Reviewed: Dec. 24, 2011

This is the best pound cake recipe I have saw yet and this is a keeper. I have not even sliced it yet nut you just know from the batter how good the cake is. U can tell that the cake is moist and very soft. The only think I did diffferent was that I added a 1/2 cup of heavy cream. So I alternated the flour and milk. Flour first, then a little milk and on and on but always end with flour. I did not use the flavorings that the recipe listed I used 3tsp of vanilla and 3 tsp butter and the smell is amazing. Otherwise I followed the recipe to a T. Thanks for this recipe this is a keeper for sure!!!!!

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3 users found this review helpful

Reviewer:

Dee**Momma of all Trades

Reviewed: Sep. 10, 2011

This cake was the 2nd pound cake I had ever baked and it came out wonderfully!! I did not have any orange flavoring so I used 1 teaspoon of lemon and 1 tsp of vanilla. I used a bundt pan and the cake came out clean an evenly colored. I had never baked a cake without preheating the oven and I think this will be my choice for baking pound cakes.

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4 users found this review helpful

Reviewer:

CrondaT

Home Town: Ringgold, Virginia, USA

Reviewed: Aug. 5, 2011

I made this cake exactly as the recipe is written and took it to a church dinner. It was placed on the dessert table next to a pound cake that looked just like it. Not a crumb was left of my pound cake while the other cake was only half eaten. I'll make this again - my husband and grandkids gave it 2 thumbs up!

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4 users found this review helpful

Reviewer:

rigdond

Reviewed: Mar. 27, 2011

Just what a pound cake should be - crusty on the outside, moist on the inside. Absolutely delicious and so easy to make! Made it twice in two weeks for two different occasions.

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4 users found this review helpful

Reviewer:

jen770

Reviewed: Jan. 5, 2011

THIS IS DIIFENTILY THE BEST POUND CAKE RECIPE OUT THERE. MADE THIS CAKE FOR MY MOMS BIRTHDAY I PUT VINILLA ICING AND COCONUT AND PINEAPPLE ON IT, MY BROTHER SAID IT WAS THE BEST CAKE I EVER MADE, IT WAS A FLUKE AND I WILL NEVER MAKE IT AGAIN.I DID FOR HIS BIRTHDAY HE LOVED IT

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5 users found this review helpful

Reviewer:

shearer 1405

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Lansdowne, Pennsylvania, USA

Reviewed: Sep. 6, 2010

This recipe is AMAZING! This was my first pound cake, and it turned out to be the best I have ever had! Very moist- and the orange/lemon flavor really gives it something extra! Thank you Gina for sharing this great recipe, I can't wait to make it again!!

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6 users found this review helpful

Reviewer:

sgraves06

Reviewed: Jun. 1, 2010

A really good, basic-flavor pound-cake recipe. I had to bake it a bit longer because the tester came out still covered with batter at 65 minutes. I may have baked it a smidge too long, because it was a tad on the dry side. But the flavor is great, and I love the crisp top.

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5 users found this review helpful

Reviewer:

sourismom

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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8 users found this review helpful

Reviewer:

Martina the Czech

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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9 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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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9 users found this review helpful