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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jessica

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2007

The best pound cake I ever had. Dense, moist and very flavorful. I used lemon extract, SF pudding mix and light sour cream because that's all I had and it was plenty rich enough!!! I had to cook it at least 15 minutes longer because toothpick was very wet. It didnt' burn though. Also, I shouldn't have trusted hubby to grease the pan and promise to take it out of the pan after I went to bed. In the morning I broke it into pieces trying to get it out. Still delicous though, just glad it wasn't for company!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Maureen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2007

The cake was nice and moist and dense. Seemed to have a crunchy sugary "crust" develop...which was not what i expected. The cake too about 2hrs too bake through...not sure why.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2007

This pound cake was awesome. Very moist and light. I took it to work and it was gone in minutes. It was very easy to make

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Angelina Hall

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2007

This cake is absolutely delicious. I used lemon extract and it turned out fabulous. I also had to bake it a little longer than an hour to make sure that it was done all the way. This recipe is defintely going in the recipe box.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Whitney

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2007

I made this pound cake late one nite for church the next day and let it over cook, because I fell asleep. They still loved it and there was not one piece left to bring home! It was great!!!!!! I used 2 tsps of vanilla and added an extra 1/4 of butter. My egg whites did not peak as they were supposed to (my fault too tired to clean beaters), but the cake was still DA BOMB! My husband has already requeted another one! I served it stand alone as well! Yummy!!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Madison's Mom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2007

I chose this recipe because the picture by Erica looked so darn good. I wasn't disappointed. The cake turned out beautifully. I added 1 tsp of almond extract along with the butter extract (because it's just traditional in my family) and everyone said it was better than my usual pound cake recipe. I didn't taste it (dieting!) but I sliced it and boy, did it look good! Thanks for a great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2007

This Cake receives rave reviews everytime I bake it! I've made it many times in about 4 years (I think). I substitute the butter extract with vanilla and lemon from time to time. I also don't separte the yolks from the white and it turns out great. I leave it in the oven about an 1 hr and 10 minutes just to be on the safe side. Wonderful recipe and will continue to make for years to come!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kaye

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2006

Thanks Bonny for sharing the perfect cheese cake pound cake recipe. As of today I've prepared this cake three times and it's the only cake I will make in my home. I alternate the extract flavors between butter, vanilla, & butter depending on what's in the pantry. I wish I could eat it 24 hrs a day without gaining a pound, it so, so, so, GOOD!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Foxy24

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2006

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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

nurse397

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2006

This cake was perfect. Only thing I changed was I used butter nut extract instead of butter extract. My husband and kids ate it all in 2 days...my son cried because his brother got the last piece. So I will have to make this again and again. **I did have to cook it longer than stated..just use toothpick test**

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Jane T.

Cooking Level: Expert

Living In: Dothan, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2006

Absolutely scrumptious! I added 1 tsp. of almond extract and a half tsp. each of butter and vanilla flavorings in place of the two tsp. butter flavoring, and the cake turned out terrific! It had just the right amount of sweetness and a great texture.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DAISYMAE97

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2006

Yummy! I used only 1 cup of butter, 3 cups of sugar and 6 eggs to make it a bit healthier. It probably made the pound cake less fluffy but it was still delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

PINKTWIRL44

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 22, 2006

I baked this last night and it turned out sooooo goood! This was my first time to bake a lb. cake. This recipe was easy to make. The cake is very moist and reading the other reviews helped me to cook it longer b/c it wasn't done in an hour. Thanks.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lori

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2006

tried this and it was great - i didnt have any butter extract so i used almond extract and vanila - the substitution was very good - it was very moist and tasty - used a wilton #502-1208 loaf pan with flour and crisco in it and it just fell out after cutting the sides - also had to leave it in for almost 20 extra minutes - either way it was great - thank you

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NORM2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2006

So far, I have made this pound cake three times, it has been perfect each time and earned rave reviews from everyone who has tried it!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

SNSB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2006

I made this cake for our family Easter dinner, and everyone loved it. Very moist and very gone. After everyone finished desert, they got their to-go bags out and wrapped up the remaining cake to take home. A definite keeper.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LORI

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2006

Easy to make, heavy cake, moist and delicious. I have baked this cake four times. Added a very light shiny orange fruit glaze. Tastes great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

racquelclemente

Cooking Level: Intermediate

Living In: Sintra, Lisboa, Portugal

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2006

VERY good pound cake. Simple to make. Will DEFINATELY make this one again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Candice

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2005

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.

Was this review helpful? [ YES ]
7 users found this review helpful