Reviewed: May 26, 2012

This was so easy and so good! Nice and moist! Brought all the ingredients to room temp before starting and used a bundt pan. I wanted to have a dessert in the freezer that would be easy to take out the morning I'm entertaining and serve with ice cream and berries. I did add a teaspoon of vanilla.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mickdee

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: May 24, 2012

really good

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: May 6, 2012

Delicious! I bake this recipe using mini loaf and mini bundt pans to make single servings and freeze them for quick, easy desserts.. Just slice and add fresh strawberries or canned peaches with whip topping.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FancyCookingBamastyle

Reviewed: Apr. 2, 2012

Made for a bake sale. Great look and great taste!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TRE8JSE

Cooking Level: Intermediate

Reviewed: Mar. 24, 2012

This is an excellent recipe. I am gluten free and changed the flour for gluten free flour made of Millet, Sourghum & Tapioca starch. The result was a perfect Pound Cake !

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Allen & Linda

Cooking Level: Intermediate

Reviewed: Feb. 28, 2012

i love cheese, cause of taste i love so much. As long as it contain with cheese, my best favourite.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cathy

Reviewed: Feb. 10, 2012

Came out perfect! I love this recipe so much, it was so quick and easy. The cake came out perfect and it was nice and moist cant wait to make again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Taranoelle

Cooking Level: Expert

Home Town: Palm Beach, Florida, USA

Living In: Tallahassee, Florida, USA

Reviewed: Jan. 25, 2012

It's yummy. But I didn't follow the recipe by adding 3 cups sugar but cut half off. 3 cups could be too sweet that ruins my taste bud and it's bad for health too.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

goddess

Reviewed: Jan. 25, 2012

This is a delicious pouncake with a great texture. I have made it a few times and my favorite included one teaspoon each of vanilla and almond extracts. Be sure not to overbake for maximum moistness. Check for doneness after the 1hr. and 10 min.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Wandabread

Home Town: Los Angeles, California, USA

Reviewed: Dec. 23, 2011

I reduced the sugar to 2.5 cups and add vanilla and almond extract. I've also tried it with cake flour, which produced a finer texture. Great pound cake!

Was this review helpful? [ YES ]
4 users found this review helpful