The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 20, 2009
My husband is a fan of pound cake and he thought this was TERRIFIC! I reduced the sugar to 2 1/4 cups, ommitted the butter flavoring and the almond flavoring (My husband's preference, but I'm sure the almond would be delicious.) In it's place I added another tsp. of vanilla. I placed the blueberries in the batter frozen. The cake was very moist. I did, though have to bake it for at least another 15 minutes. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 14, 2009
Excellent! I used margarine, light sour cream, and 2 tsp of vanilla. I omitted the almond extract, butter flavoring and berries. I baked it for 60 minutes in a bundt pan (it was still raw in the center), then covered it with foil and baked it an additional 15 minutes and it was perfect! I made a trifle layered with this pound cake, whipped topping, sliced strawberries, kiwis and blackberries and it was the first dessert to go at an Easter BBQ!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Apr. 14, 2009
I made this last night and followed the recipe exactly as written. This is one of the best pound cake recipes I've ever come across. I made a lemon glaze with 1/4 cup lemon juice, 1 1/2 cup powdered sugar, and some lemon zest. I poured this over part of the cake. It added a nice tangy bite. The cake was wonderful with and without the glaze. I will definitely make this again. Note: I did have to bake the cake approximately 80 minutes.
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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 23, 2009
I've never made a pound cake before, so for my first try, I was very impressed! This is an excellent recipe. A little bit of work, but so worth it. I also didn't have any butter flavoring, but it doesn't need it. I sprayed the pan with butter flavor cooking spray and it came out fine. My husband bought extra blueberries on his next shopping trip so I would make it again! He also loved the almond flavoring. Definately a hit, so I will make this over and over and over.....
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 10, 2008
This is a delicious cake. You have to use lots of your cooking skills for this one -- separating eggs, beating egg whites, folding, etc... I thought it was a lot of fun! I floured the blueberries as suggested by another reviewer but it didn't make a difference -- they still pretty much sank to the bottom. The one thing I will change next time is that I will reduce the almond flavoring -- I really thought it was too much. And I didn't have butter flavoring either and I thought it was kindof a gross idea anyway, using all these lovely natural ingredients and then adding fake butter flavor seems weird to me. The cake was fine without it. In summary, it's a super moist, sweet, and addictive cake. I definitely recommend it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 29, 2007
This was excellent pound cake, and my family loves pound cake. The changes I made were a little less sugar just used 2/1/2 cups, and I didn't have the butter falvoring so I used a little extra vanilla and a little extra almond. I also floured the blue berries before adding them so they just wouldn't sink to the bottom of the pan. Great cake, will do again.
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mj
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Cooking Level: Intermediate

Home Town: Astoria, New York, USA

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