Reviewed: Nov. 26, 2009

Wonderful cake, wonderful texture!

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Reviewed: Oct. 14, 2009

Too eggy and not sweet enough but I thought the density was good for wedding cake. Makes it easier to apply icing. I may try it again with more sugar and less eggs.

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JERRELLHEADRED

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Reviewed: Aug. 30, 2009

A terrific recipe -- will definitely make again and again! I added vanilla, almond and lemon extract as others suggested. Topped with Whipped Cream Cheese Frosting and Rich Chocolate Frosting, both from this site. Made mini-cupcakes with this recipe for a bridal shower - baked ~20 minutes. An absolute keeper!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 30, 2009

this was excellent i was trying to bake my first wedding cake it came out great everyone love it i did add lemon extract to mines to very good i will try the almond next great recipe

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Michelle

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Living In: Baskerville, Virginia, USA

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Reviewed: Aug. 19, 2009

YUM! I didnt make this as a wedding cake I just needed a decent white cupcake recipe and tried this one. It was excellent. I used plain yougurt instead of sour cream. It was lovely and moist, a keeper for sure!baked for approx 20 mins but kept checking as cupcakes dont take as long as cakes do.

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natasha111

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Reviewed: Jul. 31, 2009

For a wedding cake, it is simply perfect. soft and moist, still it melts in your mouth!

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alexgirl

Cooking Level: Intermediate

Home Town: Ipoh, Perak, Malaysia

Living In: Leipzig, Sachsen, Germany

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Reviewed: Jul. 21, 2009

taste fabulous very easy to make came out great..didnt change anything

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bakinsfun

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

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Reviewed: Jul. 11, 2009

It's simply great

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Rani S

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Reviewed: Jul. 10, 2009

This cake was exactly what I was going for. I didn't change anything and I loved it. My husband and I loved it.

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ruth

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Reviewed: Jul. 7, 2009

This is a wonderful cake. It cooks up just fine. However, it doesn't taste like wedding cake. The cake was still lovely...it just didn't have the texture of a wedding cake. I will use this recipe again. Just not for a wedding cake.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Jun. 18, 2009

I think this recipe is perfect, I layered the cake and added a wonderful lemon filling. It was the talk of the party.

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Erica Charles

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Reviewed: Mar. 8, 2009

I made 18 servings of this recipe in a 8 inch round, 3 inch tall pan, which worked out well. The cake had an excellent crumb, and a sweet bland flavor, which would make it a good choice for a wedding cake, when you layer and fill with fancy fillings. For a non-layered cake I think it would be too bland.

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kathryn

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Reviewed: Mar. 5, 2009

One cake turned out better than another. Maybe it was overcooked because it was a little dry. The flavor in both cakes, however, was wonderful! I applied some of the changes suggested in other reviews - adding lemon extract and almond extract instead of the vanilla. Yum! That's a must!

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Mich

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Reviewed: Nov. 19, 2008

This cake was amazing! Like others, I think the consistency was more of a pound cake but that made it even better. The taste reminded me of Tastefully Simple's almond pound cake mixture only better! I served it with raspberry topping which was really just a raspberry filling recipe that I found in a Betty Crocker cook book. The flavors were amazing together. Everyone loved it and I will definetly be making it again and again!

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LB

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

I gave this recipe a five because it's moist and have the taste that I was looking for. I haven't made a wedding cake, but I have made this cake four times and everyone loved it and asking for the recipe. Thanks A Lot!!!!!

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YASMAN

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Reviewed: Jul. 25, 2008

I made this cake for a practice wedding cake-3 tiers 2 cakes each of 12in, 9 in and 6 in. I put it together and iced it and had the couple-my brother and his fiance-come over the next afternoon to have a tasting. The consistency is just like a pound cake. I added 1/8tsp lemon extract, 1/4tsp almond extract and the full tbsp of vanilla extract and it was SOOO delicious. This batch makes 2 9inch rounds, or a 12 inch round or 1 9 inch rounds and 2 6 inch rounds. The thing I didn't like about the cake was that it tended to get hard overnight. This is something you would have to bake the day of-not the day before. It was nice and moist the day of, but the next day it was harder to cut into and didn't hold as much moisture as I would have hoped. The next day it was worse. All in all it was a very good cake, baked easily, pretty easy recipe. But they're looking for more of a fluffy-less dense, cake for their wedding. Great pound cake though.

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sweetgirlsugar

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jul. 8, 2008

This is a perfect wedding cake recipe. A little denser than a traditional recipe, but it allows for a nice cut with little crumbling.

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Melody O

Cooking Level: Intermediate

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Reviewed: May 17, 2008

I have used this recipe twice now. Though I add a little extra vanilla, and have to bake it for longer than 60 minutes in the bundt pan. I love this and get rave reviews every time.

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cc

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Reviewed: May 8, 2008

I liked that it wasn't super sweet but it was a bit dense and dry for me. Would be great cake for a jello cake.

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Tlemetry

Cooking Level: Intermediate

Home Town: Nixa, Missouri, USA

Living In: Richwoods, Missouri, USA

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Reviewed: Feb. 26, 2008

This is a very good pound cake recipe. The taste is great. In my opinion it's kind of strange for a wedding cake, but then again I eloped:) Thanks for the recipe.

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