Reviewed: May 9, 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!!!

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rachelshavon

Cooking Level: Expert

Home Town: Park Forest, Illinois, USA

Living In: Tarawa Terrace, North Carolina, USA

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Reviewed: May 7, 2009

very good.

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: May 3, 2009

Awesome! I took the suggestions of others and used Swan cake flour and an extra teaspoon of vanilla. I'm salivating just thinking about this cake. YUM!

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LUNCHBOXCHRYSSIE

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Reviewed: May 3, 2009

Superb! This is the first pound cake I have ever made and it turned out exceptional! I followed the recipe exactly with the exception of adding lemon flavoring along with the vanilla. I also topped it with a simple lemon glaze made from powdered sugar and lemon juice. I didn't ice it completely, just drizzled it over the cake. It added pops of lemon flavor here and there. I tasted the cake prior to drizzling the glaze and it was equally as good without it. This is a wonderful recipe, that presents a moist flavorful cake. I love it!

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SherylAnne

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Reviewed: May 2, 2009

WOW! This is a fantastic pound cake!! Great flavor, great texture! Made and baked exactly as recipe stated. Key is BEATING butter and cream cheese, as well as after each addition of eggs. Thanks for the recipe!

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Faith

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Reviewed: Apr. 28, 2009

This is a light and flavorful pound cake. I've made it using almond flavoring also. I was responsible for coffee type cake between services at church one Sunday. I lie not, when I say I saw several ladies actually wrapping pieces of this cake in napkins and conspicuously slipping it into their purses!

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battlelakebaker

Cooking Level: Intermediate

Home Town: Battle Lake, Minnesota, USA

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Reviewed: Apr. 28, 2009

I've been holding off this review for a couple of weeks now.. It never got fully eaten =( Not sure why though, it tasted good but it just sat amptly on the counter all week until finally I gave it to the dog. Who didn't even want it!!! It was great in the Easter trifle I made, however, so I'd like to thank you for that. But I don't think I'd make it again..maybe we jsut don't like pound cake or MAYBE they wanted frosting..hoo humm..Thanks for sharing!!

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 27, 2009

Greatest pound cake ever...don't change a thing!

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KQUINONES

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Reviewed: Apr. 23, 2009

5 stars, even though it wasn't exactly what I was hoping for. I did use cake flour as per another suggestion, and I did use room temp eggs, cream cheese, and butter. I didn't have any trouble with it burning or with it being raw inside, I think those reviewers may not have thoroughly mixed the cream cheese in. Warm cream cheese helps. The trouble I'm having, I guess, is that I'm used to a butter pound cake which is, I think, a bit more rugged and, well, buttery flavored. It IS velvety on the inside and so I probably will make it again when I want to top it with things (like berries & cream, or if I'm dying for a burst of citrus glaze) but for plain old snackin' pound cake, I'm going to have to try again, because this just isn't the same as my grandma used to make :-) But it's darn good!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 22, 2009

Great recipe! I grew up with all butter pound cakes, but adding the cream cheese gives it an added dimension. I beat the dickens out of the butter/cheese mix, then added sugar gradually. After adding the rest of the ingredients, I stirred in 1 tsp. grated orange rind and 1 TBLsp. orange juice. The batter was so creamy, it was good enough to eat right from the mixing bowl! The cake baked up nice and velvety. Just like Great-Grandma's!

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Kiz

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Reviewed: Apr. 21, 2009

I made this for a dinner party, and drizzled over it an white chocolate orange sauce. It was pretty good that night, but DELICIOUS the following days. If you are making it for an event I suggest making it a day or two before and just keeping it covered. My only complaint is that it took MUCH longer than the recommended time to cook. I made sure my ingredients were room temperature, but maybe my house is a little cooler than it should be and the items were too cold. Either way though it ended up delicious.

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Julie

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Reviewed: Apr. 18, 2009

my husband is a certified chef and the first time I made this cake he LOVED it! Thanks!

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achef'swife

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Reviewed: Apr. 17, 2009

I thought this recipe was delicious...it even makes your house smell amazing while it's cooking.

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most_lovable1

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Reviewed: Apr. 16, 2009

That is the best pound cake ever I just increse the vanilla extract ,delicious !!!

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michele

Cooking Level: Expert

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Reviewed: Apr. 16, 2009

my mom has made this pound cake for years. it never quite gets done, but that's the best part of the cake!

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mcintyr1

Cooking Level: Expert

Home Town: Eagle, Nebraska, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Apr. 12, 2009

Wonderful, simple and easy. Made it for a dinner at Church and it was a great hit. Hard to compete with those church ladies' deserts but this one did it. Thanks for sharing the recipe. A keeper indeed. Didn't change a thing!

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kim

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Reviewed: Apr. 9, 2009

I used 2 glass loaf pans. The tip I got for using glass was to cut the temp by 25 degrees. So I baked the loaves at 300 for an hour and 20 minutes. I started out with a cold oven, another tip I read. They were perfectly done! The only alteration I made to the recipe was I added a teaspoon of lemon extract. I did use the tip of having all ingredients at room temp. This was a GREAT recipe. So good and makes a ton. Froze the other loaf for next week.

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ValleyGirl

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 8, 2009

This recipe was good, and turned out well. I smelled so good while i was baking it, but I thought it was a little dry. It was definately not over cooked, but maybe that's just pound cake.

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barrtopia

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

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Reviewed: Apr. 4, 2009

This poundcake is a-mazing! I've been making it for years, and it's devoured each and every time! I usually make half of the recipe and make a loaf. It's wonderfully moist, rich in flavour, dense but still cake-like, and the golden yellow color is so lovely! Thanks for this recipe.

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Sarel

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Reviewed: Apr. 3, 2009

I am very grateful to the reviewer who mentioned she checked doneness with a toothpick and found her cake raw in the middle. I made this pound cake for a church carnival cake walk and it looked so nice when I got it cooled and glazed. Then I read her review and got worried. I had baked the cake for 1 hour and 25 minutes and used the toothpick test on it. It looked beautifully brown and had cooked for close to the recommended time so I took it out, let it cool and put a beautiful lemon glaze on it. After reading the review I thought I'd better cut it in half to check and it was doughy in the middle. I would have been embarrassed if someone had won that cake and cut into the doughy mess. I bake a lot but pound cakes only once in a while.The outside bits tasted very good - just wish I had cooked it long enough.

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