Very good, old-fashioned pound cake flavor and texture. 2 tablespoon almond extract was way too overpowering, so I did 1.5 tablespoon vanilla, .5 tablespoon almond. This was a moist cake, but not SUPER moist like the Cream Cheese Pound Cake I & II from this site. If you want a definite no fail pound cake, use the recipes just mentioned. As for this recipe, I used ALL butter and all the ingredients should be ROOM TEMP. I've also substituted buttermilk for the milk and it was even better. Make sure you whip the butter and sugar om med. speed for at least 10-15 min. until light and fluffy. Makes all the difference. Follow the directions to a T, down to adding one egg at a time, and you'll end up with a winner. Have made this twice, but will go back to the Cream Cheese lb. cake recipes instead.
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Very good, old-fashioned pound cake flavor and texture. 2 tablespoon almond extract was way...