It had a very eggy taste, more like a crepe than pound cake. Making a second time, first one fell while cooking. Autumn has arrived. The mixed one was perfect. Without a doubt the worst pound cake I’ve ever eaten. Recipe omitted baking powder so the cake came out like a lead weight and did not rise. My 4 yr old loves pound cake and we made it for his birthday yesterday. I wished I had read the other review on here before trying this - I was looking for a basic simple recipe for pound cake, but unfortunately this one came out too dense and dry. But much more than the average butter cake, pound cakes have a firm but light crumb. I will never try another recipe from M.S to much hanging around with snoop dog I think. I followed the recipe, watched the video, and followed and directions. This cake had my house smelling amazing!!! This was definitely no pound cake I have ever eaten before it was terrible it tasted like dough I followed the instructions I done everything it said but it was still horrible I made a glaze that helped the cake taste better I will not use this again. I’m currently cooking it right now for a second time, I added some coffee to it. Jiffy cornbread taste better than this. Took almost 10 extra minutes to bake then recipe originally indicated - used toothpick to verify cake was ready. Servings Per Recipe: 12 Calories: 574.9 % Daily Value * ... Every other pound cake recipe I've come across it calls for at most a cup and a half of sugar. It seems as though the favorable reviews of this recipe were the result of changes to the temperature and/or ingredients. My guests raved over it! And shame on the folks working for Martha Stewart for publishing this recipe. Fool that I am, I ignored all the one-star reviews for this recipe. I’ve made this recipe three times, and every one was great...family loved it. I followed the recipe exactly and I wouldn t change anything. From Mile High Lemon Pie to this delicious buttery pound cake. Spread it over the top of the cake; it’s fine if it drips down the edges. This is one of the best pound cakes I've ever made. Read up on your cake recipes. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. When I took it out of the oven and let it cool and tried to eat it, it was hard and gross. I will not try this again. I wouldn’t change a thing! Will experiment a bit but its definitely a keeper! What should … 575 calories; protein 7g 14% DV; carbohydrates 77.2g 25% DV; fat 27.1g 42% DV; cholesterol 121.2mg 40% DV; sodium 150.3mg 6% DV. This is the 3rd pound cake recipe and by far the best. It was a hit! Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This pound cake combines butter and shortening and has a wonderful buttery vanilla flavor. I made this recipe twice and both times I ended up with dry, tasteless "cake." As explained in the video, air is the leavening agent here, which is trapped during the whipping process. Would not make again. Let cool in pan 15 minutes. The only thing I did differently was to bake it in a bundt pan because my loaf pan is too small for this recipe. Was very easy. Martha Stewart may receive compensation when you click through and purchase from links contained on It “dresses up” the loaf (if you take it as a gift) and makes it so easy to remove from the pan. It's too late for me as it's already in the oven and I will have to throw it away. Hi!!! Honestly, the people who said it was bad and/or the worst do not know how to bake. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. I always add more vanilla but going to try the orange zest and essence next time. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside. Another review stated, "...AND WHEN I FINISHED THERE WAS LIQUID COMING OUT OF IT!!!!" It rose beautifully and soaked up the rum syrup overnight. I liked this recipe, I substituted the Crisco with cream cheese and it was great! Thanks. I got very nervous, but it was very good, instead of ordinary vanilla extract I used a vanilla paste instead. Take the time to read the instructions and watch the video before preparing. I made two cakes, one folded one blended. It wasn't overly sweet, but had the classic pound cake flavor. Great recipe , followed the quantity of ingredients but added a 1/4 cup of rum and baked it for 1 hour and 30 minutes. Everything worked it was a Perfect Pantry recipe, wanted a no milk cake and this was it light texture and tasted better than commercially made Thanks M.S.