Reviewed: May 3, 2012

Fantastic! My old recipe from SOUTHERN LIVING magazine calls for 1 FULL CUP MILK, which makes a much moister cake. Do not forget the ALMOND EXTRACT, which gives the cake a complex, heavenly flavor!

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Reviewer:

Linda

Cooking Level: Expert

Home Town: Asheville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Feb. 10, 2012

I've made this cake for 15 years and I think I can solve the dryness issue. Bake at 300 for 1 hour 45 mins. Leave in the Almond :) I have had friends fight over this cake. It can be changed to lemon with white chocolate chips or chocolate swirl (add coco powder to half of batter before you add the almond). Spot on

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Reviewer:

Christy

Reviewed: Dec. 2, 2011

This is amazing! I did not have the almond extract so substituted with vanilla (basically double the amount of vanilla) and it was amazing! I will try a little more milk as some have suggested (not that it needed it) just to see the difference. WoW. delicious!

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Reviewer:

Kellie

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Cooking Level: Intermediate

Home Town: Vista, California, USA

Reviewed: Oct. 1, 2011

I found this recipe originally in a Southern Living cook book we received as a wedding present. The secret is the beginning - gotta really whip the butter and sugar together and bake @ 300F - and always check cakes for doneness - the stick should come out fairly dry, but not too dry. Every oven is different, so this is a must. I have a dark tube pan - it works great in that. People request this cake all the time.

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Reviewer:

Mobile Mom

Reviewed: May 3, 2011

This was a very good cake. I love this recipe but four cups of flour was a lil bit to much it ran over in the oven. But other then that it was a wonderful cake.

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Reviewer:

recia27

Cooking Level: Intermediate

Living In: Anniston, Alabama, USA

Reviewed: Apr. 24, 2011

Very disappointed! Been making pound cakes for years. Followed this one as directed... Bla tasting, too heavy.

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Reviewer:

Jackie

Reviewed: Feb. 26, 2011

My mother originally gave me this recipe and I have made it many times over the years. The last time I made it, I used cake flour. Made a big difference! Love this cake either way.

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Reviewer:

Kathy Hybarger

Reviewed: Jan. 16, 2011

Tasted great but the cake was pretty dry. I followed the recipe exactly except for using one cup of milk instead of a half cup. I wished this cake had been denser and moister. I will probably try a different recipe next time.

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Reviewer:

GretaB21

Reviewed: Dec. 8, 2010

This cake is always a winner! My grandmother made this cake for years and we all enjoyed the love put into this cake!

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Reviewer:

Shonna

Reviewed: Nov. 21, 2010

This pound cake was my first to ever make. "Million-Dollar Pound Cake" was requested by a co-worker for me to make, so I tried one for myself first. It was very easy to make. Upon recommendation from other reviews, I used one full cup of milk, and I replaced the almond flavoring with another teaspoon of vanilla. It was done in 1 hour and 20 minutes. It turned out excellent, but I'd wished I'd have stuck with the almond flavoring. I'm normally not a big fan, but it was just what this cake was missing. This will definitely be my go-to recipe for pound cake. (Another piece of advice is to let this cake COMPLETELY cool before slicing it and trying a taste. You'll be glad you did!)

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