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I don't see a helping of love. My grand mother used lots of that. Yours is subpar.

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Optional Secret ingredient that not all are capable of obtaining, so I left it out,

I prefer a regular pound cake. The flavor comes from the half a stick of butter I spread on each piece.

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Is it just me or does anyone else like when the bottom of pound cake is questionably cake/maybe just chilled batter?

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Oh hell yeah

honestly man, this is the only pound cake that exists to me

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Ask your wife what would happen if I added 3 cups of butter vs adding just 1 cup. I need more butter.

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She laughed at you (and me - or maybe just me) and said, "It won't work."

Then she said you would "have a big buttery mess in your oven."

Finally, she said, "Cook it by the recipe and then pour melted butter over your slice if you must have more butter."

Hope that helps.

I will tell you that to take a slice, butter and toast it in a Teflon skillet makes a wonderful skillet butter toasted treat.

This one is also great with macerated strawberries and vanilla ice cream. or lemon curd and vanilla ice cream, or macerated blackberries and vanilla ice cream, or blueberries in syrup and vanilla ice cream. Not bad with roasted pecans in light syrup and vanilla ice cream.

I detect a broken record here.

MD, what is the predominant flavor? I really love an almond pound cake but might experiment with these 5 flavors.

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MD, what is the predominant flavor?

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I can't say, only that it is good. If you especially like almond, there is no harm in replacing all of the other flavors with almond.

I like almond too.

My MawMaw used to make a 6 flavor cake that was almost identical, except she added coconut.

She would also make a simple syrup and add the flavorings to it and then use it as a glaze over the pound cake.

It will forever be my favorite cake, and my mom makes it for Christmas sometimes.

Thanks for the hit of nostalgia, MD