The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 2, 2007
This is the best pound cake I've ever made. Good pound cake is one of my favorite desserts and this is absolutely perfect. You do not need to change a thing.
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Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA
Living In: Williamsburg, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 29, 2007
This is a great recipe but I find that the temperature is not correct. My cake was not cooked after 1 hour and 15 min, I turned to 200C after that, it was cooked after 15 mins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 29, 2007
Perfect. Couldn't have been easier. Perfect for our fresh strawberries.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 24, 2007
So easy and so delicious! Turned out beautiful. I did make 2 additions to this recipe which I think enhanced it tremendously. I zested an entire lemon and an entire orange and added that to the mixture. Delicious!!!
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Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA
Living In: Haslet, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 21, 2007
Fantastic pound cake! I halved the recipe and made it in a loaf pan, baking it for exactly the same amount of time. I made the recipe without any alterations to the ingredients and found the cake to be extremely moist and not too sweet. I'm sure I'll make this many times in the future!
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Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 14, 2007
Was looking for a cake to use up some cream cheese and ran across this. This pound cake is excellent. I have baked it about 5 times already and have one in the oven as I type. I have also made it in loaves. It is one of my favorite recipes. It certainly deserves a 5 star rating.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 6, 2007
this is the best cake that i have ever made,i have made this cake 5 time since thanksgiving when everyboby gets a taste they say i should slap myself because it taste so good my friend started to cry and said it taste like the cake her granny used to make and i will make it again on easter
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 4, 2007
I cut this recipe in half and baked it in a loaf pan. It was a fantastic pound cake. I made this for my mother for her birthday, served with strawberries and whipped cream. Everyone really liked it. It was a little crumbly on top, but nothing to make you not want to eat it. Tasted even better the next day.
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Cooking Level: Intermediate

Living In: Willis, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 31, 2007
Very, very good. I used 2 loaf pans- it took only 1 hour to bake. A little disappointed though because part of one of the cakes stuck in the pan (my fault)- but turned out okay because then I was able to preview the taste and texture!! Only used 2 1/2 cups of sugar- otherwise followed recipe exactly. I plan on serving with some fresh raspberry, blueberry, and strawberry sauce and whipped cream. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 26, 2007
I'm giving this 5 stars even though it didn't turn out right, and it had nothing to do with the recipe. The taste is awesome! I don't typically use almond extract in any of my baking, because I find it overpowering. However, it works perfectly for this cake. First problem, don't use a bundt pan it's not big enough for this. Don't know what I was thinkin'. The other problem has to do with ingredients. I'm living in France and have not been able to produce a decent pie, cake or any type of baked dessert. And I'm using recipes that I've been using for years. Sooo, the only thing I can think of is the makeup of the ingredients must be different than what is available in the states. I am going to try this one again though when I return. Hopefully with better results.
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Livermore, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 23, 2007
I would give this more stars if I could. I am ALWAYS asked to bring this pound cake to parties/gatherings. I have even substituted the almond extract for lemon extract. Then drizzled a lemon/butter/powdered sugar glaze over it while still warm. DELISH! Cannot thank you enough for sharing this wonderful recipe!
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Cooking Level: Intermediate

Home Town: Bushkill, Pennsylvania, USA
Living In: Middletown, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 21, 2007
This pound cake was awesome! It had a nice crispy edge and the inside was smooth and moist. And it tasted even better the 2nd day.
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Cooking Level: Beginning

Home Town: Wisconsin Rapids, Wisconsin, USA
Living In: Bloomington, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 4, 2007
DELICIOUS! I thought this was simple and wonderful tasting. I put a little less than 2 1/2 cups of Sugar and 1 1/2 T Vanilla and only 1/2 T Almond Extract and thought is was just enough almond, anything more I feel the almond taste would over power it. Next time I will try Lemon extract. I cooked it a little over an hour and not the 1 hr 15 and it came out great. Thanks!!
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Cooking Level: Expert

Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 26, 2007
Very good. I halfed everything and made it in a loaf pan instead. Took approx. the same amount of time to cook. Next time I'll add a little less sugar, as others suggested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 25, 2007
Oh My Goodness good!!
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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: Feb. 25, 2007
The recipe makes two wonderful pound cakes in loaf pans. The taste and texture of cake went past what I was expecting. Only change was sugar, used 2 3/4 cup. Perfect pound cake, extra fine crumb. Used with chocolate fountain at party. This was the first item gone at the party for 15 people.
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Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA
Living In: Saint Charles, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 23, 2007
I believe this to be the best pound cake I have ever eaten!!!
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Cooking Level: Intermediate

Living In: Winchester, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 15, 2007
Delish! Absolutely rich. I left out the almond extract and it was still yummy. Will make again for special occasions only. Too much fat and calories for everyday!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 13, 2007
Excellent pound cake! I used 2 cups of sugar,only 1/2 tea. of almond extract and 2 1/2 cups all purp. flour. I read somewhere that for pound cakes you need to beat your butter and sugar for 10-15 minutes. I did and I really think that's the key to a light texture. I baked mine in a bundt pan (and 2 mini loaf pans) for about 50 minutes. Everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 10, 2007
I have made this recipe every year for Christmas since I lived in Madeira Portugal in 1999. It is amazing with a lovely fruit sauce or simply sliced. I have also made it in a bundt pan. Truly a WONDERFUL recipe. Just the right amount of vanilla and almond flavoring. Very moist, even if the outside gets a bit crunchy. thanks for sharing such a wonderful recipe. It has become a family tradition every Christmas as my mother, sister and I bake nearly 120 small loaf pans of this great recipe to share with our friends. Truly...thank you!!!!
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