The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 7, 2009
Delicious the only things I changed were no almond extract I added extra vanilla and reduced the sugar to 2 1/2 cups follwed everything else it was my first time not using a box mix and I was amazed!! The recipe is simple but fantastic thank you for shareing this is my new favorite cake :-)
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Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 5, 2009
Wow, this is a good, HEAVY pound cake. I reduced the sugar to 2.5 cups and the almond to 1/2 tsp (still very almond-y) and increased the vanilla to 1.5 tsp. No other changes. I mixed it very well, so it rose beautifully. I baked it in a bundt pan for 1 hour and 15 min, turned out perfect.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 28, 2009
yummy and comes out great everytime!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 17, 2009
this recipe was awesome it's good by it's self or with Icing. I used this recipe to make a layered birthday cake and it turned out awesome. One of my new favorites
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 30, 2009
This is sooo good. I substituted Smart Balance for the butter, used organic, unrefined sugar and whole wheat flour and it was fabulous. I will make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 21, 2009
OMG YUM.. I am eating a piece now, and I have to tell you. I was short two eggs so I had to substitute with applesauce, and I used margarine instead of butter. Yet, its STILL good.. surprisingly moist, sweet. You don't need glaze for this one folks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 1, 2009
Great recipe!!! And easy to make!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 29, 2009
i made this for my parents and they loved it! i read loads or the revews and 2.5 cups of sugar is sweet but not to sweet. with this recipe i used bread flour and it wasnt dense enough but it is super easy, a 6 year old helped!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 22, 2009
Made this for a party and doubled the recipe. Decreased sugar (used 5c) and baked in loaf pans as other reviewers recommended. Perfect flavor with recipe amount of almond extract. Would also recommend buttering pan, using parchment, and buttering/flouring pan for perfect results. Great recipe!
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D L

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 23, 2009
Great cake! The only changes I made were adding lemon zest and replacing the almond extract with juice of half a lemon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 21, 2009
EXCELLENT!!! I put "cookie icing" on it and it was great! Also, instead of almond extract, I put lemon extract. I ALWAYS use UNsalted butter, but I did not have any and thanks to My Husband who convinced me to make it anyway, I decided to make this using salted butter. IT was still fabulous. I guess with all the sugar, extracts, it worked!!! I might even use Salted butter next time, just because it was so perfect. Eventually I'll try both butters to see the difference!
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Cooking Level: Intermediate

Home Town: Flushing, New York, USA
Living In: Danbury, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 19, 2009
The flavor was great but the top of the cake cracked, it may have been about six pieces on the top of the cake! I've never baked with cake flour and can't imagine what happened! I will try this again, all other reviews were great!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 9, 2009
I did not expect to have such a great turn out for this cake. Everyone loved it. Great receipe.
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Cooking Level: Expert

Living In: Guilford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 28, 2009
wow. great.. my only changes were 2.5 cups sugar and I have a container of sugar that I add 2 vanilla beans to. Stir/shake it occassionaly. After a month or so it flavours the sugar so well. the vanilla taste was so pronounced. Then use it over and add more sugar. after 6 months is still great for baking. also used van extract in recipie. my family LOVED this cake. thanks :)
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Kim
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Cooking Level: Intermediate

Home Town: Dillsburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 17, 2009
Made this cake and took it to work the next day. The flavor the next day was even better than the first day. I was told by friends that it tasted like vanilla ice cream.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 16, 2009
This cake is awesome! This is my third time making it in two weeks. I do subsitute the almond extract for vanilla, and reduce the sugar by 3/4 to 1 cup, and it is still plenty sweet for me. My whole family loves it! Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 5, 2009
This recipe tasted great! I followed the advice of others and cut sugar to 2.5 cups, reduced almond extract to 1/2 tsp., and used 1 1/2 tsp of vanilla. Used strictly cake flour and baked in a Bundt pan. Many reviews suggested beating this cake to death. If you want a dense pound cake, don't over beat it! My cake was more spongy because I beat it so much, similar to angel food cake/pound cake cross.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 27, 2009
I've been making this recipe for a couple years now and it always turns out perfect. I use a rose bundt pan which is approx. 9" across. I fill it to about 1 inch from the top and pour the rest in a loaf pan. With the smaller pan, cooking time is closer to an hour. Absolutely fantastic by itself but I think it would be too sweet with any type of icing. Stick with a dusting of powdered sugar or berries/cream. Yummy!
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 26, 2009
Every time I make this cake everyone loves it. By far the best Pound Cake because it stays moist and has a perfect sad spot when baked. Everyone always wants the recipe. Thanks so much for the great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 14, 2009
We loved it!!!!!!!!!!!!!!!
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