Reviewed: Dec. 24, 2005

My family absolutely loved this. It was buttery and dense, delish

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Reviewed: Dec. 21, 2005

This cake won't disappoint! While someone else on this forum referred to it as "moist and light", I found it to be "moist and dense" (just the way I like it). Next time though, I will decrease the Almond Extract by a 1/2 tsp and increase the baking temperature from 300 degrees to about 325. At 300, it took an hour and fifty minutes in my oven. I will be making seven more cakes to gift to neighbors for Christmas!

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Rocky

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Reviewed: Dec. 14, 2005

Great recipe, easy to make, great results. I took others suggestions and cut back on the sugar, I used pure vanilla extract, and I added mini chocolate chips, about 1 1/2 cups (tossed in 1/4 cup extra flour)this turned out great. I drizzled the top with a chocolate glaze in a swirl pattern and it looked very pretty. I am going to make this again today, only I will be making mini bunt cakes for gifts.

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IWANAWIN

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Reviewed: Dec. 12, 2005

This is a really delicious pound cake. Very dense and moist, great served with fresh fruit.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Nov. 22, 2005

I have never been able to make a good pound cake, but I followed this recipe and made a fantastic pound cake! I made mini loaves and took them to work. Everyone loved them!

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MelissaDear

Cooking Level: Beginning

Home Town: Sumrall, Mississippi, USA

Living In: Thibodaux, Louisiana, USA

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Reviewed: Oct. 24, 2005

This recipe is great! What I liked best was that it was moist & fluffy, not too heavy. I baked if for 1 hour 10 minutes & once I turned it over on the rack to cool it was a perfect golden color. Aunt Johnnie hit the mark with this one!

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DOTTIPENN

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Reviewed: Sep. 28, 2005

I am rating this recipe again, because I didn't care for it and previously gave it a poor review. However, I gave half to my mother who took it to bible study to share and half to my grandmother and both called me back with so many great reviews of the cake. I think I like yellow pound cake. This isn't like that. But like I mentioned before it got RAVE reviews....so I guess all I can say is try it!

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CAPEMOM77

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Reviewed: Sep. 26, 2005

This recipe is magnificent, very moist & light. I made this for my daughter's birthday, and it was a huge success. My family does not usually eat pound cake and it was preferred over the other cake (chocolate).

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TINAP85

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Reviewed: Sep. 19, 2005

This recipe is the best. My family loved it and my husband says "it's a keeper!"

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Amy

Cooking Level: Intermediate

Home Town: Dilley, Texas, USA

Living In: Pearsall, Texas, USA

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Reviewed: Sep. 18, 2005

I made this for a small dinner party and it came out perfect the first time, even without an electric mixer. I definitely will use this recipe again.

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galatea

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Reviewed: Sep. 17, 2005

This is a very good pound cake. I was making it for a friend's mother's wake, but I didn't have a tube pan so I made loaves. Let me tell you everyone loved them and the one that I left at home lasted 1 and 1/2 days. I did change the recipe some by using lemon extract 2 teaspoons and 1 teaspoon of vanilla. I also used regular flour I just sifted it 3 times

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CARTHECOOK

Cooking Level: Expert

Home Town: Fort Myers, Florida, USA

Living In: Mill Cove, New Brunswick, Canada

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Reviewed: Sep. 7, 2005

This is THE BEST pound cake I have ever made/had! Everyone always looks for it at holiday and family gatherings. A few changes I made were just 2 cups sugar, and instead of almond I use 1 tsp of vanilla extract and 1-2 tsp of lemon extract. I also make a simple lemon glaze to go on top...EXCELLENT and VERY MOIST! Tastes the best after sitting for a day!

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loislane76

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 5, 2005

A great recipe! Wonderful plan or with raspberry jam. I found the longer you mix the batter the better the cake.

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Claire

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Reviewed: Aug. 17, 2005

Excellent! A tad on the sweet side, maybe a 1/4 cup less sugar and a little more butter. However, there is absolutely nothing wrong with this recipe as it is. I like a versatile recipe anyway, its easier to fit different tastes.

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NICHOLLSVI

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Reviewed: Aug. 8, 2005

This is a very moist, delicious pound cake.

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AMYALLEN83

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Reviewed: Aug. 5, 2005

I found this to be, very good and simple to make.However when I made it again it wasn't as good.This is mediocre recipe. I don't know if this makes a difference but: I ground my granulated sugar , baked the cake in a convection oven, baked it for 1 hour and 22 minutes, and ate the cake while it was both hot and lukewarm . Some things I noticed about this cake , after it was baked , would be,the almond extract had a subtle taste,the top had kind of a very thin crust-like texture,and sometimes I would see air bubbles 1/4 inches in diameter.

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blueberella

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2005

This was a great cake. I needed to make a pound cake, as I was making a Fish Tank cake, one that could stand on it's own. I was making a cake for 8 children between 1 and 7 1/2 - a very difficult task. Two of the children are autistic and have sensory issues, and two children are 2 year olds (who hate everything sometimes). Not only did the cake stand up well (literally), ALL the 8 children loved it:)

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LOVE4DAISIES

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Reviewed: Jul. 14, 2005

Will try next time with lemon extract instead of almond and and some lemon zest as well. Exceptional taste very moist!

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ANGELSTAR

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Jul. 3, 2005

Wow, the best!! This was my first pound cake & it was easy. The only changes I made was replacing some of the milk with plain yogurt I had to use up & I used plain flour, sifted.

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