"This recipe is very moist and even when the cake is left in the oven a little too long, the cake stays moist on the inside. This pound cake freezes very well also. Wrap it in foil and freeze for up to 6 months." — JOEBON
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1 (8 ounce) package
1 1/4 cups
3 1/2 cups
butter flavored extract
2 2/3 cups
I have used several very good recipes from allrecipes.com but never felt compelled to write a review until this recipe. I made it for the birthday of a friend whose favorite cake-type desert is pound cake. She thought it was the best she has ever had. I would have to agree. I used 1/2 tsp almond, 1/2 tsp lemon, and 1 tsp vanilla. The flavor was perfect, as was everything about the cake. I looked at all the popular pound cake recipes, and I'm glad I chose this one. Won't ever look for another one. Btw, it took around 50-55 minutes in my oven, and it was not underdone at all.
This did not turn out for me for some reason-the inside was mushy and the top burnt. I must have done something wrong...
Absolutely delicious cake! I didnt have butter flavoring so substituted lemon extract. Also, I used 1/2 cup of the sugar to whip the egg whites into firm peaks. The folding of the egg white mix into the batter is what gives this cake the fabulous texture. Thanks for the recipe Bonny!
Sour Cream Poundcakes have been the only kind my family has eaten for generations. After making this recipe I think I will have to convince my family to switch. It is wonderful! **I used vanilla extract instead of butter and it was perfect. Recipe can also be cut in half and baked in a loaf pan (I used 9x4).
This is the best pound cake I have ever made. It is so moist. I use vanilla extract instead of butter. Any body can make this cake. It's wondeful.
I have had great luck with this recipe. It receives rave reviews everytime I make it. It's great plain or with fruit. The cake stays very moist in the center. And it freezes beautifully.
Wow! Awesome! I baked it exactly one hour. It could have used about 5-10 minutes extra because the bottom was not quite done, but it was close enough. The cake was DELICIOUSLY moist, the texture was awesome! I topped it with some homemade glaze...just used powdered sugar, milk, melted butter, and vanilla. Oh, and I think the trick to not burning the outside before it's done is to put your oven rack directly in the middle of your oven. That worked for me anyway. The cake was beautiful, tasted awesome, and impressed the inlaws as well as my pound cake-phobic hubby.:-) He's not usually a fan of them, but enjoyed this cake.
I served this, with a couple modifications, instead of wedding cake at my wedding reception a couple months ago. I replaced the butter flavored extract with 1 teaspoon vanilla and 1 teaspoon lemon extract. I used mini-bundt pans (I put the batter in a freezer bag and then cut off a corner to get the batter into the pans), so each batch had to bake for only 20 minutes. To serve, we topped each fabulous little cake with strawberries and whipped cream. Our guests loved them, some referred to them as "doughnuts," and more than a few asked for the recipe. Thank you for the recipe and reviewer's comments!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Pound Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 257
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