The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 8, 2008
The Best pound cake recipe ever. Super easy and you just cant eat one piece it so good
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Cooking Level: Expert

Living In: Shingletown, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 8, 2008
I made this cake just to make a cake and it was a hit with my co-workers and my daughters friends. I even have some co-workers willing to pay me to make this cake for them for the holidays.I read all the reviews and made a few changes. i really didn't care for the cake flour so next time I will use all purpose flour. I added an extra stick of butter and 2 tspns of pure almond extract and 1 tspn of pure vanilla extract. It was also done in 60 minutes. I must admit it was very good...I will use this recipe again.
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Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 30, 2008
So incredible! I made this for Thanksgiving to use for strawberry shortcake. I'd never made this or any pound cake before, but I just followed the recipe exactly and it came out perfect. It's so dense and buttery and moist. My father-in-law said it was a new classic for our holidays! Thanks for this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 29, 2008
Delicious, dense, moist cake..doe not take much to satisfy but it was gobbled up at Thanksgiving. I did add a bit more vanilla and 1 tbl of orange to the egg and sugar mix. I poured into two 8 x 8 pans for 30 minutes. I also made the icing with 3 sticks of butter, 1 tbl of orange and 2 cups of powder sugar. I split the icing between the cakes, layered them and covered the top with 1 cup of blueberries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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Reviewed: Nov. 18, 2008
I thought it turned out great. I followed the advice of adding 2 tsp of vanilla, and butter/cream cheese at room temp. It took a little over an hour and a half to cook, and turned out so pretty. The texture is amazing and the taste is wonderful. For a pretty finish I drizzled powdered sugar frosting over the top.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 10, 2008
I thought this cake was okay. The people I made it for did not give me rave reviews so I think that it was just so-so.
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Cooking Level: Expert

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 9, 2008
I thought this was very good. I followed other reviewers tips and made sure my cream cheese, eggs and butter were at room temperature. I tried the "cold oven" and it seemed to work out well.I also used the cake flour (Swans) and used two teaspoons of vanilla extract. Wait a day before eating to get the full flavor affect.
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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 4.68 star rating.
Reviewed: Nov. 9, 2008
What can you say about cream cheese pound cake except "more please!" This is a moist flavorful cake that doesn't need anything more!
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Cooking Level: Intermediate

Home Town: Polson, Montana, USA
Living In: Fargo, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Photo by sarah
Reviewed: Nov. 9, 2008
YUM! This is a very dense and flavorful buttery pound cake. I didn't read the directions correctly and beat the sugar and butter and then added the cream cheese. I beat in three eggs at a time. It still turned out perfect. I added an extra teaspoon of vanilla. This would be good for carving and rounding top edges, frosting with buttercream and topping with fondont. Froze well. I made another cake using a chrysanthemum bundt pan. This recipe is too much for this pan...fill the bundt pan with a 1.5 inch space from the top edge. Bake at 325F for 1 hr. 20 minutes. Decrease heat to 275F and bake another 10 minutes. Soooooo goood...like velvet.
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Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 9, 2008
This cake was the best hands down it is so moist i loved it the only thing different that i did was i used 2 cups of butter which is 1 pound of butter and it was perfect loved it, loved it, loved it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 4, 2008
Great pound cake. I made this for my grandson's birthday. I used a 3-D Thomas Train pan that required a dense cake for the "train" to stand up and this was it. Moist and tasty. Will make again in another pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 22, 2008
I wish I could give it 6 stars!! I tried many recipes, William Sonoma etc, but they all needed something. This was perfect. I added abit more vanilla but that was my preference.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 19, 2008
One star for the taste. Sadly, in order for this pound cake to be fully baked inside, the outside takes a beating by becoming too crisp for a pound cake. The crisp outside does not make for cutting smooth, clean slices. Sorry to say, I will not be saving this recipe. I truly don't understand the great reviews it did get.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 17, 2008
This cake is excellent! It's so moist The vanilla and crunchy bottom make it great. I love it. Came out perfect. Thanks for the recipe.
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Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 11, 2008
D-lish!
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Cooking Level: Intermediate

Home Town: Longview, Washington, USA
Living In: Oceanside, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 10, 2008
Melt in your mouth, but too dense for me.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 10, 2008
Really really great!! I added maybe an extra half teaspoon of vanilla. After about 45 minutes at 325 I was worried that it was getting too brown, so I dropped it down to 300. Total baking time was about 1 hour 10 minutes and perfect brown crust. Too afraid to try it in the cold oven but maybe next time. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 30, 2008
I was a little disappointed in this cake after reading all the positive reviews. I made this cake and followed the instructions to the letter. I checked it after 1 hour and it wasn't done so I let it go the last 20 minutes. The whole bottom of the cake burned. I cut off the burned part and ate the rest with ice cream. It had okay flavor but nothing spectacular. I will still be searching for the perfect pound cake.
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Cooking Level: Expert

Living In: Union City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 19, 2008
What an amazing pound cake! With the exception of making it in two loaf pans I did not change a thing. Turned out perfect...and SO YUMMY!!!
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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA
Living In: Denton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 15, 2008
This is exactly my personal recipe handed down for generations in my family. To really add some flavor, substitute vanilla butter nut for the vanilla extract. Also, to make a lighter colored cake, I cut the temp to 300 degrees and cook for a longer period. To lighten the recipe, I've used lowfat margarine, eggbeaters, and lowfat cream cheese. It only changed the texture to a more spongy feel--but still as tasty and appreciated by the women in my office. The trick to making a great cake is beating in air by alternating 1/2 cup flour to 1 egg--beating after each flour and each egg addition. It has lots of starts and stops; but, it is so worth it!! This is my personal favorite cake recipe as it so versatile!
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Cooking Level: Intermediate

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