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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ALYSSA

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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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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WHITEYBEAR

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: San Antonio, Texas, USA

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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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hdrum

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Reviewed: Apr. 14, 2009

We loved it!!!!!!!!!!!!!!!

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sugamama

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Reviewed: Apr. 13, 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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Sharon

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Reviewed: Apr. 11, 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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Sandra

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Reviewed: Mar. 27, 2009

Flavorful, moist, dense... Wonderful!

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Jill

Cooking Level: Intermediate

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Reviewed: Mar. 10, 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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Tired MOM

Cooking Level: Beginning

Home Town: Oxnard, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Mar. 4, 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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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Feb. 23, 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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triciajo84

Cooking Level: Beginning

Living In: New Market, Indiana, USA

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Reviewed: Feb. 16, 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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AVIRTUOUSWOMAN

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Reviewed: Feb. 4, 2009

I wasn't too fond of this cake at all. I was quite disappointed with it actually. It wasn't too sweet but there were other issues that I had with it. I felt as if the cream cheese flavor was too overpowering. It reminded me of a cream cheese sugar cookie. The crust hardened and split away from the cake. The taste was just not really good. I would suggest for any other people looking to bake this cake, to use a tube pan because the bundt pan doesn't work for this particular recipe.

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Verena

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

This pound cake was really great! I made it for strawberry shortbread and it beautifully dense and moist. Next time I'll make it just to have by itself! I also only used 2 1/2 cups sugar and that was plenty. I also substituted 1/2 cup of applesauce for 1/2 cup of the butter to make it a little less fattening. :-) Turned out great! Thanks for the recipe!

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Blue Jay

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Reviewed: Jan. 27, 2009

I loved this cake!!! I have been on a pound cake kick lately and this recipe has been the best so far.

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JOLESB

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Reviewed: Jan. 27, 2009

I really love this recipe!! If you pace yourself it turns out great! My family and mother-n-law the "cake expert" loved it. It was gone by the 2nd day!! You'll love it.By the way-it only took me 1hr to bake and it turned out gorgeous! Have fun>>

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Jerome Johnson

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Reviewed: Jan. 26, 2009

did not put in the almond, added more vanilla, beat it to death to make it light. added a pinch of salt

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ruthie0404

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

Living In: Woodstock, Georgia, USA

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Reviewed: Jan. 26, 2009

made 24 cupcakes, i reduced the sugar(2.5 cups) as previous recommendations mentioned also i only used 1/2 tsp almond extract and 1 1/2 tsp strong vanilla....this was very good a soft fluffy cake the cream cheese balances out the cake well and the hard crunchy top that forms tastes like a butter cookie

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ArmyWife

Cooking Level: Expert

Living In: Fort Drum, New York, USA

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Reviewed: Jan. 25, 2009

I have used this exact recipe for years and it is wonderful!

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JOBOIE

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Reviewed: Jan. 25, 2009

This was THE BEST pound cake I have ever made. My only changes was that I substuited with cake flour and I used 2 tablespoons of vanilla flavoring(totally by accident) and it turned out great. The outside was crispy and the inside was moist and creamy. This recipie is defitintely a keeper!

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angelmichelle

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Jan. 4, 2009

Very good recipe, very simple, I made two loaves of pound cake, and everyone love it. One thing for sure, a very heavy cake to hold. Compare it to a store brand and found theirs a lot lighter. But still the same, it was excellent, will definitely pass the recipe on. thanks

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