The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 7, 2006
My husband loves this cake. Some of my tasters felt it had too strong an almond flavor, so I tried substituting different flavorings, but they seemed bland to me. The texture really is wonderful and moist.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 3, 2006
I am a Pastry Chef and I am always looking for wonderful recipes. This recipe is great, although I did add some things. Instead of the almond extract(two tsp. seemed like too much to me) I added two TBS. of almond oil, 1/2 tsp. lemon extract and 1 tsp. of vanilla extract. Instead of just regular shortening, I used butter flavor shortening. I creamed the butter, shortening and sugar for 20 minutes which gives the cake a fluffy texture. All of these changes made it great!
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Cooking Level: Professional

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 5, 2006
This was so-so. the cake definitely stck to the pan even though I folllowed directions to a "t". I covered up the top with fresh fruit and lemon sauce. the flavor was ok but nothing wonderful. I prefer the heavier, denser, and moister pound cakes. And it fell apart easily so it was hard to get it on the fork. the flavor was good but I don't see 5 stars on this one.
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Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 15, 2006
Seems to be the 7-up cake using milk instead of 7-up. It was good but not spectacular. I will try it again since I do make 7-up cakes a lot and I'm no longer drinking sodas ( i always have milk)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: May 16, 2006
A little to much almond extract for my taste. But a very good recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: May 3, 2006
I have made this twice. Both times the cake stuck to the pan causing it to rip. My mother has also made this for easter with the same problem. We've greased and floured the pan as directed. Flavor is pretty good. I just wish it didn't take me 5 mins to get out of the pan and have it be broken.
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Cooking Level: Expert

Home Town: Montevideo, Minnesota, USA
Living In: Willmar, Minnesota, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: May 1, 2006
I was so excited about making this because of the rave reviews. I followed the recipe exactly, but we were very disappointed! We thought it was very bland. My husband took a couple bites, and couldn't even finish the rest of it! I won't be making this again, sorry!
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 22, 2006
I made this for Easter. It was a hit at our house. Got raves from everyone. The almond extract was powerful, so next time I will use less. But there were no complaints from it, most liked it. I will be making this cake for church tomorrow. Thanks for a GREAT POUND CAKE RECIPE. GOD BLESS YOU.....
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Cooking Level: Expert

Home Town: Birmingham, Alabama, USA
Living In: Pell City, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 22, 2006
I would like to give this 20 stars!!!! The BEST pound cake I have ever made. I took 6 to church for a special function, and everybody was very impressed. Thank you Jean. :-)
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Cooking Level: Professional

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 11, 2006
This was the first time I have attempted pound cake, and this was the first recipe I used. I will never need another recipe. Rave reviews from my family. This recipe is absolutely AWESOME.
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Cooking Level: Expert

Living In: Niceville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 26, 2006
wow. this is delicious -- i'm sitting here eating it up and i made it for my husband! next time, though, i think i might put a bit less almond extract, it is awfully almondy. thanks for the great recipe!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 6, 2006
I'm giving this five stars because it filled up my Bundt pan nicely and the texture was A+, but I strongly recommend cutting the almond extract in half, adding 1-2 teaspoons vanilla extract and also adding 1/2 to 1 tsp. salt. The sweetness definitely needs to be tempered with the addition of some salt.
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Cooking Level: Expert

Home Town: Sidney, Nebraska, USA
Living In: Galena, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 28, 2006
Wonderful flavor; still soft and moist three days later!
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Cooking Level: Intermediate

Living In: Tracy, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 12, 2006
Delicious, light and moist. You can use any flavor of extract and it always comes out great!
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Cooking Level: Intermediate

Home Town: Aiken, South Carolina, USA
Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 10, 2006
I've made this several times with some variations. Sometimes I'll add some chocolate chips to give interest.
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Cooking Level: Beginning

Home Town: Portland, Oregon, USA
Living In: Troutdale, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 4, 2006
This recipe was okay. It was a bit dry though and instead of almond extract I used vanilla. Added some buttercream icing. My fiance enjoyed the icing the best. I need a pound cake that has more moisture.
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Cooking Level: Expert

Living In: Truro, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 3, 2006
This recipe turned out great. Thank You for posting it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 29, 2006
Perfect flavour, wonderful fine texture. I found that mine took longer to cook - closer to 2 hours.
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Photo by Deborah K

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 24, 2006
The first time I made it, the taste was excellent. The pan I used overflowed, so in the future, I will take part of it off and put it in another pan. The second and third times that I made this cake, the middle did not get done in the amount of time listed. I'm not sure how I did it right once and wrong twice ... go figure ... excellent flavor and texture (when it is completely done).
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 7, 2006
I made this cake for my children's school principal, nurse, and secretary. They absolutely went CRAZY!!! Plus it was so easy to make and smelled wonderful! I will definitely make this cake again and again!!!
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