Reviewed: Dec. 22, 2008

Cake was very moist but the crust come off. I was able to make 10 mini loaves and I redid the cake and made with mini bundt pan instead... I agree that the cream cheese was too over powering for a pound cake put the taste is great...

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jai

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Reviewed: Dec. 20, 2008

I have several pound cake recipes saved, but I think I'll stick with this one. This one is really dense and reminds me of the cake my mama used to make. Next time I make it, I will cut back about 1/2 to 3/4 cups of sugar. It is very sweet. I, too used lemon extract instead of almond. I intended to make this a lemon pound cake, but I ended up just adding a lemon glaze. Overall, good cake and very easy to make (this is my first "homemade" cake! ) p.s. If you don't have a stand mixer, it may be helpful to invest in one. Mixing it with a hand mixer really gave my arm a workout! lol

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chel

Cooking Level: Intermediate

Home Town: Marianna, Arkansas, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 17, 2008

Way too much sugar!

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Dec. 10, 2008

My family loved this recipe. Im a begginer when it comes to baking and it this recipes was easy for me. Thanx alot!!!

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jaydimples03

Cooking Level: Beginning

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Reviewed: Dec. 7, 2008

This is the perfect pound cake.....My family loves it so much.

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I Love Baking !

Cooking Level: Expert

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Reviewed: Dec. 4, 2008

This cake was delicious!!! My family loved and I even made it for a neighbor, and she loved it. I followed the recipe exactly.

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Mrs. Pope

Home Town: Augusta, Georgia, USA

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Reviewed: Nov. 26, 2008

I think there is no better recipe than this one for a quick pound cake. I have been making this decadent dandy for nearly thirty years now and it's still a favorite. Goes with EVERYTHING,-- well, I'd leave gravy off of it....:) Hubby can't survive a thanksgiving or birthday without it. I'm kind of careless with this cake because I've yet to wreck it. I beat the heck out of the butter, cheese, and sugar until super fluffy, then alternate the eggs and flour w/two dashes of salt,and the extract, until it's very light. When the batter reaches a light creamy color and nearly coming over the bowl of the KitchenAid, I dump the batter in the tube pan and bake. I'm no grande dame in the kitchen and anything easy is in my repertoire! I've always used a tube pan for this recipe. I've tried it in a Bundt pan and it always seemed to overbake the sides of the cake, making it dry.

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OldB

Cooking Level: Intermediate

Living In: Paducah, Kentucky, USA

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Reviewed: Nov. 24, 2008

I recently used this recipe to bake my 1st pound cake and it was absolutely delicious. It was perfect!! I enlisted the help of my 2 oldest girls who were estatic about chipping in. We substituted lemon extract instead of almond extract. We also reduced the amount of sugar by a 1/2 cup. It was moist and fluffy. My husband (who knows nothing about baking) even stated that it was not "too" dense and insists that we keep this recipe. This one is for sure a keeper!!

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vettekeithandthefurious4

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Reviewed: Oct. 27, 2008

This was OK, but not great. I like traditional pound cake better. The cream cheese flavour was too pronounced.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 20, 2008

The best pound cake ever!

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Stacy

Cooking Level: Expert

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Reviewed: Oct. 4, 2008

Very good. I used 2.5 cups sugar. I was doubtful, but I think the almond extract adds a "wow" factor as well, but I would only use 1/2 tsp. for a more subtle flavor. This reminded me of angelfood cake. (I think this cake also takes the full 1 hour and 15 minutes, and maybe longer, as there were moist spots when sliced. I think underbaking accounts for the reports of cakes that fell.) For a less heavy texture, beating the egg whites until stiff and folding them in separately would be the answer, but I like the characteristic density.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Sep. 12, 2008

Used this recipe to make my daughter a Barbie Doll Cake for her birthday. Reminded me of pound cake from my childhood. Only change I made was 1/2 tsp almond and 1/2 tsp lemon extract along with the vanilla. I loved denser texture. I feel if you are looking for a light and fluffy pound cake you probably don't want a pound cake at all. Everyone loved it. Will make again.

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Edna

Cooking Level: Intermediate

Home Town: Marathon, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Sep. 9, 2008

This is a good recipe. I have always made this cake with either cream cheese or sour cream. I preheated the oven to 375 to be sure it would cook throughout and it did just fine. I used six extra large eggs, but didn't notice a difference. Also, I always grease my cake pan with Crisco shortening and dust it with flour. I have read that some people use cake flour while others use all purpose. It has been my experience that cake flour has a chalky taste and the cake comes out very heavy. Cake flour is best, I believe. As for extracts, I prefer a mix of lemon, vanilla and orange. It's amazing! I usually use two tsp or vanilla and one of lemon and orange.Just remember to ALWAYS have your ingredients at room temperature.

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Chitowncook

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 7, 2008

just amazing the whole family loved it.

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Mochaeyes

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Reviewed: Aug. 11, 2008

Such a great recipe!! Just make sure you follow directions...alternate flour and eggs, I missed this step and it came out a little more dense than I like but no fault of the recipe and it's still wonderful total 5 star keeper!

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Bone Ami

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Clayton, Ohio, USA

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Reviewed: Aug. 9, 2008

A delicious cake. I'm not sure I would add the almond extract next time, but my friends loved it, and said they wouldn't change a thing. The edge get crunchy, and the inside is moist and soft. Really, really good recipe.

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Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Aug. 7, 2008

this pound cake definitely doesn't taste like sara lee's, which i think most people are looking for. i thought it was too dense though, and to me and my family it tasted more like moon cake. i did like the taste, but am looking for a recipe that makes a fluffy, light pound cake.

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TALULABELLE28

Cooking Level: Intermediate

Living In: Redwood City, California, USA

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Reviewed: Jul. 30, 2008

I made this pound cake for my dad because he said he used to love the store bought pound cake. He said it was 10 times better and that I should always make it. I poured it into 2 9x5 pyrex meatloaf trays instead of the tube. It turned out perfect. Couldn't ask for a better recipe. Thanks :)

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LLNGDN

Cooking Level: Beginning

Living In: La Jolla, California, USA

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Reviewed: Jul. 29, 2008

Upon making this a second time, I really enjoyed this cake. I used it in the raspberry trifle recipe. Got great reviews.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jul. 19, 2008

ohmyGod! This is such a delicious cake! I am a superstar everytime I make it. I reduced the sugar to 2 1/2 cups. Other than that, it is the best cake I have ever made!

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Dorbase1

Cooking Level: Intermediate

Home Town: East Northport, New York, USA

Living In: Edison, New Jersey, USA

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