Reviewed: Nov. 2, 2009

I turned this into an apple cake which really was wonderful. I had a problem with the cooking time, the cake had to be cooked much longer as it was still raw in the middle.

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SugarMama

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Reviewed: Oct. 15, 2009

This is so good that I passed the recipe on to our local coffeeshop. The customers love it!

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SITKAROSE

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Reviewed: Sep. 20, 2009

This was a very tasty pound cake. I left it plain and added almond extract in addition to the vanilla. I also baked it in a 15" round pan. I had to cook it an additional 20 minutes on lower heat, but it turned out great. Very delicious.

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Kelly

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Reviewed: Aug. 11, 2009

I definitely will not make this again. It was very funny tasting. It must have been the yogurt, because I've made many spice cakes before usually with apples, but this one was not edible to me nor my husband. Although the texture was fine for a pound cake, I just didn't care for the taste.

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K Dub

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Reviewed: Jun. 25, 2009

This was fabulous pound cake. I had some extra yogurt I wanted to use and I'm so glad I found this recipe. Thank you!

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deangel_11

Cooking Level: Intermediate

Home Town: Quincy, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jun. 15, 2009

Excellent cake!! Very moist & flavorful. Great for the fall season, even tho I made it in June:) Perfect to have w/coffee! I didn't have allspice so, at the suggestion on the recipe exchange here, I subbed 1/2 tsp more cinnamon, 1/4 tsp more ground cloves & 1/4 tsp more nutmeg. It was delish!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Apr. 28, 2009

Really,really good....One of the best cakes I've made and So easy! I did reduce the sugar to 1 1/2 cups and it was still really sweet but very tasty and super moist. I will definitely make this again, and again and again.....YUM!

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daisymoog

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Reviewed: Mar. 31, 2009

It was just ok. I stuck a piece in the kids lunch and half came back. Not enough of something...like flavor.

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Pinksneekaz

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

I loved the whole yogurt idea, but was disappointed. It was a spice cake and not a POUND cake. My hubbie ate it to be nice. My search for a healthier pound cake continues.

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Geppetto DeVitis

Cooking Level: Professional

Home Town: Akron, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 7, 2009

Moist and delicious. I would rate this 5 stars, were it not for the fact that the recipe's servings seem off...I scaled the recipe to 2/3 (16 servings, using 2 eggs, etc.), and poured the batter into 2 loaf pans. However, they turned out rather small and would've been better in one pan. So I cut the cake into cubes and served them in dessert glasses with loosely whipped cream, toasted chopped walnuts, and a pinch of pumpkin pie spice.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 13, 2009

This was my first attempt at a pound cake and I absolutely loved how it turned out. It made the house smell wonderful and I had several people ask me for the recipe. I did reduce the sugar and increase the spices as suggested by others.

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HYGEIA

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

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Reviewed: Feb. 7, 2009

Just made this cake and am eating it warm. I did sift some powdered sugar over the top when I took it out of the oven. It's moist and just the right amount of spices. I did reduce the sugar by 1/4 cup. Would make this one again.

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Arlene

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Jan. 27, 2009

Really good recipe. I had some plain yogurt to use up and this recipe worked out great. I didn't have any cloves so I left them out. Tasted great and will definitely make again!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Dec. 22, 2008

This cake was exceptional. It was really moist and delicious. I even had two pieces in one sitting! Can't remember the last time I did that. I topped it with walnuts, whipped cream, and a drizzle of caramel sauce. It was fantastic!

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Heatherly

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

This cake is so wonderful. I made it for Thanksgiving and everyone loved it. And it got better the day after. (Made an especially yummy breakfast!) My only complaint is that the center of the cake was much denser than the rest of the cake, and looked darker. But it was cooked through and it still tasted good. I will definitely make this again.

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ShoppingJen

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

This is my mom, Georgie's recipe. I finally made this recipe on my own at college. It turned out perfect, moist, and delicious. Thanks Mom!

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Lauren

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 8, 2008

Very yummy! It stuck to my bunt pan which was a bummer, but it still tasted good, thank you for a great recipe!

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Nov. 1, 2008

Just made this and it's good! I had no allspice or ground clove so I made it without those spices. It came out moist and tasty! It is almost to sweet for my taste thats why I only gave it 4 stars!

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NIBU

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Reviewed: Oct. 1, 2008

OMG.. This is sooo good! I made it in a bundt pan so it would have a pretty shape to it, I needed to bake it about 50 minutes total. This cake needs nothing, you can eat it as is. I will definetly make this again!!

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dak6283

Cooking Level: Intermediate

Living In: Wakefield, Massachusetts, USA

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Reviewed: Aug. 16, 2008

Yum, yum, yum!!! Excellent cake! I prepared just as instructed, and decided to add a drizzle of cream cheese icing to the top. Amazing! Husband went crazy, I make cakes all of the time and he announced that this is one of his new favorites. Only thing...I had to bake for alot longer than 35 minutes, probably around 50 minutes instead. No matter, this is a keeper and I can't wait to make this for an upcoming family reunion!

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