The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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Reviewed: May 26, 2009
Delicious cake, very moist. I loved how all the flavors combined so well.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.74 star rating.
Reviewed: May 19, 2009
I don't know what went wrong. The cake was very wet and had a wierd after taste(I think it was the almond in the glaze-wet stuff). My family would not eat it and I ended up throwing it out.
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LJ

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The reviewer gave this recipe 2 stars. This recipe averages a 4.74 star rating.
Reviewed: May 5, 2009
i made this cake on Monday my family loved it but i did not like it.but i did not use butter extract.
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Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 23, 2009
Oh my, do yourself a favor and make this cake! I made a citrus pound cake and everyone was so excited to eat a second piece. Normally I end up throwing out the last couple pieces of pie/cake, but not with this recipe!
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Cooking Level: Intermediate

Living In: Erlanger, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 14, 2009
This is the absolute best pound cake. I especially love it with strawberrys for strawberry shortcake! Everyone that I have served it to has loved it. Definitely a keeper!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 13, 2009
I like to review a recipe as it is written, not rate it with changes made. This was good but I wasn't as huge a fan as most. I would not bake it quite as long. I also prefer a more dense texture to a pound cake. This was lighter like a yellow cake. The flavor was good but it seemed very strong and syrupy sweet where it was soaked in, and lacking in the middle. Not bad but I think I'll keep looking.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 13, 2009
Thanks for the great recipe!! Wonderful flavors, everyone LOVED it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 8, 2009
This cake is wonderful. My family loves & my daughter wants me to make another for her b-day. I did not read directions correctly so I put the whole amt of extracts in the cake. It is yummy that way. We will eat this one quite often.
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MEL

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 3, 2009
FABULOUS! This is now my go-to recipe for dense, moist, yummy yellow cake. I turned this recipe into a homemade rum cake (all the other rum cake recipes seem to start with "buy a box of cake mix..."!) by substituting rum for all the extracts except for vanilla. YUM! I used a bundt pan, and while in the oven the cake rose a bit over the top, as it cooled it settled down to just filling it to the brim -- a perfect size! Thanks so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 31, 2009
ABSOLUTELY AMAZING! This is the best cake I have ever made. So many compliments & requests for the recipe. Worth every calorie!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 31, 2009
Beacuse of the way the recipe is written, I confused the amount of sugar that was suppsoed to go in the cake with the amount that was supposed to be in the glaze and actually on put one cup of sugar in my cake. I also added orange extract which technically made it a Seven Flavor Pund Cake (if you include the butter extract as a flavor). I was kind of bummed about not having enough sugar so to compensate, I added an extra cup of sugar to the glaze and poured it on thick when the cake was fresh out of the oven. You couldn't even tell the difference. The cake was delish and all was great at the end of the day. In all honesty, I believe if you use 3 cups of sugar in the cake there's no need for the glaze... it would be too much.
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Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 24, 2009
Very good cake, extremely moist. I followed the directions exactly. A couple things should have been mentioned in the recipe. First, you cannot fit all batter into a bundt pan-it almost overflowed and when flipped onto a platter it didn't look as good because it had baked out of the pan and looked flat and odd shaped on the bottom. So, do not use all batter for this cake. Secondly, it didn't say to let it sit for 10 minutes or so before you flip and glaze. A hot cake cannot come right out of the pan. Let it sit for awhile and then glaze it. If you want to fit all of the glaze on you will have to brush it on until it all soaks in. Great flavor overall. The texture seemed a little too soft to cut nice.
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Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA
Living In: Sarona, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 3, 2009
This was the first time I made a pound cake that incorporated so many flavors so beautifully. I truly enjoyed this as it brought me back to my childhood of summer cookouts in the country. Pound cake is not something I make often but when I do, I will surely use this recipe.
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 2, 2009
This is the one I tried so far, not the sour cream pound cake. This came out perfect the first time and I enjoyed the granulated sugar glaze versus a powdered sugar glaze.
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Home Town: Harlem, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 9, 2009
I must say that this is one of the best pound cakes I've had. A must try!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 2, 2009
wonderful! Will be making this again!
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Cooking Level: Expert

Home Town: Annandale, Virginia, USA
Living In: Barnegat, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 26, 2009
This pound cake is yummy! I made it for my family and it was gone by morning. planning to make it again today (only 2 days later) The only thing I did different was omited the almond extract. I also thicked the sauce for on top slightly. highly recommended!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 14, 2009
I have made this cake 3 times. The first time was a disaster I used self rising flour instead of all-purpose so it was salty and spilled all over the stove. I made it again for Thanksgiving and the batter made a bundt and a loaf. I made it again for Christmas to take to work. I go tmany complements on this cake. It was the best cake I ever made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 13, 2009
This cake is absolutely amazing! I am not much of a pound cake person, but this one is GREAT! Thank you so much for posting this recipe, this went into my book of favorites immediately.
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Cooking Level: Intermediate

Home Town: Reeder, North Dakota, USA
Living In: Harrisburg, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 12, 2009
This pound is very good. My husband ate almost the whole thing. He loved the crust it made and my kids said, it was the bomb. Excellent recipe. Thanks
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Beloit, Wisconsin, USA

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