Reviewed: May 20, 2012

The best pound cake I have ever made. I read some of the previous comments about how to make it better. The one I used was about taking a lot of time to make sure the sugar and butter is fluffy. I also used half vanilla and half almond extract. Such a lovely cake.

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Reviewer:

staceysimgirl

Cooking Level: Intermediate

Reviewed: Apr. 6, 2012

Made exactly as stated (except I used regular flour). I'm glad I didn't read the reviews first or it would have made me make changes to the recipe or think I needed to do something fancy with the mixing. I didn't even mix eggs in one at a time (I forgot). It was dense like pound cake should be. I love its' almond flavor but would change to vanilla if using for strawberry shortcake. Amazing!

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Reviewer:

CVOELKEL

Living In: Bellevue, Washington, USA

Reviewed: Mar. 4, 2012

EXCELLENT recipe- my first try at pound cake. I substituted the almond extract for vanilla & a teaspoon of orange extract. I might try to omit the shortening next time & replace with butter.... other than that- a dense & moist cake which I was proud to serve to my family with strawberries & ice cream.

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Reviewer:

Sicilian Girl

Cooking Level: Expert

Living In: Bolton, Massachusetts, USA

Reviewed: Dec. 29, 2011

Wonderful Recipe and the cake is ultra moist!

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Reviewer:

Niki

Reviewed: Dec. 1, 2011

The texture of this cake is a definite 5 stars; however, the shortening is really difficult to cut through to actually get some flavor into the cake. The fact that the sugar amount was cut from the traditional pound cake recipe that I use in my family, which is an equal measure of sugar and flour (thus you'd need an extra 1/2c of sugar here, if not more to account for the shortening), caused the flavor to take a real hit. I strongly suggest using 3 cups of flour. I'd also do two tsp of vanilla and 1/4-1/2 tsp of almond with 1/4-1/2 tsp lemon. Also, I'd definitely go with the other reviewer's suggestion to use butter-flavored shortening. Maybe a tsp of fresh lemon or some zest in lieu of lemon extract would cut through the shortening taste nicely as well. I just can't emphasize the gap between the excellent texture and the less than stellar flavor in this cake. I actually did sour cream as a sub for milk, since I was out of milk, and that worked very well. Something a bit off-putting is that this cake comes out pretty white. Don't look for a browned top. Just wait for a springy top.

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Reviewer:

kristenc687

Reviewed: Aug. 16, 2011

Oh, this is FOR SURE my new go-to pound cake recipe! I've been using two recipes regularly - one which uses cream cheese, and one which uses whipping cream (both also from this site) but wanted a recipe that didn't require the extra ingredients. This is exactly what I was looking for - a little lighter, but still dense and moist. I used all butter instead of using shortening, and, per other reviewers, swapped out the almond for vanilla extract, and added a bit of salt. [After perousing other reviews, I have to add: If you're getting a batter that is at all "runny," you are doing something wrong. The batter should be extremely thick and should resemble whipped cream. Overly-soft butter will yield a softer batter and a flattened cake, as will incorrectly-measured flour and/or a butter/sugar mixture that hasn't been creamed long enough - I gave it 10 solid minutes on high speed in my stand mixer, scraping the bowl occasionally.]

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Reviewer:

campagnes

Cooking Level: Professional

Reviewed: Aug. 2, 2011

I didn't like anything about this recipe. It was very greasy and the almond flavor way too strong. I will not try it again.

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Reviewer:

MFSmith

Cooking Level: Intermediate

Home Town: Joseph, Oregon, USA

Living In: Lyons, Oregon, USA

Reviewed: Jul. 16, 2011

Awesome! I just made this cake today and I can't stop eating it! I did make some minor changes to suit my taste. I subbed 1 tsp of vanilla and 1 tsp of coconut extract for the 2 tsp of almond extract and I also used butter flavored shortening instead of plain. I baked mine for 1hr 15min and it was perfectly moist and delicious. I have tried other pound cake recipes but this is the one I will be using from now on.

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Reviewer:

Stacy

Cooking Level: Expert

Living In: Bayside, New York, USA

Reviewed: Jun. 29, 2011

Hard to imagine how anyone could take exception to this excellent recipe. Super moist, flavorful, with a fine, tender, velvety crumb. It's nice and dense, exactly as a proper pound cake should be. What's not to like?? It's a recipe that can tolerate all manner of changes in flavoring, and turn out consistently like champ. I've made it plain, subbing vanilla for the almond (we don't like in-your-face almond flavor in this house,) and have dressed it up, as well. To do this, I use 1/2 tsp each of coconut, rum, maple, almond, lemon, orange extracts and 1 tsp vanilla. I know this is about double the extract called for in the recipe, but it still works perfectly. I have also used buttermilk in place of the milk in order to use it up, but when I do that, I add 1/4 tsp soda to neutralize the acidity you get from buttermilk. It's perfect to layer with strawberries and cream, or just to enjoy with a cup of tea. I have used it to make a trifle - just wonderful. Any way you choose to make it or serve it, this recipe will do you proud each and every time. Watch the timing scrupulously, and check with a toothpick or skewer in the center to determine doneness. Overbaking will make this dry. A little watchfulness will be rewarded.

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Reviewer:

Baricat

Cooking Level: Professional

Reviewed: Jun. 14, 2011

This recipes was too moist, and way to sweet to eat. I followed the directions exactly and I knew the batter looked too runny but made it the way the directions said anyway and it came out like I thought it would. On with the search for a perfect pound cake!

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