Reviewed: Jan. 26, 2009

Excellent! I didn't change a thing. It rose above my bundt pan, to make a crunchy layer. The inside was moist and perfect! I will surely make this again!

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Boos_Mommy

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Reviewed: Jan. 25, 2009

This was a very easy pound cake. The first one I have ever tried to make. It turned out excellent. I used two teaspoon of vanilla but followed to the exact recipe.

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jo1977

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Reviewed: Jan. 25, 2009

This cake is DIVINE! Made it for my son's birthday party today and everyone RAVED over it! I didn't change a thing and made it exactly as the recipe stated. It was my first pound cake, but it was so delicious people could't believe I hadn't been making this cake for years!

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Tiffany

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Reviewed: Jan. 22, 2009

good, but way too sweet for my husband, and thats who i make it for. the density was perfect though, and it was very creamy. i will keep looking.

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SHAWNNA

Cooking Level: Expert

Home Town: Waco, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Jan. 20, 2009

when I made this my grandfather told me it was some of the best cake he'd ever had in his life!! Everyone one else like it too. I'm a beginner so this was the first time I'd ever made a cake that didn't involve a box-mix. The only thing that kind of went a little differently was that I had to cook it much longer than the recipe said to. But that was probably just my old oven being weird.

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Cindy

Cooking Level: Beginning

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 14, 2009

This cake came out great. I followed the recipe exactly. Everyone loved it.

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Jean-Henri Weldon

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Reviewed: Jan. 12, 2009

I've also been using this recipe for years, but with a lot more vanilla flavoring and I also add lemon extract. This is, in fact, the best and easiest pound cake recipe I have found so far.

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Autumnjoy57

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Reviewed: Jan. 9, 2009

I guess I was hoping for an allstar cake after seeing all the 5 stars. The batter was sooo delicious we should have just eaten it raw. I had to bake for 1 hour 40 minutes in order to cook thoroughly, therefore the outside crust (that touched the pan) was burnt :(. Still warm, it tastes way too sugary...but the next day it is quite good. Perfect texture, husband loved it, daughter said it tasted like egg. If the whole crust could taste like the crunchy top (or really the bottom when taken out of the flute pan)it'd be fabulous. We had to eat cut off the crust. I added the extra vanilla. I will try to bake again reducing heat part way through, or bake in multiple loaf pan making cakes not too tall/thick to avoid burning.

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LOVEYOURRECIPES

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Reviewed: Jan. 5, 2009

Came to add my 5 stars to this great recipe. Using a stand mixer is paramount to getting the right texture to this delicious pound cake. All ingredients at room temperature is what makes this cake work the best. I did add 1 extra teaspoon of vanilla but followed all other directions. This did puff out of my bundt pan when baking and became that crunchy bottom when turned out on the cake plate. I also had to bake it for 1 hour 50 minutes at 325 degrees, started in a preheated oven. All said, this is my keeper of a pound cake recipe, it was what I was looking for for both taste and texture. Next time I think I'll try using two loaf pans instead for the traditional shaping. Thank you for this great recipe!

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jan. 4, 2009

Just took this out of the oven. I used this recipe to make 2 loaves, which were slightly brown and crunchy on the outside, and perfectly textured inside - dense, but still light, if that makes sense. Thanks for this keeper!( I did increase vanilla to 2 tsp.)

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opentoedshoesan

Cooking Level: Intermediate

Home Town: Burlington, New Jersey, USA

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Reviewed: Jan. 3, 2009

I only have an electric hand-mixer, not a stand mixer, but I was able to blend the cheese/butter/egg/sugar until it was as fluffy as could be, no difficulties there. This recipe is indeed delicious, I doubled it & made 4 mini-loaves, baked them first, then 2 regular-size loaves & baked them together, so as not to have to open the oven too many times..unfortunately I dropped one of the large loaves while poking it with a skewer, so my hubby got to have what was left as a warm treat with ice cream right away! Served it with a rum-soaked fruit compote a friend gave us for Christmas, unbelievable. This recipe will be a favourite for many years to come...& the whole house smells fantastic! Even the neighbours commented as they walked past!

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JPCOOKSALOT

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Reviewed: Dec. 29, 2008

Very easy to make, but I had to cook it a bit longer. My boyfriend and I loved it!

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Halz

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Kent, Ohio, USA

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Reviewed: Dec. 28, 2008

Tasted too much like flour.

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mc

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Reviewed: Dec. 27, 2008

I prepared this cake following the recipe with one exception after reading the other reviews, I added another teaspoon of vanilla. The cake was ready after 1 hour and 10 minutes. This was one of 3 cakes that I baked for Christmas and it was the biggest hit. Thanks so much for what will be one of my holiday classic recipes!!

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kim1boo

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Reviewed: Dec. 24, 2008

Excellent! I used the recipe as is, using regular all-purpose flour. It came out moist but light. I'll definitely use this one again.

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Chanequa

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Reviewed: Dec. 23, 2008

Oh my goodness. This is heaven!! I wasn't going to review because I made two changes. But this smelt so good I just had to try it before it was even cool, and it is the best thing ever. The changes I made was to add 1/4 tsp salt and instead of 1 tsp vanilla I added 2. It is SO good and I am so glad I made it for Christmas to take to my in-laws!! Maybe I'll finally impress them with something!

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Abigail Dawn

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

I made this for a holiday gathering and many had ask for the recipe ...I told them where they could find it,needless to say this pound cake was great!!

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geohiker

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

OMG is this good! You could add chopped ham to this as well for a variation

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LeAnn

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Reviewed: Dec. 18, 2008

This is very delicious and moist!!!! I left it in the oven a tad too long so the sides got a bit brown and crunchier but MAN!! Its delicious and you can really taste the cream cheese!

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