Reviewed: May 14, 2007

This is an excellent recipe. The only amendment I made was to reduce the sugar from 3 cups to 2 and a half cup. I still think that I can reduce it by a quarter cup. Will try that the next time I use this recipe. I also omitted lemon extract I increase vanilla extract to 1 tablespoon.

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VH

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Reviewed: May 11, 2007

This pound cake is delicious! I made a couple of changes as suggested by another cook and added almond extract rather than lemon extract and I also added 2 ounces cream cheese. I have been married 35 years and this is my second attempt at trying to baka a pound cake. The first attempt was as as newly wed following the recipe of a dear aunt who gave me a tube pan as a wedding gift with her favorite pound cake recipe that was made with a "dozen" eggs. It was a disaster and I guess I thought that pound cakes were to be produced only by the "over the hill" cooks! Perhaps now that I am 56, I qualify as an "over the hill" cook and with this recipe, I can produce a cake equally a good as my Aunt Mary did back in 1972! Thanks Cathy for the fabulous recipe!!!

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KBelle

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Reviewed: May 9, 2007

Excellent! Just what I was looking for. The only thing I would change would be to lessen the cooking time. My cake was done before 90 minutes and I should have taken it out. I checked it at 80 minutes and thought it was done and decided to leave it in the extra ten, well, my cake came out a little bit dryer than I would have liked. Oh well, still tastes good.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: May 8, 2007

This pound cake was excellent. I accidentally ran out of lemon extract so I could only add 1/2 tsp. So I added a full teaspoon of almond extract and the tsp. of vanilla. My family loved this flavour! I am not sure what happened for some people to have this turn out as light, my seemed the right texture weight for a pound cake. I baked this cake for 70 minutes as suggested by other reviews. This is definitely a cake I plan on making many times.

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Jackie ...from...Saskatchewan!

Cooking Level: Expert

Home Town: Bruno, Saskatchewan, Canada

Living In: Eston, Saskatchewan, Canada

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Reviewed: May 7, 2007

This was INCREDIBLE. The only change I made was to halve the recipe and bake in a loaf pan for 50 minutes instead of a bundt cake pan for an hour. The BEST pound cake recipe I've ever tried!!!

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maiyamac

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Reviewed: Apr. 8, 2007

Excellent recipe! Very moist and very flavourful. I added a drop of buttermilk essence as well as covered the top with sliced almonds. Thanks for the recipe!

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HWEIGEE

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: Mar. 21, 2007

This recipe was very good. Some people said that the original recipe was dry so I added 2oz cream cheese. I also added lemon zest, which made it even better.

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bakergirl

Cooking Level: Expert

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Reviewed: Mar. 12, 2007

I followed the recipe exactly except I used a little more lemon extract than vanilla because my family tends to like lemon more. I definitely reduced the cooking time because I felt that 90 minutes was too long and would dry out the cake. I let the cake cook for an hour (a resonable amount of time for a pound cake) before I tested it and the cake was probably done in about 70 minutes. The finished cake was quite moist and received rave reviews from my family.

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CNCETD

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Feb. 20, 2007

I used 2 tsp lemon extract, 1 tsp orange extract, and 1 tsp of vanilla extract. The flavor is good, but it is not moist enough. I found it a little dry for my taste.

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Kathy W.

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Reviewed: Feb. 1, 2007

I waited one day to cut this cake to make sure it would be moist as others had suggested. I thought it was even better the third day. I put a lemon/powdered sugar glaze on it also which definitely brought out the lemon flavor. Thanks for a great recipe.

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wendyn

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Dec. 31, 2006

I made the cake on Christmas day. This cake was gone in no time. I am making it again on New Years Day, maybe this time I will be able to get a slice myself....Everyone of course loved it.

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LANDIGIRL

Cooking Level: Expert

Living In: Sharon Hill, Pennsylvania, USA

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Reviewed: Dec. 22, 2006

This cake was great and my husband and sons who always request poundcake as a dessert thought so too. Good body but also moist and came out looking great also.

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LM from Tennessee

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Reviewed: Nov. 27, 2006

Good Flavor. Thanks.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Nov. 15, 2006

This was a light and golden cake, but it needs something to go with it (like the Buttermilk Syrup recipe!) Just watch it towards the end of the baking time so it doesn't burn.

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MOLLYSCHMOLLY

Cooking Level: Beginning

Living In: Toledo, Ohio, USA

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Reviewed: Nov. 7, 2006

It was by far the best pound cake I've cooked, very moist, "DELICIOUS" Rates 100 :) Quoting my husband "This is A KEEPER", he suggested sprinkling with cinnamon/sugar on top after baking. Co-workers LOVE THIS. Have this at top of my Pound Cake recipes.

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FRANCESNGA

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Reviewed: Sep. 25, 2006

I thought this cake was OK. Maybe my expectations were to high since it had great reviews.

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Lovetocook

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Reviewed: Sep. 18, 2006

This had a really good flavor but I thought it was kind of dry. I don't know if maybe it was something I did?? I will be making this again and I will update if it turns out a little moister. Overall it had a really good flavor. I omitted the lemon flavor and used 4 drops of pralines and cream flavor for the King Arthur Flour Baker's Catalogue. Also, it only took an hour to bake. Overall a pretty good recipe. Thanks for sharing :0) UPDATE: If this cake seems dry - let it sit overnight and it is moist and perfect the next day!! Changed my rating to a five. I will definitely be keeping this recipe :0)

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KingsHorses

Cooking Level: Professional

Home Town: Gahanna, Ohio, USA

Living In: Centerburg, Ohio, USA

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Reviewed: Sep. 8, 2006

was yummy.tasted like ice cream

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carrie

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Reviewed: Sep. 6, 2006

It's great everyone loved it hubby, family, and friends. I baked this cake 3 times in one week. The first time I baked this cake, I used the original recipe the other 2 times I substituted the lemon extract with lemon juice. The other time I used almond extract in every instance the cake came out delicious. I baked the cake in a bundt pan. Thanks for the comments and suggestions I always look at the reviews it's definately has helpful hints.

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Mimi

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Reviewed: Aug. 27, 2006

Good cake, but I wouldn't call it a pound cake. It was very light and fluffy. It was good, just not pound cake-like. I cut the recipe in half and baked it in a loaf pan, and topped w/a chocolate glaze. Even though it wasn't what I was looking for, it didn't stop us from eating tons of it. :) I will maybe use this recipe when I want a nice, light and fluffy cake.

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