The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 30, 2009
AWESOME!!!!!!! I had a similar recipe before but lost it. This is even better!!! I baked it over 1.5 hrs at 325. This cake is wonderful. I put strawberries and whipped cream over it and my family was in heaven!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 10, 2009
This cake takes some effort but it is well worth it. I have made it several times and have never been disappointed. I usually cut the sugar down to 3 cups and take 1/4 cup out of this to beat with the egg whites. I add butter nut and vanilla flavoring and a sprinkle of mace for added extra flavor. The recipe calls for a bunt pan, I'm able to make a small loaf cake out of the batter as well. This has become one of my most requested recipes.
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Cooking Level: Expert

Home Town: Norfolk, Virginia, USA
Living In: Chesterfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 10, 2009
This pound cake is Awesome!!! I read the reviews and made these changes... reduced the sugar to 3 cups and I like vanilla so I used 2 capfuls, I didn't sift the dry ingredients, all butter and cheese and also eggs were room temperture.I did beat the egg whites with a little sugar,folded them in with the mixer and beat the mixture some more and baked in a bundt pan for 1hr25 mins.The cake turned out light and also dense with a wonderful crust that isn't too hard nor too soft.I will make this pound cake again and again.It is perfect!!!
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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Rusk, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 13, 2008
Very tasty and moist. I used 3 sticks of butter and vanilla extract instead of butter extract. I also used 3 cups of sugar instead of 3 1/2 and the cake was very sweet. The batter was VERY thick. I found it quite difficult to fold in the egg whites. By the time I got them in, I'm not sure that it was worth it. Surely the air in the whites was gone and added no benefit to the cake. Once the cake came out of the oven, I didn't find it to be very big or to have risen very much. So, I guess I have some work to do on this one. Has anyone else experienced this with this recipe?
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Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 12, 2008
Delicious! No need to alter this recipe, it is excellent as is! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 31, 2008
This recipe was absolutely wonderful. I am making a three tiered wedding cake this Sept, so I have been busy practicing with this recipe. To spice it up for my family, I used Almond Extract and 2 tablespoons of Poppy seeds.. that was to die for. only problem I have is that it likes to get really dark on the bottom. Will try a couple of things to see if we can eliminate the darkness. Great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 23, 2008
I made this cake for my neighbors retirement party. It was delicious and moist. I used 3 sticks of butter, decreased the sugar to 3 cups and used vanilla extract instead of butter. I will definitely prepare again. I will use two extracts next time for even more flavor.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Photo by Ellen Vig
Reviewed: Apr. 6, 2008
Excellent flavor! A little eggy, and VERY sweet, but it tasted great. I made a pink castle cake with it for my daughter's birthday party and everyone loved it! Next time I will try cutting back the sugar by 1/2 cup.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Photo by WannaBeChef
Reviewed: Mar. 30, 2008
I cut the recipe down to 9 instead of 12. I only had 3/4 of a package of cream cheese. I used whole wheat flour instead of all-purpose. I baked the pound cake 8 minutes longer than suggested in the recipe. I didn't have a bundt pan, so I used a spring form pan. I cut half of it into pieces, and after reading that the cake freezes well, I placed the rest of it in the freezer. We'll see how it is later on. This was my first time making a pound cake, and it turned out great!
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Photo by WannaBeChef

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 3, 2008
I made this cake and gave it to my hairdresser as a thank you gift. Two other stylist in the shop tasted it and now they're paying me to make them cakes! I've been looking for a good pound cake recipe and my search is over! This is THE BEST tasting pound cake I have ever made. I think adding the egg whites is what makes this cake. I like old fashioned pound cakes and this is it! The texture is great, the taste is awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 6, 2008
I rarely write a review but this recipe is really great and deserves recognition.I have made it several times and have modified it with various flavorings but the flavor that gets the most compliments is the butter flavor. I have also used butter flavor Crisco to substiture part of the butter. This is a great recipe!!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 8, 2007
Kinda bland. Very moist and not too dense but not alot of flavor. I will choose another recipe next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 10, 2007
GREAT WITH BLUEBERRIES TOO! (make sure to roll them in flour before floding into dough so that they don't sink to the bottom)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 26, 2007
great recipe. I didnt seperate the egg but to retain moisture I added a cup of heavy cream to the recipe and some orange essence and everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 2, 2007
OH MY GOD!!!!! i am not a baker, but my grand mother is famous for her baking, so I know a good cake when i taste it. I wanted to impress my boyfriend and he dosnt always like my cooking, so I decided use this recipe....and this is the BEST BEST BEST pound cake I have ever made. Its flavor is to-die for.It is moist and rich!!!!!!! thanks
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 9, 2007
This is the best pound cake recipe I have ever tasted! Once when I made it I thought it needed a little longer in the oven, so I turned the oven off and meant to come back in ten minutes, but forgot and got back to it a half an hour later and it was still the moistest, most delicious pound cake I've ever eaten (except this recipe baked the proper length of time). I'd give it more than 4 stars if I could!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 23, 2007
When I baked it the smell was amazing and I nibbled on some crust when it was done to get a taste it was really good as well. But when we ate it later on after it had cooled it wasn't very good. It tasted plain and floury. I was dissapointed.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 18, 2007
I was not thrilled with this cake and neither was my family. The flavor was a little off though it was certainly rich. I do not think I'll be making this one again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 4, 2007
This was really moist. It seemed to be missing something, though. I think the problem was that I used unsalted butter. A little more salt (i.e. the amount found in salted butter) would have made a more flavorful cake.
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Photo by Paula

Cooking Level: Intermediate

Living In: Plant City, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 3, 2007
I made this cake a few weeks ago just to try it out, as I had read a bunch of good reviews on it. It was AMAZING. I've made pound cakes before, but this one is absolutely wonderful. The only problems I had with it was that the egg whites didn't form stiff peaks, so the next time I'll probably use some of the sugar with them. I also took it out of the pan too soon, so I would reccommend letting it cool for a while before doing that. Also, it took me an hour and 25 minutes instead of the one hour baking time. And I didn't have the butter extract, so I used vanilla and almond, and it turned out perfectly. I have friends already requestion that I make it again. I would definately recommend it.
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