The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 3, 2007
SO GOOD AND RICH FLAVORED! I did add an extra teaspoon of almond extract b/c I love the flavor it adds to food... I also used 4 whole eggs and enough egg whites to make up for the other 2 eggs. The cake is so good and moist! I made it for our wedding anniversary and my husband, who's not a sweet freak like me, has already had 3 pieces today.
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Photo by Shelbi

Cooking Level: Intermediate

Home Town: Valley View, Texas, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 31, 2006
Wonderful easy to make cake. Needs less sugar. I used 2 1/2 cups and it turned out great.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 17, 2006
Great recipe! It simply melts in your mouth. Bakers beware, this is not a traditional heavy/dense pound cake. This cream cheese pound cake is a wonderful variation of the traditional cake. I used vanilla, lemon and creme extracts totaling 4 tsp. I found previously, that more flavoring was required for this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 4, 2006
Good recipe but way too sweet. Made it to a T the first time and it was tooth-achingly sweet. Have tried 2.5 cups and 2 cups and find 2.5 cups sugar works best. Baked in a bundt pan, but the cake fell too much after cooling. I find baking in 2 large loaf pans is best. Definitely overmixing is a must for this recipe. Since this has no leavening agents, you must beat air into the butter and cream cheese until is very pale and fluffy - about 5-7 min. As well as mix well after each egg is added. Don't peak during baking or the cake will fall. One thing I don't like about this recipe is th appearance on the inside. The uneven discoloration as you see in the picture that's posted. It looks like it's uncooked even though it is. I like a more uniform look. But this is very moist, just cut back the sugar.
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Photo by MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 17, 2006
This was one of the best cakes i ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by Rainbow
Reviewed: Nov. 4, 2006
My first pound cake and it turned out wonderful! I reduced the sugar to 2 1/4 cups and it tasted just right! However, my cake broke apart while i tried to take it out of the bundt pan. I think i overmixed the batter. Put alot of money and effort into this cake. It didn't dissapoint me. Every1 should try it!
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Photo by Allrecipes

Cooking Level: Beginning

Home Town: Shenzhen, Guangdong Province, China

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 30, 2006
This is the best pound cake ever. it even beats my grandmas! the only thing i changed is i halved the recipe and make in in a 6" load pan (b/c thats the only baking pan i had) makes the perfect amount. Goes really well with chocolate fondue!
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Cooking Level: Expert

Living In: Longwood, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 1, 2006
This was VERY good. The cake was GONE within 2 days. I made it just like the recipe said however, I added extra vanilla because I didn't have the almond extract and it was DELICIOUS! Very dense and moist! I poured 1/2 in a round bundt and some in a loaf pan. Definately a MUST TRY!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 27, 2006
I have been making this cake for quite a while now and it is always a BIG hit with anyone who tries it. I don't change anything about it and would not for fear of changing the wonderful taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 23, 2006
I would give this 800 if I could! Wonderful pound cake. Great flavor. We didn't have almond ext. on hand but will use next time. Thanks for a new family favorite.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 18, 2006
This is the most buttery tasting pound cake I've had in a long time! I just took my luscious loaves out of the oven, and it was like a taste of serenity. I took others' suggestions and ended up with a product that exceeded expectations! I substituted every one cup of cake flour with all purpose flour minus 1 tablespoon for each cup (as another reviewer suggested). Due to concerns of dryness, I baked 2 loaves at 300-325F for 1h 15m, rotating the pans half way. I'm glad I tried this recipe. Totally worth the few ingredients I invested into this cake!!! Oh yeah, I cut the sugar back to 2 1/2 cups, and it was still pretty sweet. You can probably get by with 2 cups of sugar. Also, I didn't have any vanilla extract, so I used 1 1/2 teaspoons of almond extract....believe me, that was plenty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 16, 2006
This is a very moist, dense pound cake...it was delicious! It is a tad too sweet for my taste, but addicting none the less! Next time I'll try making it with 2 3/4 cups of sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 30, 2006
What a good, dense pound cake! Had rave reviews. I didn't have almond extract, so I subsituted coconut extract. It didn't change the flavor too much, just adds a delicious smell!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 13, 2006
I'm not a fan of almond extract so following some reviews i changed it to vanilla extract. I also reduced the sugar to 2 1/2 cups. It still turned out perfect. I brought it to the office and it just disappeared! Thanks for this wonderful recipe! I'll definitely do another batch again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 5, 2006
This is such a wonderful recipe. Turns out great every time and you can play with the flavors. Our favorite is to add the juice and zest of three small lemons, 1 teaspoon of baking soda and omitting 1 of the eggs. Terrific!
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Cooking Level: Expert

Home Town: Marion, Ohio, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 28, 2006
Wonderful kids love it!!!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 23, 2006
I am not sure if I have ever had a real pound cake before, but if this is what they taste like I have wasted soo many pound cakeless years!!! This cake is heavenly, and if I can make it right, anyone can!! I am making my second batch right now for my daughter's girl scout potluck. The first time I used a bundt pan and it was flawless, this time I am following other users advice and am using two 9x5 loaf pans.When I make this recipe I feel like Donna Reed!! thank you thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 21, 2006
This is an excellent cake. I add approx 4 ounces of sourcream to it because I like my pound cakes moist and it makes a great cake even better
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: May 10, 2006
I added 1 tsp of baking soda, as well as extra almond extract (Probably about 1 tblsp). I also added about 1.5 cups frozen raspberrys. (Almond and raspberry go GREAT together!) It took quite a long time to cook, I think because of the added moisture from the raspberrys, but it tasted great :)
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Photo by Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 15, 2006
I have used this recipe for quite a while now and ALWAYS get asked for the recipe. I never thought I'd find a pound cake that wasn't dry. This one is not. It's perfect with berries and lightly sweetened whipped cream. Thanks for sharing.
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