Reviewed: Oct. 13, 2009

I followed the recipe exactly. THis cake is VERY sweet so if you dont want it to be so sweet I would cut back on the almond extract...also I would not reccomend using the electric mixer. I think my problem was i mixed it too much because the cake didnt have that dense pound cake like feel. It was more fluffy like regular cake, which is not what i wanted but still tasted great.

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chelsieh

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 13, 2009

A really good basic pound cake recipe. I made this a few weeks ago so, I think I had to bake it a few minutes longer than he recipe said. Delicious, none the less!

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heather_716

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2009

Wow! It was AMAZING! Everyone wanted a copy of the recipe. I ended up having to log on to allrecipes and print out several copies! And now I'm making it again! YUM! Never going to want to BUY pound cake AGAIN! THANK YOU SO MUCH!

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clee

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 24, 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.

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Q2GGIRL

Cooking Level: Expert

Living In: Houston, Texas, USA

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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.

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H.A

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Mar. 21, 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.

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Jonathan

Cooking Level: Intermediate

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Reviewed: Mar. 7, 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).

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kimz11

Cooking Level: Expert

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Reviewed: Feb. 16, 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!! :)

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Misula29

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Reviewed: Feb. 12, 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!

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Anne18

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Reviewed: Feb. 4, 2009

This had a great taste, but too "cakey" for me. I like my pound cake dense and this was far from it!

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Scarlotte

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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.

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HOOKEDONJESUS

Living In: New Bern, North Carolina, USA

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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!

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smudgy

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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.

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AngelaYvo

Cooking Level: Expert

Home Town: Crockett, Texas, USA

Living In: Prosper, Texas, USA

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Reviewed: Sep. 27, 2008

Sooo yummy! Will definitely make it again!

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NGERLAND

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 20, 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.

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ssejaclop

Cooking Level: Beginning

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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!!

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awoah

Cooking Level: Expert

Home Town: Pittsfield, New Hampshire, USA

Living In: Portland, Maine, USA

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Reviewed: Jun. 19, 2008

this turned out dry and didn't have much flavor. :(

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cookingfor6

Cooking Level: Expert

Home Town: Kitanakagusuku, Okinawa, Japan

Living In: Fort Stewart, Georgia, USA

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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.

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MARCELLE2

Cooking Level: Intermediate

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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.

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Plastic Girl

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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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

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patrice257

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Aunt Johnnie's Pound Cake

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