The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 26, 2005
My 1st pound cake! It turned out crunchy on the bottom and so nice and moist inside. My 4 year old never eats all of her store bought cake -- she asked for 3rds!!! I have to make myself not have another piece. I am SO PROUD! Thanks for a fantastic and well written recipe. I'm ready to make another one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 4, 2005
my cake nearly overflowed in the oven it was so fluffy! the outside almost looked burnt by the time the inside was done, but it was SUPER MOIST & we liked the crunchy crust. this replaces my betty crocker standard just because of how moist it is! the taste isn't much different than most pound cakes, but the moisture difference was extreme & well worth the recipe!
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 21, 2005
I will say first off that this cake is delicious, even though cooking it was a bit amusing for me. I made some modifications that others used, almond extract and vanilla, and followed the recipe very carefully. I cooked it 1 hour in a bundt pan and checked it with a toothpick... next time I will use a whole knife as when I flipped it over, batter flowed out profusely!! I plopped it back in and baked some more. Took about 1 1/2 hours and still wasn't quite done. We ate it anyway. It was yummy:)
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Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 7, 2005
This Pound cake was so good. Every one loved it and wanted more. It was a little more trouble than average but well worth it. I made it with Almond instead of butter estract.The almond was great and I am sure the lemon would be wonderful too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 2, 2004
Didn't have the butter extract, so i used almond extract instead or you could use vanilla extract as well. This cake is delicious!
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Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA
Living In: Noble, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 14, 2004
Excellent! My husband's family loves pound cake and they all thought this was the best they had tasted!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 5, 2004
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!
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Cooking Level: Expert

Home Town: Marysville, Washington, USA
Living In: Hansville, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 1, 2004
This should really be a 4.5 star...my family gives rave reviews with only one complaint -- I can't seem to figure out how to keep it from getting too dark on the outside and done in the middle. Oh well. Maybe it's my pan!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 1, 2004
This did not turn out for me for some reason-the inside was mushy and the top burnt. I must have done something wrong...
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 12, 2004
Fantastic pound cake. I've made twice in the last three weeks. Once just to serve with strawberries and the next time in a trifle recipe. It tastes just like the Sara Lee pound cakes my mom would buy as a kid...but homemade! I didn't use butter flavoring, just one tsp of vanilla extract and a half tsp of almond. Very good and I may try more variations with lemon and poppyseeds or blueberries.
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 20, 2004
this is the best pound cake i have ever made!all my family loved it .very moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 19, 2004
delicious!! great for strawberry shorcake
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 22, 2004
Wow! I've made this pound cake several times now and everyone raves and wants the recipe. I always make it the day before I need it because it even tastes better when all the flavors have had time to meet. Very moist.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 30, 2004
The cake tasted good and looked good, but not great! It was not as dense as I wanted it to be, and a little dry. My husband really liked it, though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 14, 2003
I thought this cake tasted awsome after I altered it to me and my family's liking. First thing I did was decreased the sugar to 2 1/2 cups, the eggs to 6 and the butter extract to 1tsp. plus added 1 tsp of lemon extract and 2 tsp. of vanilla extract. And as I said before it was awsome. For some reason though it got a little too brown on the bottom when I flipped it out of the pan. Don't know why, but the next time I'm trying loaf pans to see if that makes a difference. Once you cut off the burnt sides it was awsome, especially with a big glass of milk. It was very moist also and makes a good bit. This recipes a keeper for me! Thnks for submitting it Bonny!
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Cooking Level: Expert

Living In: Cumberland, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Aug. 1, 2003
OH BONNY!! I'd like to thank you very much for sharing this recipe! This cake didn't last three days in my house, everyone absolutely loved it. The cake came out perfect it was very moist and flavorful. My boss wants the recipe and I don't even want to share it. I could go on and on about this cake, but to make a long compliment short, Bonny THIS CAKE IS THE BOMB!! :O) THANK YOU SONJA
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Cooking Level: Expert

Home Town: Melbourne, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 26, 2003
I did not have any butter flavor so I used almond extract in its place. I also added the zest and juice of two lemons. I then topped with icing that had zest and juice from a lemon. Even though I only had 5 eggs it turn out yummy!
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Cooking Level: Expert

Home Town: Katy, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 27, 2003
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 17, 2003
The cake was great even though I didn't have butter flavoring, I used lemon & vanilla; only used 6 eggs and the next time I'm only using 3 cups of sugar. It was very moist.
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Cooking Level: Intermediate

Living In: Lindenwold, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 20, 2003
This was my first time in baking a pound cake and this one turned out wonderful. Very moist and just delicious. My whole family loves it. I've made it three times now. It comes out the same every time. I brought some to work and everyone loved it there too. I plan to use this recipe for my gift giving at Christmas.
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