The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 25, 2009
Used all butter instead of the shortening. Decided to stick to the almond extract since it was what made the recipe different. Received raved reviews. The cake turned out awesome. Keep in mind that CAKE FLOUR is not the same as ALL PURPOSE FLOUR.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 23, 2009
this was great. I made it for a dinner party. It was nice and fluffy and just the right sweetness. I left out the almond extract because i didnt have it on hand, but instead i added fresh lemon juice about a tablespoon or so. And ofcourse the zest of a whole lemon because that gives the most flavour and looks nice too.(the little yellow specks in the cake)I luved it thanks for a great recipe. I might try spliting the batter in half and adding cocoa powder to one half and layering the two batters together to make a marble pound cake next time. thanks again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

H.A
Photo by Allrecipes

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada
Living In: Newmarket, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 23, 2009
I just made this today and here is how it comes out from the oven: although I used 1 tsp of almond and 1 tsp of vanilla exctract (as suggested from some reviewers) the almond taste was too much. The cake came out too dry and was too sweet that I could'n eat more of it. I don't think that I'm going to make this recipe again. But if I do I am surely cutting off some sugar.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 10, 2009
This is moist and wonderful. It's a hit no matter where I take it. The only change I made to the recipe was to use vanilla instead of almond flavor (don't particularly like almond).
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 20, 2009
Very delicious recipe, not dry and not heavy like some pound cake recipes can be. I used this recipe in a Wilton Lamb mold and it came out perfectly. i also added chocolate chips to this recipe, they all sank to the bottom but made a delicious chocolate layer at the bottom... highly recommed!! :)
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 13, 2009
I have made this recipe many times and does not last very long. It comes out perfect everytime. I would not change a thing. It's Great!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 5, 2009
This had a great taste, but too "cakey" for me. I like my pound cake dense and this was far from it!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 2, 2009
Fantastic pound cake recipe. It was heavy, moist, dense just like it should be. I used buttermilk instead. I normally switch off between buttermilk, evaporated milk, heavy cream, or half and half. All work very well. And I used cake flour. We dont like the taste of almond extract, so I used vanilla, and butter & nut. The trick is not to overmix the flour into the batter. This has the signature thin crust on the bottom, which is our favorite part! The outside crust is not chewy or tough at all. The entire cake is tender and moist. Ive made quiet a few different pound cake recipes, and this one is the best.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by HOOKEDONJESUS
Living In: New Bern, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Photo by smudgy
Reviewed: Jan. 13, 2009
LOVE this cake. I made half the amount, used all butter, used one vanilla bean instead of almond extract, skimmed milk and plain flour. Creamed the butter and sugar with a hand mixer til smooth and pale, add eggs one at a time, then the vanilla bean. Then I stir in the flour mix alternately with milk by hand. Making sure it is well incorporated by each addition. Takes a little effort but SO worthwhile. Sprayed my cake tin w olive oil spray, baked the cake for an hour. LOVELY. It has a thin crust on top, and such dense, moist cake. Was a bit cautious in the beginning with the recipe after reading the reviews hence I made only half the recipe. Next time I'll make it marbled. YUM!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 7, 2008
Wonderful recipe. My aunt found this one and made it. She normally doesn't bake, but this was a home run for her. Everyone loved it. Now I've adopted this recipe for my own family. I made two adaptations: used all butter and vanilla extract, and added a pinch of salt.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by AngelaYvo

Cooking Level: Expert

Home Town: Crockett, Texas, USA
Living In: Bentonville, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Photo by ssejaclop
Reviewed: Sep. 28, 2008
EDIT: I've made this cake twice now and I know why some people's cakes are rising too much or are coming out spongelike and porous: DON'T OVER MIX!!!!!!! I was trying to get the cake slightly less dense my second time so I brought the eggs, shortening, and butter to room temperature and mixed all the ingredients longer and more vigorously than I had the first time and the cake came out very spongy and almost dry. This is a great recipe. The first time I made this cake it was wonderful. Any less than satisfactory products are the result of improper execution. This was my first try at pound cake. I used just 2 cups of sugar, buttermilk, and vanilla extract rather than almond extract (as was suggested by other reviewers), then I mixed half the batter with chocolate pudding mix and added chocoate chips. My result had the classic, dense pound cake consistency and it looked and tasted absolutely lovely.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by ssejaclop

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 27, 2008
Sooo yummy! Will definitely make it again!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by NGERLAND

Cooking Level: Intermediate

Home Town: Katy, Texas, USA
Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 16, 2008
Wow.. this came out AMAZING! I was a little scared at first after reading some reviews... but wow. I did mostly everything like the recipe says, I did omit the almond extract and replaced with vanilla. I also added 2 tsp of Lemon extract.. and I think that is what made this SO wonderful. I'm not sure why people said there was "too much" batter, but this was the perfect size, and I did use a bundt pan. Make sure you use CAKE flour!! I think that is where some went wrong and got too much. This is definitely going into my recipe box, I'll never again have to search for another pound cake recipe!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Pittsfield, New Hampshire, USA
Living In: Portland, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 19, 2008
this turned out dry and didn't have much flavor. :(
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by cookingfor6

Cooking Level: Expert

Home Town: Kitanakagusuku, Okinawa, Japan
Living In: Fort Stewart, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 23, 2008
It was good but not fabulous. I was so excited to try it, thinking oh wow a dense rich pound cake. (The way I like it). It wasn't dense and a little dry to tell you the truth. i will keep checking some others out. I should have known when I saw shortening as an ingredient. A pound cake should always be made with butter!!! Sorry I tried.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 20, 2008
I liked the cake a little. I guess it is just too dense for me. That said the recipe was fine, I made a few alterations and it turned out well. Again it just isn't for me. I might try another pound cake recipe, but probably not this one again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Plastic Girl

Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Katy, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 14, 2008
This cake is wonderful. I love homeade recipes. I tried this recipe and this is a keeper. I added my own touch, but I truly appreciate the basic recipe. I've made this cake a couple of times for my family. It never last for more than two days. Thanks
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 2, 2008
This was very good, I had a hard time getting it out of the pan, but that could be my inexperience talking. I will make this again. Other posters commented on the strong almond flavor which I noticed but found pleasant. If you are unsure, half it and add the rest vanilla. Worth trying. This was my first pound cake, and I was pretty darn proud of it.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 13, 2008
I have made this pound cake repeatedly over the last five years. It's turned out perfect every time, with the most beautiful brown top & sides. It's dense and rich. I've even served it as strawberry shortcake for a baby shower! Everyone always wants the recipe so I always make a few copies to have ready for them! If anyone is having trouble, make sure that you follow the instructions *exactly*: grease & flour the pan (no spray), beat butter & sugar til light & fluffy (it'll look almost white), and make sure that you are using the freshest ingredients! Mine always takes longer to cook but that's a non-issue if you understand baking in general. Check for doneness (just like the recipe says) and adjust cooking time accordingly. I also put an old cookie sheet on the shelf below the cake to catch any overflow. Make sure to let the cake cool for *exactly* 10 minutes before turning out our it will stick, as will any other cake. If you follow these instructions then you'll have an excellent cake!
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 5, 2008
My family didn't like the almond taste in the cake. Next time I'll use vanilla extract.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 276) reviews
« PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?