Reviewed: May 16, 2012

This recipe is AMAZING! I am an amateur cook ( just moved out of my parents house and trying to learn how to cook for myself! )and i found this recipe really simple and easy to follow. I was really scared when the batter came out thick, but i went ahead anyway and i got a really moist rich dense cake! My friend and I cut some slices added some whipped cream and strawberries and had a delicious girls night in! Thumbs up to whoever created this recipe... again, its really easy for beginners!

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Reviewer:

secret.shopaholic

Reviewed: May 11, 2012

I just made this today and let me just tell you that it is an awesome recipe. I did use cake flour instead of all-purpose flour and sifted it twice before I added it to the cream cheese & butter mixture. I also used 1 1/2 teaspoons of vanilla extract and 1 1/2 teaspoons of lemon extract. The flavor is perfect and the texture is like velvet. This recipe is definitely a winner and I will be making this again.

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Reviewer:

siehnah71

Reviewed: Apr. 25, 2012

This is a very good pound cake, however, in my and my family's opinion it is too sweet. First time I made it with 3 cups of sugar, second time with 2-1/2 cups. I'm thinking the third time will be the charm with 2 cups sugar. Everything else was absolutely perfect--texture, moistness, flavor. With pound cake, technique is what makes it good--room temperature ingredients are a must, and a stand mixer will definitely get everything incorporated perfectly.

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Reviewer:

Lisa

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Reviewed: Apr. 22, 2012

great cake... i added rum extract and beat the egg whites and folded those in. i also made sure my butter eggs and cream cheese were at room temp. this came out to be one of the best cakes i have ever made

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Reviewer:

ajablue

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Reviewed: Apr. 19, 2012

This cake is wonderful !!! You can't eat just one slice!!! I added 3 teaspoons of vanilla !!!

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Reviewer:

1077bailey1077

Reviewed: Apr. 6, 2012

One of the best pound cakes I've made. I used 2 teaspoons vanilla extract and started in cold 300 degrees oven. I also used cake flour. Delicious.

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Reviewer:

miss hicks

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

Living In: Lynchburg, Virginia, USA

Reviewed: Mar. 20, 2012

This is a wonderful pound cake. You can do anything to it and it turns out beautifully. I love to add the zest and juice of one lemon. Then glaze with a mixture of icing sugar and lemon juice. Stunning. Thanks for a great great recipe!

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Reviewer:

steffip

Reviewed: Feb. 20, 2012

this was delicious. very moist & liked the cream cheese taste. yummy with freshly whipped cream & sliced strawberries! YUM!

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Reviewer:

LydiasCozyCorner

Reviewed: Feb. 18, 2012

This sucker probably puts on a lot of pounds, but the taste and texture is amazing and worth ever pound. So good. I substituted the vanilla for almond extract. Delicious!

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