The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 23, 2005
My husband's favorite dessert is a pound cake "like his mother used to make", as she passed away in 1976, this cake has become increasingly hard to bake. We married in 1988 and unforturnately none of his sisters had his Mom's recipe. After 17 years I believe I have found one he thinks is just as good and maybe even better. I made a couple of changes. First, his Mom's recipe was for a Pound cake with nuts, so I used 2 cups of flour and 1 cup of chopped pecans. My nuts were medium chopped, not fine. I used 1.5 tablespoon of vanilla and left out the almond as I used pecans. I had to bake 10 minutes longer but the cake is very moist and not at all dry. I generally find that you have to test a pound cake every 5 minutes after the suggested time using a cake prong, not a toothpick. Toothpicks do not reach the middle of the cake. Excellent recipe, the best ever and I am adding this to my family cookbook. Thanks for sharing.
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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: Oct. 17, 2005
I made this pound cake this weekend. It was a huge success. My family loved it. My brother could not wait for it to come out of the oven. I used others suggestions and substituted lemon extract for the almond and it was wonderful. This was my first pound cake. I will definitely make this again.
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Nee

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 12, 2005
I tried 2 and half cups of sugar. next time I will try 2 cups of sugar. Great texture, flavor and easy to make. It was just to sweet for me
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 3, 2005
This cake is FANTASTIC!!! It has a wonderful flavor (not too sweet) and the texture of this cake is to die for. I like to add my own special touches to any recipe I use, so after spraying my pan, I sprinkled it with a cinnamon/surgar mixture and then sprinkled some over the top of the batter after I filled the pan. It gave the cake an almost 'crunchy' coating and the hint of cinnamon was was heavenly. I made this cake two days ago for a family gathering. Everyone in my family loves to cook and they always outdo themselves when it comes to our get-togethers. This cake was a HUGE hit, they all couldn't say enough about it and they all requested and left with the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 29, 2005
SOOO GOOD!!!! I live in Peru and there's no cake flour here, so I used 2 1/2 cups all-purpose flour + 1/2 cup conrstarch. Also, I was out of almond extract so I added the rind of 2 oranges... wonderful, it's going straight to the family recipe book :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 25, 2005
LOVE IT!! DELICIOUS!! ;)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 12, 2005
I made this cake on Thursday and it was gone by Saturday! AND there are oly 2 of us in the house. My husband REALLY loved it with his coffee. I did use regular flour(2 1/2 C) and cut the sugar to 2 1/2 C. Tasted much like the Sara Lee Pound Cake in the frozen food section. Thanks so much!
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Cooking Level: Intermediate

Home Town: Ennis, Texas, USA
Living In: Rowlett, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 3, 2005
i loved the flavor of this cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 31, 2005
I skipped on the almond extract--but I cooked this recipe for my house of 62 women. It was a hit! One told me that she was having a really bad day, but after a bite of the cake she felt fantastic. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 25, 2005
FANTASTIC!!!! Reading the other reviews caused me to reduce sugar a bit and cut the almond in half but I may be sorry when I refrigerate half of it (if it lasts that long!!!) to "ice" with whipped topping and then sliced berries since refrigeration tends to reduce flavor. What a wonderfully moist, fine-textured cake and delicious right out of the oven! I have made sour cream pound cakes for years and was a little concerned about no baking soda -- SO not needed! Also, this may work perfectly without room temperature ingredients but I have always set mine out 6 hours or overnight for the tenderest of cakes; the butter and cream cheese were so soft that the batter was not too heavy on my beloved old mixer. THANKS FOR A NEW FAMILY FAVORITE!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 23, 2005
This cake has very good flavor, everyone loved it and I had requests for the next occassion that I could make it. The only variation that I did was added a bit of lemon juice to the batter and then glazed the cake with a lemon curd glaze and a dust of powdered sugar. The only thing that I thought could make this better is if it was a bit more moist, mine was a touch dry, other than that...PERFECT!
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Liberty Lake, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 22, 2005
this cake is fantastic, not only as a poundcake, you can also use itas a sheetcake, bundtpan, jellyroll, with fruit topping, perfect topping, dulce de leche ans whip cream, so sinful or justtop it with fresh fruit with vanilla sauce, simply fantastic
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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 21, 2005
A bit dry; decent taste, but nothing special.
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Cooking Level: Intermediate

Living In: Tracy, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 16, 2005
I was very disappointed in this pound cake. The tsp. of almond extract was overpowering. The cake tasted like flour and almond extract. Sorry, I won't make this again.
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Cooking Level: Intermediate

Home Town: Holland, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 15, 2005
This is the best pound cake recipe I have ever tried. I did not change one thing. Thank you, Polly for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 13, 2005
This recipe is wonderful !!! I decreased the sugar to 2 1/2 cups and substituted COCONUT extract for the almond extract and my family and friends are going wild over this!!!! As I am typing this, I am baking my third one today for a family gathering tomorrow.......it's in demand !!!
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Tia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 7, 2005
Fantastic. this came out perfectly! My family loved it. I also lowered the sugar to 2 1/2 cups. It was easy to make and is a keeper in my recipie file. Thanks for posting this.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 27, 2005
If you just want something with lots of flavor and lots of sugar this might be for you. I think it would be perfect with a little less sugar and a little less almond. I was wanting to top it with strawberries, but I think they would have gotten lost. Don't eat it hot. It's much better cold.
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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: Jul. 17, 2005
This is the same as my grandmother's famous Cream Cheese Pound Cake . For flavoring, however she used 1 tablespoon Mace and 1 Tablespoon Lemon Juice. I think I will try it your way today but don't know if I can give up the MACE!
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Cooking Level: Expert

Home Town: Vero Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 10, 2005
This cake was amazing - everyone was freaking out about the taste and texture. I will be making this often!!! I made it with homemade whipcream with almond extract to tie the two together.
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