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Wayyy too many eggs. Came out disgusting.

Hi Marie,

I'm sorry to hear you didn't like it. I've been making this cake for at least 10 years and everyone has raved about it. It's also a very classic ratio for pound cake.

What was "disgusting" about it?


Can you halve this recipe? I don't have a Bundy pan, but I think a half recipe would work in a loaf pan.

Do you think this cake would be suitable for carving? My son is allergic to dairy but I'd like to make a spiral cake for his 4th birthday. I know pound cake is usually the best option for carving but I didn't know if using the Earth Balance gave it enough stiffness, the way butter would. I have a few weeks before the party yet so maybe I'll try a test run. Thanks for posting the recipe!

Hi Erin,

Yes, I think this would be great to carve. It's a pretty durable cake.


Hi Stef,

Yes, I've done the same thing and it works beautifully.

Tried it with coconut milk in 2 silicone loaf pans for 1 hour 20 minutes. Came ou treat, a tiny bit dry. I need to lower temp by 25 degrees to compensate for silicone pans. Thanks for delicious recipe. I want to try it with ginger next. Got my favorite comfort food back.

This cake is delicious! I served it plain for my daughters birthday breakfast. I made it in a bundt pan and cooked it an extra ten minutes or so. Everyone loved it, thank you!

The first comment that I read scared me, but I still decided to make the cake. It is DELICIOUS! The texture is just that of a real buttery pound cake. I followed your instructions exactly and am quite pleased. Thank you! I am wondering about the nutritional value. Do we have any way of find out out that information? Calories, sugars, etc?

Tried exactly as above but with lemon zest and 1 tsp of lemon juice (real, not bottled) and it was PERFECT.

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