Reviewed: Jul. 17, 2008

I absolutely ADORE this recipe. I was trying to find a recipe that might come out like my grandmother's pound cake, and this is the one. This has the taste that I grew up with and oh my goodddddd... it's perfect. I used this to make a wedding cake and it was the perfect consistency to cover with fondant.

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Premod

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 16, 2008

I baked this in a dark bunt pan and the suggested baking time was WAY too long. Mine was done in under 45 mins. The flavor was good, but it was so dense that had I dropped it on my foot, I would have had to make a trip to the ER. Next time I'll use 2 fewer eggs.

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CupcakeKelly

Cooking Level: Intermediate

Living In: Whittier, California, USA

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Reviewed: Jul. 14, 2008

Very tasty!

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Michelle

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jun. 27, 2008

I used all purpose flour and vanilla extract instead of almond and it was great!! Served with fresh whipped cream and strawberries. It was awesome.

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RUIZD

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2008

"WORTH DYING FOR"...This is identical to my mother's recipe for pound cake and she has made it for years. We also call it the funeral cake because she always takes it to someone's home during times of mourning. I think she may have found it in Southern Living magazine. Nothing beats it. Try it for breakfast, warmed up in the toaster oven with a bit of butter and simply fruit black-rasberry spread on it. DIVINE!

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JENI4SPADE

Cooking Level: Expert

Home Town: Kenova, West Virginia, USA

Living In: Ashland, Kentucky, USA

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Reviewed: Jun. 24, 2008

Yum! This was a delicious cake - I used all-purpose flour instead of cake, but everything else remained the same. My only problem was that I kept it in 10 minutes past the bake time and it still was very raw on the bottom inside of the cake. Also, I'll probably reduce the sugar next time.

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Jun. 21, 2008

We really enjoyed this recipe. Definitely take note of other reviews. Beat the butter, cream cheese and sugar until nice and fluffy (about 5 minutes). Should you halve the recipe the following modifications may be helpful: use 2 teaspoons of vanilla extract (in lieu of the almond extract) and cook the cake in a 9X5 loaf for 1 hour and 15 minutes.

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Brooke

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 19, 2008

I have been making this exact (almost) recipe for years now, given to me by my sister-in-law. She called it "Crusty Cream Cheese Pound Cake" because it does, indeed, make a nice crusty, crunchy crust. (The only difference with my recipe is 1/2 cup of the butter is 1/2 cup of shortening, I prefer the butter shortening over regular, and it doesn't call for the almond flavoring). When I cut the recipe in half and make it in a loaf pan, the crust rises up above the bread and breaks off in huge pieces. Does anyone have a reason why this might be happening and what I can do to prevent it? Thanks!

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 18, 2008

This cake beats store bought ones hands down. I can't wait to make this for my mom. I wasn't planning on putting in the almond extract as i'm not too keen on that flavor. I was going to put in the vanilla, but completely forgot. I was so mad because I thought I ruined it. But it still turned out perfect. The best pound cake I've ever tasted. So velvety and moist. Great recipe!

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cindy

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Reviewed: Jun. 15, 2008

This recipe is amazing. I am used to a traditional pound cake which is sweet and dense......hence the name "pound cake." I've made this recipe numerous times, however I've made cakes in the past that called for almond and vanilla extracts and I've never liked that combination, so I used lemon and vanilla or just vanilla instead. I don't think this recipe is to sweet with the 3 cups of sugar as a matter of fact I've even made it with 3 & 1/2 cups of sugar and my family (including the diabetics) loved it....I give this recipe 5+ stars and for a variation; you can substitute sour cream for the cream cheese and it's still awesome.

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DYMPLES805

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Ellensburg, Washington, USA

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Reviewed: Jun. 8, 2008

It was too dense for me and my family - it had a cake consistency only on the outside layer but inside was very dense.

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Wendy

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Reviewed: Jun. 7, 2008

I used 1 cup of low fat sour cream instead of cream cheese. Next time I will add 1/2t salt to bring out the flavor. This was really good. I made it in a 13x9 pan and served it with blueberry sorbet. It was a great dessert on the hottest day of the year!

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QUILTBUGJ

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Reviewed: May 22, 2008

Very easy recipe and DELICIOUS!!

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NCBORICUA

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Reviewed: May 20, 2008

LOVE this cake! It's dense, which is I like! Very easy to make and tastes great! Very homemade!:) The only change I made was an extra 1/4 tsp almond extract and I greased the pan with butter and sprinkled sugar! I have also made this in a 10" cheesecake pan and it's great! Big!

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LINGYGA

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Reviewed: May 16, 2008

I give this recipe 5 stars for ease of preparation and taste. It was absolutely moist, rich, and delicious. Thank you for sharing!

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Momma_Ally

Cooking Level: Intermediate

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Reviewed: May 16, 2008

I made this cake for Mother's Day. It was a resounding success...One of the best I've ever tried. Thank you for this great recipe. As a side note, I didn't have any almond flavoring, so I increased the vanilla extract (real) to compensate. Great cake!

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Deka

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Reviewed: May 13, 2008

This pound cake was great. I followed the recipe exactly except one change i cooked it 1hr and 25min and the cake turned out delicious it was moist and had a great texture. I was asked to make it for several of my family members. this recipe is a keeper for sure. Thanks so much for sharing this recipe.

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deltarere

Cooking Level: Intermediate

Living In: Waco, Texas, USA

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Reviewed: May 11, 2008

This cake turned out very good, nice and moist and full of flavour. I cut it in half and filled it with Apricot flavoured Buttercream then covered it with rolled Fondant I turned blue and applyed edible lustre to add shimmer. I topped it with a teddy I made using Marzipan. The cake held up well for a few days especially since it was coated in Fondant. Thanks.

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Alimay

Cooking Level: Professional

Home Town: Perth, Western Australia, Australia

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Reviewed: May 10, 2008

I made this cake for Mother's Day and it was huge, fabulous and tasty. It was also moist and that is a must for me. I will make this cake again soon!!!!!!!

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CANDYBAKER27

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Reviewed: May 8, 2008

This cake is absolutely wonderful!!

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DMHEARD

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