Reviewed: Apr. 11, 2003

This cake was sooooooo good. I cut the recipe in half and it came out perfect size. It did not overflow the pan. the full recipe is way to much cake for one pan. This will make it hard to bake and hard to get out of the pan. I used all vanilla extract. My kids loved it so much they could not stop talking about how soft it was. It was very moist like birthday cake. It had that great homemade taste.

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LRACHELLE

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Reviewed: Apr. 8, 2003

This was too sweet for me,even aft i decrease the amount of sugar.Also,i'll recommend cutting down the amount of almond extract,i used 1 tsp vanilla & 1 tsp almond,and yet the almond taste was still TOO strong.Nonetheless,it has a gd texture,fluffy yet firm.Esp gd aft a day in the fridge.

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ICE_RAIN03

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Reviewed: Apr. 6, 2003

This cake was far too sweet for my liking. Texture is great though, so maybe just need to cut down on the sugar? And the almond taste was very overpowering. With a few adjustments, I'm sure it would be a wonderful cake.

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LEANAD

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Reviewed: Apr. 6, 2003

This cake is smooth like velvet and the most delicious thing! It for sure will be a staple in my home. Thanks!

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BabaEva

Cooking Level: Expert

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Reviewed: Mar. 27, 2003

This is a keeper.. I used regular flour and it turned out fine.. thanks for the great recipe.

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ABBYSAUNT

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Reviewed: Mar. 26, 2003

I didn't read any reviews before baking this cake and it was my first pound cake. I put all of the mix into the bundt pan and it overflowed but when I removed it from the pan and turned it over, it was perfect. I also used self-rising flour instead of the cake flour and baking soda. (this is all I had) The cake is wonderful. I will make it again.

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PIRATE80

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Reviewed: Mar. 26, 2003

This was wonderful - I actually used vanilla extract instead of almond, just because I am not that fond of almond - and I have to admit, I glanced at the recipe too fast and ended up using regular flour instead of cake flour - but it still ended up wonderfully!

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jascoughlin

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Reviewed: Mar. 22, 2003

I substituted one teaspoon of vanilla extract for almond extract. This cake was so good that I wouldn't have believed I made it if I hadn't seen it with my own eyes! I liked the flavor of the cake. The texture was almost perfect. I used an angel food cake pan because more than one of the reviews indicated the batter overflowed in certain bundt cake pans. Using the angel food cake pan, the batter rose almost to the top of the pan, but I did not experience any overflow. My husband (Chef Mike) doesn't eat a lot of sweets, but he ate most of this cake. I topped the cake with a light lemon glaze. Wow! Thank you, Aunt Johnnie.

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SABLE906

Home Town: Birmingham, Alabama, USA

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Reviewed: Mar. 10, 2003

Good one. Kinda crusty outside, smooth inside. Very flavourfull and satisfying... Even my sister, who only likes chocolate cakes, ate this one. Maybe too much almond or lemon extract (I guess taste depends on the brand).

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Mar. 3, 2003

This was a good recipe. I made this pound cake with my friend Amanda and upon our first taste, we agreed that it was great. The almond flavor was delicious, but I wasn't too fond of how the 'outer coating' so to speak was a bit crunchy--I would've preferred it soft. It was still good either way. I'd recommend it with a scoop of vanilla ice cream.

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ABOLISHEDDREAMS

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Reviewed: Mar. 3, 2003

I really liked this cake--especially the almond flavor. And it was so easy! I will definitely make this again--I keep thinking of it with fresh summer peaches and cream. My other pound cake recipe was so fussy--this one is easy and fast. Very good!

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COCONUTPALM

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Reviewed: Feb. 16, 2003

Unbelieveably overated... unless you like your cake sweet enough to cause instant diabetes. I sure won't trust the reviews anymore. I was looking for a dense and not overly sweet pound cake suitable for snacking on. This recipe sure wasn't what I was looking for. All I can say is "yuck!"

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GENESBLUE

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Reviewed: Feb. 9, 2003

I threw a dinner party and served this cake. I found it to be too almondy and too sweet. Most my guests preferred the other cake I made (the chocolate cavity cake on this website--), but did not like this one much. This cake will get eaten eventually, but it is not phenomenal by any means. Also, it isn't very pound-cake like because the texture is much lighter than the pound cake most of us love. For all the butter and sugar used. . . this isn't worth the calories!

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PINKYRINKY

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Reviewed: Feb. 8, 2003

Delicate and delightful! I don't keep cake flour in the house, but on the back of my cornstarch box, it gives directions how to make your own cake flour: For 1 cup cake flour, combine 3/4 cup plus 2 Tbs all purpose flour with 2 Tbs corn starch. Sift together and use in any recipe calling for cake flour. I used this substituion in the recipe and it worked wonderfully. For light texture, remember to cream shortening, butter and sugar, then add eggs one at a time, this process took me at least 5 minutes of mixing with the electric mixer but was well worth it! A definite keeper!

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Katie's mom

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Reviewed: Feb. 3, 2003

Awesome! This recipe was absolutly Wonderful. Thank You Aunt Johnnie!

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CVRILEY235

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Reviewed: Jan. 20, 2003

Maybe 3 1/2 stars. The texture was okay, but the flavor was very bland. I have made this cake twice, adding more flavorings the second time and it still didn't taste very good. It's okay if you're planning to top with fruit, or ice cream to add flavor.

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REVAUGHAN

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Reviewed: Jan. 17, 2003

This pound cake was awesome. After reading some reviews, I decided to put 1 teaspoon of vanilla and 1 teaspoon of lemon instead of 2 teaspoons of almond and I only used 2 cups of sugar. I also added some lemon zest to the batter and finished it off with lemon flavored icing. Everyone LOVED it!!

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JUSTSILVER

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Reviewed: Jan. 12, 2003

Moist with a delicious flavor. Easy and dependable.

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NANCY NIXON

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Reviewed: Jan. 7, 2003

Delicious!! Easy to prepare. Evens freezes well. great with fruit or alone!

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keycook

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Jan. 1, 2003

Unfortunately I used the wrong flour-- I used regular flour which I didn't realize was incorrect until it was too late. The cake turned out dry and a little rubbery. The taste was good though, and I will try it again with cake flour. I also split the extracts between vanilla and almond.

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Aunt Johnnie's Pound Cake

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