Reviewed: Aug. 30, 2009

I made this for my wife and it was VERY good! I also left the butter and cream cheese out to soften for a couple hours. Tossed in some mixed berries (I wouldnt recommend whole strawberries). Only thing wrong with the recipe is the bake time...I would recommend 1 1/2 hours at 325. Came out great!!

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livinfulltilt

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Reviewed: Aug. 24, 2009

This is really really really delicious. I made it just as it's written, left out the cream cheese and butter so they were nice and room tep and it came out SO very rich and moist. I can't wait to make it again. It baked up really lovely, it was a gorgeous uniform crumbo and was like velvet on the tongue. Will absolutely make this again and again !! Thanks!

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tofoi

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Reviewed: Aug. 23, 2009

I usually bake a cake once every two weeks or so, and I must say, this is THE best pound cake I have ever tasted. And it's probably the best cake in general that I have ever had. It is a category to itself. When baking it, I substitute almond extract for the vanilla. And I substitute half a cup of sour cream for half a cup of butter, and I add about 2/3 cup of buttermilk. When I baked it the first time, I made a key lime glaze out of boiled key lime juice (1/2 cup), sugar (1 cup), heavy whipping cream (2/3 cup), and butter (1/2 cup).

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NOSPINJO

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Reviewed: Aug. 19, 2009

Loved it, very moist. I brought all ingredients to room temperature and started baking in a cold oven. added a teaspoon of lemon extract and it was perfect.

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Rita

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Reviewed: Aug. 18, 2009

This is a good recipe I will use again and again, and everyone loved it, however, I cooked it in two layer cake pans, I used 'cake flour', so I didn't have to cook it death (as instructed), which also left it nice and moist. Loving it!

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Daisy

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Reviewed: Aug. 18, 2009

This was one of the best pound cake ever, i have tried a few pound cakes and every time i had the came complaint that they were too dry but wow this cake turned out to be so moist and so tasteful it was a hit I made it last night and for sure i will make it again my wife and kids they love sweet bread and i used to spent a lot of that but now i have found this awesome recipe. It was so easy to make and tasted great. the only thing i changed was i added 1/4 teaspoon of baking powder and next time i will not pt my oven to 325 because it made the outer get a lil too dark so next time i will cook it at 300 or 250 other then that it was a hit, all thumbs up

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aonty

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Reviewed: Aug. 16, 2009

This was delicious! I had cream cheese that I needed to use and thought why not give this a go?! I have found a new treat to make friends. Perfect, color is great, very moist and sweet! Yum!

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MaryJane D.

Cooking Level: Beginning

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Reviewed: Aug. 15, 2009

The best pound cake recipe I have ever tasted. I will fix this again and again.

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Kim Williams

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Reviewed: Aug. 14, 2009

The taste is awesome, but mine didn't set up properly. I had all my ingredients at room temp, and whipped it all up with my KichenAid, so I really don't know what went wrong. My toothpick came out clean at 1hour20min, but when I cut it this morning, it clearly needed more time. I will attempt this again some day!

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Tillybug

Cooking Level: Intermediate

Living In: Bradford, Ontario, Canada

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Reviewed: Aug. 9, 2009

I always get rave reviews when I make this recipe. It's a great to use as a base for carved 3-D cakes.

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shutterbug

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Reviewed: Aug. 7, 2009

The cake was delicious. I didn't give it 5 stars because it was a bit too dense for my taste, and by the time the inside was cooked well enough, the outside was too hard. Maybe it needed to be covered for a bit of the baking time. Other than the texture, it really did taste great.

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Phiny

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 2, 2009

i have made this pound cake a number of times~it is my mother in law's absolute favorite!!! the only thing i add is almond extract! AWESOME! thank you so much for the recipe!!!

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Dorothy

Cooking Level: Intermediate

Home Town: Stevens, Pennsylvania, USA

Living In: Thurmond, North Carolina, USA

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Reviewed: Jul. 27, 2009

This is my go-to basic pound cake recipe. The exchange of cream cheese for some of the butter in other recipes gives it a nice, subtly differnt flavor.

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JenB

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Jul. 26, 2009

This cake has the best texture! I followed the recipe with the exception of beating each egg until fully incorporated before adding the next. Used as layers for my tiramisu!!!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 26, 2009

As others have noted, I have made this cake, or a near exact version of it, for many, many years. I prefer to use cake flour rather than all purpose, and a full tablespoon of vanilla. The cake is heavy, dense and very versatile - great topped with berries, used for carved or decorated cakes, or just on it's own. You could also add different flavorings or extracts, the zest of oranges, lemons or limes, use brown sugar rather than white, or add fruit or nuts! It's rich, delicious, perfectly flavored with the vanilla and the mild hint of cream cheese. This time I added a full pint of blueberries and topped it with a simple glaze of lemon juice and powdered sugar. A classic, go-to recipe for the perfect pound cake!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 25, 2009

This makes a ton of cake. Very good, but very dense. If you like it rich, this is the recipe for you. I used it as the base of strawberry shortcake. It went over well with my family and friends.

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IncensePeppermints

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

This cake is amazing! I used organic sugar but only 2 1/2 cups, I substituted buttermilk for 1/2 cup of the butter and I used Lowfat Neufchatel. I also doubled the vanilla per others suggestions. Now this is the best part I replaced all of the flour with soft white wheat flour. I double sifted it, and only folded it in at the last. It cooked in a Bundt pan for 1 hour and 10 minutes. Truly this is the most excellent recipe. Tastes like a moist sugar cookie almost when served warm at least that's what my two teenage daughters said. I wish I could give this recipe more stars if for no other reason than converting so flawlessly without compromising taste, or texture. Today was my birthday and I was craving something to go with fresh raspberries and whipped cream and this is marvelous! THANK YOU! THANK YOU! THANK YOU! For posting this recipe.

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My5LittleDucks

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Reviewed: Jul. 18, 2009

I made this for friends, served with blueberries and fresh whipped cream, and it was a big hit. I followed the recipe except for the addition of a teaspoon of almond extract for a little more flavor and a quarter teaspoon of baking powder. I sifted the flour three times as recommended by another reviewer. No one thought it was too sweet.

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Renee

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Reviewed: Jul. 17, 2009

Delicious! I omit the sugar to 2 cups and add chocolate chips, 1 tsp pure almond.....moist and really good!! my Kids love it Thanks for sharing the recipe yummmm

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