Reviewed: jul. 2, 2009

I'm only giving this a 4 because I think I'll need to make some high altitude adjustments. It had a great texture but didn't rise into a dome for me (altitude) I made 2 loafs in stoneware, I started it in a cold oven and it took just over an hour. I added a little glaze and served tith Passion Fruit mousse for a dinner party. Raves all around! Thank you.

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

Reviewer:

fishoutofwater

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

Reviewed: jun. 29, 2009

Nice, but a little bit dry...

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

Reviewer:

Colombiana

Cooking Level: Expert

Living In: Modesto, California, USA

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

Reviewed: jun. 26, 2009

The BEST pound cake I have ever had. It made for the best strawberry shortcake. I only doubled the vanilla and it cooked for exactly 1 hour and 20 minutes like the recipe stated. Thank you!

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

Reviewer:

lsfakios

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

Reviewed: jun. 25, 2009

This is now my FAVORITE cake EVER!! I increased the vanilla to 2t and the baking time to 1.5 hours (or basically until the outside of the cake looked DONE.) I can't believe how tasty this is. And the texture! Pure heaven.

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

Reviewer:

jsue3

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

Reviewed: jun. 24, 2009

This is a wonderfully moist pound cake. i used almond extract instead of vanilla and it was fantastic. I served it with strawberries and vanilla ice cream for Father's Day dessert!

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

Reviewer:

Debeye

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

Reviewed: jun. 24, 2009

Wow. I have never made a pound cake but this one got rave reviews. I used organic ingredients but otherwise I followed the directions exactly. I will be making this again.

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

Reviewer:

Alison

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

Reviewed: jun. 22, 2009

This cake was absolutely wonderful! I believe that the secret to this recipe is to make sure that your ingredients are at room temperature. I used my stand mixer, and it was so easy! This is the only pound cake recipe I'll ever use from now on!

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

Reviewer:

Amber Dawn

Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

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

Reviewed: jun. 22, 2009

Yummy! This is a super good pound cake. It has that crunchy sugary crust on the edges and moist dense center. Perfect. I used my wisk attachment on my kitchen-aid to really whip it up.

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

Reviewer:

texasweets

Cooking Level: Intermediate

Living In: Amarillo, Texas, USA

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

Reviewed: jun. 22, 2009

This is an amazing recipe! My cake turned out velvety and delicious - it was a big hit with everyone lucky enough to get a piece. I made two alterations to the recipe - I added 1 tbsp vanilla extract instead of 1 tsp and I added some heavy cream for moisture. Also, if you sift the 3 cups of all purpose flour three times, you can ensure the velvety texture :-)

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

Reviewer:

blissfulbaker

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

Reviewed: jun. 22, 2009

This was delicious! However, all of the batter wouldn't fit in my tube pan. I had to put the leftover batter into a loaf pan. So I got a whole tube pan cake as well as a small (it was only filled 1/2 way) loaf pan pound cake. It was raved over! Thank you so much! I will be using this recipe over and over again!

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

Reviewer:

Rachel

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

Reviewed: jun. 22, 2009

Only thing i changed was 2 tsp vanilla instead of 1. Turned out very moist with very good flavor

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

Reviewer:

Johnny Pancake

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Allen Park, Michigan, USA

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

Reviewed: jun. 3, 2009

UPDATE: Redid this recipe with the following modifications: used 1/2 cup less sugar and did increase the vanilla. Much better taste, much better texture. I did bake it in the 10inch tube pan and it did bake perfectly golden brown in about 1 1/2 hours. Love this recipe now! .........Earlier Review from Sep 2008: Followed this recipe exactly. It is too sugary for my taste, so if I make it again I will use 1/2 the sugar. Also I didn't have 10inch tube pan, so it made more batter than would fit into my 9 inch pan, I had enough batter left over to make 2 additional small cakes. Lastly, it took over 2 hours to bake. My neighbor loved the recipe, I'm willing to try it again with a few modifications.

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

Reviewer:

Tonysgdbg

Cooking Level: Expert

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

Reviewed: jun. 3, 2009

First time I've ever made a pound cake. Made it for the boyfriend and he said it was gooood. He's a sugar cookie kind of guy so I guess this was right up his alley. Probaly gonna be makin this one again...if he stays outta the dog house. :) Just made it a second time and made some simple changes but it is soooo good. I elimanated a 1/2 cup white sugar and substituted brown sugar. I also added a half a package of vanilla pudding and added 3 tablespoons vanilla (i love vanilla!) Hope yours will turn out just as good as mine!!

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

Reviewer:

Rachie

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

Reviewed: may 25, 2009

I just have to say this is THE best cake I have ever tasted in my entire life! I used margarine instead of butter, it was fantastic! I also made home made whipped cream and drizzled strawberries on top. I can't get over how great it was!!!

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

Reviewer:

MyasMommy

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

Reviewed: may 23, 2009

This is my first review ever and I felt the NEED to have to write a review for this super deliouse cake. I've made this cake several times and the past two time i have added chopped walnuts and i made a home made cream cheese frosting that i also found on the website and with those 3 things combined they are AMAZING together. And the cream cheese isn't overpowering in either frosting or cake but it is just right. LOVE IT... and so did the hubs which he is picky when it comes to cakes. so go ahead and try it, super easy and blissful.

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

Reviewer:

lillyann

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

Reviewed: may 18, 2009

Everyone loved it! It was moist and dense.

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

Reviewer:

soccerd0rkkk

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

Reviewed: may 18, 2009

This was very good. I added fresh raspberries (like in the picture), and also the zest and juice of one lemon. The texture was great, and the cake was very moist. I made mine in two round cake pans, and dusted with powdered sugar before slicing and serving. Thanks!

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

Reviewer:

Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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

Reviewed: may 11, 2009

I scaled to half, but added double the vanilla, and baked in a cupcake pan for individual cakes :) Perfect for strawberry shortcakes!

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

Reviewer:

Lindzann81

Cooking Level: Intermediate

Home Town: Tawas City, Michigan, USA

Living In: Newport News, Virginia, USA

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

Reviewed: may 11, 2009

I used fat free cream cheese because it was the only cream cheese I had- I used country crock churn style for the butter. When I made this I only made half of this recipe. I only had less than a tablespoon of vanilla it still tasted so yummy. I used reg white flour it still came out perfect! OMG I love this recipe- it tasted like cheese cake and pound cake at the same time. I've never had something like this before I loved it! I suggest that you use an electric mixer because the batter is very thick and dense. (hard to hand stir) It tastes so good!!! Love this da best ever!!!

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