled cake. Storage tip: You may wrap it tightly in plastic wrap and store at room temperature for up to 3 days. Or, wrap the cake tightly in plastic wrap and then in aluminum foil and freeze for up to 2 months. Thaw the wrapped cake at room temperature before using.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Classic Pound Cake
Review 1 for Classic Pound Cake
5 out of 5
5 out of 5
,Bay Area
,Ca
October 4, 2015
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Simple to make and Delicious every time
October 4, 2015
I have made this pound cake so many times and it's so simple and consistently delicious. I use 2 of the traditional pans and one of The mini loaf pans I purchased at the Pleasanton store. If you split the batter between these then take out the mini 15 min earlier depending on your oven. This cake goes well with warm fruit compote (just slightly warm frozen berries on the stove) or just a side scoop of ice cream. Either way you'll return to it again and again
Pros: Easy, Quick, Will Make Again
Review 2 for Classic Pound Cake
5 out of 5
5 out of 5
May 22, 2013
Ability level:Intermediate
Would You Recommend? Yes
0points
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Great even after frozen
May 22, 2013
This pound cake is really great even after freezing. Moist and light. Made this after purchase of traditional pans and turned out well.
Pros: Easy, Appearance, Will Make Again