The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 4, 2009
Being from the Czech republic- I know a lot about bundt cakes. I tried this one and it came out amazingly delicious. The perfect pound cake taste and flavor+ ideal moisture. Definitely 5 stars to this recipe and to Gina. PS: I made it 2 days ago and making a new one today since the whole cake is gone(two people)now!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 18, 2009
This is a recipe everyone should have in their files. Do not understand reviewers that said it didn't have enough flavor and wasn't moist. Definitely have to use butter and beating is very, very important. Thanks for submitting.
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Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 11, 2009
I really like this recipe! The cake came out moist and had alot of flavor. I would recommend using room temperature butter and cream cheese. This gives the cake a lighter texture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 10, 2009
I made this EXACTLY the way the recipe said and it was perfect. Doesn't have the oily moistness that store bought pound cake has. Drizzled a simple orange glaze made w/ 10x and orange juice concentrate and it was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 18, 2009
A very moist and delicious cake - - - though personally would prefer a stronger flavor. Next time I will TRIPLE the amount of lemon and maybe even add some rind and real juice..... otherwise AWESOME - rich and tasty!!
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Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada
Living In: Raeford, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 9, 2009
We really enjoyed this recipe!
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Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 27, 2008
I'm sorry to say-this cake was dry. I cooked it less time than indicated on the recipe so as to avoid dryness. The flavor is fine, but if I were to make it again, I would use oil instead of the butter. I'm certain this would make the cake much better.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 10, 2008
Okay, after many attempts at other recipes, this is the one that my fiance goes crazy for (he's the REAL pound cake lover)! It's moist and turns out beautifully every time I've made it. I noted that there are some folks that said it turned out dry and I can't understand how. This one is a keeper, for sure - both for taste & ease. Thanks for a great recipe.
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Cooking Level: Expert

Home Town: Arleta, California, USA
Living In: Simi Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 31, 2008
This turned out very well and the taste was absolutely delicious. I will make this again.
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Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 11, 2008
My most favorite pound cake recipe. I tweak the flavorings as desired for different outcomes and it's always great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 16, 2007
This is a wonderful pound cake. My familys favorite for parties.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 14, 2007
i tried another pound cake recipe and this one is by far the best...my husband a huge pound cake lover really liked. that one great recipe!!! PS- ....I suggest adding 2 or 2 and a half cups of sugar instead of 3,if you don't want it too sweet.
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Home Town: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 13, 2007
This is a good, solid recipe. I only used 2 cups of sugar and used almond and vanilla extracts. I thought the cake would dry out a bit while letting it sit in the oven but it turned out beautiful and delicious. A must try recipe!
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Cooking Level: Intermediate

Home Town: Issaquah, Washington, USA
Living In: North Bend, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 18, 2006
This cake is awesome!!! Everyone loves it. I used 2 1/2 cups of sugar instead of 3 cups and it turned out great!!! This is the only pound cake recipe I will ever use!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 14, 2006
Excellent cake and easy to make !!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 21, 2006
I have made this cake many many times. Everyone loves it. Wouldnt change a thing. During the holiday season I am often offered 50 bucks to make "The Cake" I just ask that they purchase the ingredients. A must recipe for all cake bakers
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 6, 2006
We made this one with our Brownie Troop for a Girl Scout event and it was easy to make (with children) and very tasty. Make sure the cream cheese and butter are at room temperature. Also, I add the extracts to the wet ingredients before stirring in the dry ones. It's easier that way. Finally, I increased the orange extract to 1 full teaspoon since we were aiming for an orange pound cake. Just right.
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Cooking Level: Intermediate

Home Town: North Canton, Ohio, USA
Living In: Morgan Hill, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 19, 2005
The Best Pound Cake I've ever have. My husband loves it too! So moist, rich , and just the right amount of sweet taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 2, 2004
Was looking for something easy, tasty and would go with several different desserts. It was GREAT! Served it the first day as is, no icing, no nothing but cake, was just the right kind of moist, great taste, second day served a couple of pieces to friends with whip cream and fresh berries. They loved it. finally on the third day I used it in my trifle bowl with pudding and fruit, topped with whip cream. Was absolutely delicious. Thanks Gina for sharing a great recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 25, 2003
A very rich tasting, moist cake.
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