Reviewed: Aug. 10, 2004

Thanks for the recipe, Jean! I followed the recipe exactly as you have written and it TURNED OUT PERFECT! It was so moist and just the right height. I used it as a base in a berry trifle dessert so it was nice to save a "few" cubes of cake off to the side :-) My hubby LOVED it! Definitely a keeper!

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MONIMONIWI

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Reviewed: Jul. 22, 2004

I did not like this recipe at all. I am really into sweets, but this was wto sweet for me. I would never make this recipe again.

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TAUMARA5

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Reviewed: Jul. 9, 2004

This cake is delicious! I did use 1 tsp. of vanilla and 1 tsp. of almond extract instead of the 2 tsp. of almond extract. I also added 1 tsp. of cinnamon because I was serving it with spiced peaches. It came out wonderful. It makes a large cake that has a sweet crunchy outside and a dense, smooth inside. My husband took the leftover cake (plain) to work and received many compliments. I was a bit skeptical about baking it at such a low temperature, but it turned out perfect. Will make again for sure!

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JOSEPHINE

Cooking Level: Intermediate

Home Town: Findlay, Ohio, USA

Living In: Aurora, Illinois, USA

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Reviewed: Jul. 6, 2004

Wonderful pound cake, and easy to make! I served it with whipped cream and strawberries as was suggested, and it was delicious! This was my first attempt at pound cake and it came out perfect. I used an electric hand mixer at medium speed. To blend in the flour and milk, I stirred by hand. The texture was just right....not too dense and not too light. As suggested by some reviewers, I used 1 tsp almond extract and 1 tsp vanilla extract. Next time I'll try all almond for comparison. Thanks for sharing this wonderful recipe!!

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aeposey

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Reviewed: Jul. 2, 2004

I have a new favorite cake recipe! I cant believe how delicious and easy this cake is. I have always bought my pound cake at a local bakery for my yearly "flag" cake. I just never thought I could bake a pound cake from scratch that taste nearly as good as the bakery nevermind BETTER. This cake is just so moist! My family devoured my trial cake in record time. Thank you for offering this recipe! I now know that my "flag" cake on the 4th will be a huge hit!

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MYSTIK00

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 27, 2004

excellent and easy to make

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SPARKY4CA

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Reviewed: May 31, 2004

Excellent ... and easy ...

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Xena Oasis

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Reviewed: May 21, 2004

The flavor was very nice, I added vanilla extract as well. However, I felt that the cake was not as dense or moist as Pound Cake is supposed to be. I will add a few table spoons of oil next time, in hope that will make it more moist.

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AEGGNOG

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Los Angeles, California, USA

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Reviewed: May 4, 2004

this is a great cake; easy to make and delicious! Make sure you use the shortening, I didn't once and it made a huge difference.

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YOGABABE48

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Reviewed: May 3, 2004

It tasted eggy, kinda like pudding, and was very moist and aromatic. Yum yum, i also made it for a bake sale and it sold out right away! thanks!

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KAPUANANI468

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Reviewed: Apr. 28, 2004

This is the pound cake recipe I've been searching for!! The flavor is light and delicious, and the texture (well, with all those eggs and shortening!) is perfect. I had a little trouble getting it out of my Bundt pan, but I won't be discouraged from trying again. A good friend, who is a fabulous cook, asked me for this recipe - a high compliment!

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BECKYJAYNE1

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Apr. 14, 2004

Loved this recipe, but tweaked it a bit. Used evaporated milk, used 1 tsp vanilla and 1 tsp lemon extract and 1 tsp lemon zest. I also beat the butter, shortening and egg mixture on high speed for 5 minutes (before adding the flour and milk). This was a very moist and light pound cake.

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Phyllis from Philly

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 12, 2004

I made this for Easter. Everyone loved it. Great with strawberries and whip cream.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Mar. 21, 2004

This was very good, and not too hard to make. It was really good with strawberries on top.

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K_HUFF

Cooking Level: Intermediate

Home Town: Albion, Illinois, USA

Living In: Grayslake, Illinois, USA

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Reviewed: Feb. 25, 2004

it was my first time making pound cake, and the results were great.. it was soft and tasted great. i used 2 cups of sugar instead, and used 1 tbs of vanilla and 1tbs of almond. thank u for this recipe!!

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CUTIEANG3L

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Reviewed: Feb. 20, 2004

Great recipe - only change I made was using part vanilla and part almond. Mine had the dense pound cake quality. I noticed some people had trouble keeping the cake dense and with it overflowing. Remember, a pound cake is a very old style cake - long before electric mixers. The recipe states to stir in the flour and milk, so when using a mixer it must be slow and not for too long. Mixing it fast and for a long time will put too much air in the batter causing it to fluff up and loose the dense pound cake quality and rise too big.

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MICHELLE JP

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Reviewed: Feb. 9, 2004

i used all purpose flour instead of cake flour. the cake turned out moist and delicious. definitely a keeper.

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MRSSOFIAN

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Reviewed: Jan. 19, 2004

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!

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JENLAR

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Reviewed: Jan. 19, 2004

Lovley,soft,moist. Great travel dessert.

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Ashley

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 8, 2003

This cake had a very good flavor, I however did not use almond extract, do not like the taste of it and I've never had a pound cake with that in it so I don't think they go together. I used Lemon Extract and Vanilla Extract and it had a wonderful taste. However I do not consider this a pound cake, too me it is more like a sponge cake, pound cake to me is heavy and dense, this was not so I won't make it again just because it was not the recipe I was looking for.

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