Travis,

How disappointing! Any time you’re baking and the top is getting too brown before the insides are done, cover the top with foil to keep it from continuing to brown while the insides cook. Secondly, I’d suggest you test the temp of your oven. It sounds like it might be cooking too hot. I wish you better luck on your second try

Eggs serve as leavening in this recipe.

This is the first poind cake that i have tried that has no baking soda or baking powder and salt.

Alda,

I’m so glad you enjoyed it. Thanks for letting me know!

Enjoy!

Thank you Jackie! Being from the South I’ve made many pound cakes and this one sounds absolutely awesome. Take care and thank you for sharing. Have a good evening.

Sharon,

Pound cakes get lift from a chemical reaction between sugar and eggs. It’s important to use a flour that’s low in protein, like White Lily or cake flour. Regular all-purpose flour would result in a cake that’s denser than you expect. Pound cakes are not light and airy by definition. They have a denser texture than layer cakes but they will rise if the proper flour and technique is used.

Erica,

As long as your bundt pan is as large as a standard size tube pan, it will work just fine.

A pound cake is a wonderful thing.

Thank you! I appreciate you taking the time to browse and explore a recipe. Please visit us often. We love company. ❤️

Barbara,
You won’t notice the flavor of buttermilk. It balances out the sweetness. It helps keep the batter tender, too. I hope you enjoy it.

Thank you, Jessi!