Reviewed: Sep. 17, 2003

Jean, thanks so much for this recipe! I did not change a thing in the ingredients. I followed the directions, making sure it was 'light and fluffy.' It is so delicious and moist! The texture is just perfect and my family and friends devour it each time I make it. I also give it as gifts! Thanks again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

hsevilla

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2003

My cake turned out very greasy, and the top was burnt to a crisp. The taste was very mediocre and bland, and this recipe is definitely not a 5-star recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SHINYAM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2003

This cake was very crummy, and didnt taste like the pound cakes I have eatin before.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Just Kim

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2003

This was excellent pound cake. I didn't have almond extract, so I substituted orange and vanilla extract. It turned out moist with just a hint of citrus. This pound cake was DEVOURED at a fondue party I threw. I would definitely make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

IRISHLNZ

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2003

This was a pretty good recipe. I read the other reviews and used vanilla instead of almond, cut the sugar back to 1 3/4 cup and added a teaspoon of lemon juice. Next time, I'll add 2 tsp. lemon - it definitely adds to the cake. Also, it took 2 hours to bake - this is not a last minute cake! I would have preferred more of a butter taste (maybe butter flavored shortening?) but it was very good nonetheless, especially the next day. Overall, a great recipe that I'll try again with blueberries, chocolate chips, raspberries, etc.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BakinInVT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2003

Very satisfied with the pound cake. I didn't have cake flour so I used self raising flour.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VIVHOW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2003

After hearing my boss rave about this site, I looked it up because I needed a pound cake recipe. I picked this one b/c of its reviews and everyone was right. This is a great pound cake. Everyone that tried it LOVED IT! I must say that at first when warm it tastes very sweet but as it cools off, its just fine. I will be using this site more often, thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHAENA25

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2003

This is a wonderful pound cake. I made it for my family and everyone loved it. Thanks for sharing

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GARGIRL01

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2003

Very good cake! Lighter than some pound cakes . Moist and flavorful! Will make again! Thanks Jean

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

YOUGOTTAEAT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2003

This was my first attempt at making a pound cake, and if turned out wonderful. I did use vanilla rather than almond extract, and also used bread pans in place of the bundt pan. Altogether fantastic.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JNSTEPH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2003

The batter for this cake tasted amazing. The cake was wonderful, but I think I prefer lemon extract. Good job on this one!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GRADYSMOM

Home Town: Provo, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2003

This is an incredible recipe!!! It is easy and when I make it, everyone that tastes it loves it and raves over it. I also use all-purpose flour instead of cake flour with no problem. I used this recipe and melted 4 ounces of semi-sweet chocolate and made it a swirl puond cake and it was pretty good as well. But, this cake made just as the recipe says is wonderful.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BABYWYNTON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2003

This was a wonderful cake! I never keep cake flour on hand but bake from scratch all the time and always use regular all purpose flour with no problem. I don't even try to use a conversion chart, I just use the same measurements as you would use cake flour. I also followed the suggestions and skipped the almond extract. My husband who doesn't usually care for pound cake loved it. He especially likes it over a scoop of ice cream. After making another Bundt-Pound cake yesterday that called for Almond extract that turned out wonderfully, I think next time I'll add a touch of it. Great recipe that I've added to my box...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DONNALYNN2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2003

I made this for a berry trifle, and it was perfect with berries & whipped cream! I didn't have cake flour, so I just used all purpose flour and it came out a bit dense. But it was still very tasty! Thanks Jean for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GATERJEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2003

This is an excellent pound cake, even though I had to modify it a bit. I had all ready started the recipe when I noticed I only had 4 eggs. I went to allrecipes substitution site and noticed I could substitute 1/2 banana and an extra 1/2 tsp. baking pwd. for an egg so that's what I did. I had a banana in the freezer waiting for banana bread. I also had to make a substitute for the Almond flavoring because I didn't have enough so I used 2 tsp. Amaretto and 1 tsp. Vanilla. I'm sure it would have been just as good if I were able to follow the recipe to a "T" but I really liked the way it turned out. It did run over my bundt pan (but not too bad) and I think I will try my angle food cake pan next time as it is deeper. It took 2 hours to bake. It has a wonderful texture and only the part that ran over the sides was crunchy. Thanks for sharing...will make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

olson

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2003

Great taste and texture! Only problem was, I didn't read the reviews prior to trying out this recipe. And my oven was a Mess! I would half this recipe the next time and maybe put less of the almond essence. It was even better the next day after refrigeration - I'd make it again! Thanks for sharing Jean!! ^_^

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RINSWEBBIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2003

The cake tasted great and had a fabulous texture. It, however, ran over the edges of the bunt pan and all over the oven. I would split it into two pans if I were to make it again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MARNAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2003

Wonderful. This was my first attempt at a pound cake and it came out very well. I did not use the almond extract though, just vanilla. Took it to an office party and it was the first thing to go.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FL8SHAOLIN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 23, 2003

This cake was so so good,I loved it! As well as my family and coworkers.Instead of using 2 teaspoons of almond I used 1 teaspoon and 1 tsp of vanilla.It was great!! Next, I will try it as a layer cake. Thanks Aunt Johnnie.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BALISHA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2003

I used 1/4 tsp orange extract & the rest vanilla. This was very tasty, but mine came out more like sponge cake then pound cake - I was looking for something a lot more dense & less "fluffy". It's good just the same though!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sioranth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Aunt Johnnie's Pound Cake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!