The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Jul. 6, 2009
This is the perfect pound cake.....My family loves it so much.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 24, 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 5 stars. This recipe averages a 4.69 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 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 22, 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 4.69 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 4.69 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

Cooking Level: Intermediate

Home Town: Dillsburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 18, 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 4.69 star rating.
Reviewed: May 18, 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 4.69 star rating.
Reviewed: May 6, 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 4.69 star rating.
Reviewed: May 1, 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 4.69 star rating.
Reviewed: Apr. 27, 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 4.69 star rating.
Reviewed: Apr. 14, 2009
We loved it!!!!!!!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 14, 2009
This was fantastic. I added a little extra almond and followed the suggestions to reduce sugar to 2 1/2 c. and add 1/2 c. sour cream. I can not believe how dense and rich it was. Perfect special occasion dessert served with fresh fruit and ice cream or whipped cream. I will be making this many more times!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 13, 2009
This recipe is fabulous. Delicate wonderful flavor, beautiful crumb. I tweaked it a bit, I added only 1 tsp. of vanilla, and one 1 tsp. of lemon extract. I also added a pinch of baking powder. I have found through the years that pound cakes are super easy and super forgiving. The only thing really important is ROOM TEMPERATURE ingredients, mixing the butter/sugar until light and fluffy. Start the cake in a cold oven and don't check on it very often. Prior to this I had made buttermilk or sour cream pound cakes and my family loved them, but they raved over this one and I think that this one will be the one I make from now on.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 27, 2009
Flavorful, moist, dense... Wonderful!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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Reviewed: Mar. 23, 2009
The cream cheese is what gave this recipe the kick. I didn't add any nutmeg extract because I didn't have any so I just replaced it with additional vanilla extract. I baked the cake in a round 9" pan and cooked it at 325 degrees F for 1 hr and 50 min. I checked the cake with a tooth pick and it was clean, but the cake "appears" uncooked, is that the cream cheese? I doesn't taste uncooked, it's delicious! For the last 30 min I placed foil over the pan to avoid the top from burning.
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Photo by New Mom

Cooking Level: Beginning

Home Town: Oxnard, California, USA
Living In: Simi Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 17, 2009
UPDATE: I wrote this review several years ago. I recently tried to make this cake in a silicone pan and it did NOT turn out near as well. Just a tip for other bakers, stick with the good ol'fashioned metal pans. The silicone doesn't create the yummy crusty top (bottom) when inverted, and it seemed to be more dry yet not quite done. We LOVED this cake. My father-in-law said it was the best pound cake he had ever had. We tried it with Strawberries and cream, but it was to good just by itself. We'll have to find something else to eat with the strawberries. Thank you for this recipe.
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Cooking Level: Intermediate

Home Town: Cassopolis, Michigan, USA
Living In: Decatur, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 5, 2009
Made as directed. Fabulous cake. Very moist and tender with an outside that is just a little firm. Wonderful cake. Thanks for posting.
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Cooking Level: Expert

Home Town: Marrero, Louisiana, USA
Living In: Bixby, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 24, 2009
Awesome Pound Cake! Just the perfect denseness. Alittle too much almond for my taste. Will cut that in half or omit that next time.
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Cooking Level: Beginning

Living In: New Market, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 18, 2009
I made this with a few changes...I added tsp baking powder and 1/2 tsp baking soda- I believe every cake should have a little leavening. I also subsituted 1 tsp coconut extract for the almond. Having said that all other ingredients and measure were exactly the same as written and it made a WONDERFULLY TEXTURED cake with a good flavor. Not too sweet as some had stated. And for reviewers who said it was too heavy DUH it IS a Poundcake! You want light, go have some Angelfood cake. And for those people who complained about 'too much cream cheese flavor' I don't even begin to see where thats coming from, the flavor is great and DUH its a CREAMCHEESE poundcake. This is a delicious 'Nana' style poundcake. Nice and moist, you don't need to have milk or coffee, but they are nice acoutrement. This is what I make on Sunday to have for dessert after dinner and snack on through the week. Enjoy!
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