Reviewed: Nov. 4, 2009

This recipe was good but not the very best pound cake I have ever tasted. I followed the recipe exactly so my results were as expected. The cake itself had a nice flavor and the crust. I think the almond flavoring adds a nice touch for flavor. The areas of improvement for this cake would be that the texture is a little dry. This is not really a moist pound cake. Also, the butter flavor is very subtle so this cake actually tasted closer to a regular yellow cake with a little twist. It's a nice change but I'll keep looking for that truly home made pound cake recipe.

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whatyacookin

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Reviewed: Jul. 26, 2009

MY MOM MAKES THIS CAKE FOR ME EVERY YEAR FOR MY BIRTHDAY SINCE I WAS YOUNG(AT MY REQUEST) I ACTUALLY WATCHED HER MAKE IT YESTERDAY FOR MY BDAY AND IT IS ALMOST EXACTLY HER RECIPE. SHE USES HALF LEMON AND HALF VANILLA EXTRACT. THIS RECIPE HAS BEEN IN THE FAMILY FOR DECADES AND I FOUND IT ONLINE WHO WOULD HAVE THOUGHT! I LOVE LOVE LOVE THIS CAKE!*edit* she also cooks this cake for about 1 hr at 325 and turns down the oven to 300 for the last 20-25 mins based off of the oven and how fast its browing.

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Tashaboo

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Mesa, Arizona, USA

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Reviewed: May 13, 2009

This is a wonderful pound cake recipe! My standard recipe that I've been using for many years is a bit heavier with an additional 1/2 cup butter, and an 8 oz. package of cream cheese. I didn't think I'd ever find another pound cake recipe that I'd enjoy as much my old standard. This recipe is a very nice surprise! I made this cake exactly as written to take to my granddaughter's third birthday party, and it received rave reviews. One woman said that it tasted like a cross between a homemade angel food cake and a pound cake. She renamed it, "angel pound cake", and took home a very large piece. My sons claim that they prefer my "older" recipe; I've decided that next time, I'm not going to mention that I tried a different recipe. I, on the other hand, LOVE this new recipe. The next time I make this, I'm going to throw in a good amount of Irish Cream, because I think the lightness of this cake is what makes it so adaptable to different flavorings. Great recipe; lighter than the standard, and very, very tasty. Thank you so much for posting it.

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 29, 2009

This is the one! Moist, soft, fluffy and a crowd pleaser!I made it for the first time for a meeting and wasn't sure of people's taste. EVERYONE loved it!

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jojo1018

Cooking Level: Expert

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Reviewed: Apr. 24, 2009

Love the cake! I did add 1 tablespoon of vanilla. Taking it to church for a special event tommorow.

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DEBI C

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Reviewed: Apr. 6, 2009

made a marble cake with this recipe and chocolate pound cake III. VERY GOOD! I loved the flavor of this vanilla cake. Next time I'll add lemon and orange zest to the batter.

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CMOCVA

Cooking Level: Expert

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Reviewed: Mar. 15, 2009

Very good pound cake. I only made the following few changes based on other reviews. Added 2 tablespoons vanilla, 1 teaspoon almond extract and had to bake it for 1 hour and 23 minutes. After an hour cover the cake with foil so top does not burn. Added glaze which is consisted of powered sugar, vanilla and milk.

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Sharon

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2009

This cake is wonderful.Everytime I make it half of it disappears in a day. I made it with 1 tsp each of lemon and coconut flavoring. Made it even better.

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Alicia

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Reviewed: Jan. 7, 2009

I made this cake last night and added two tablespoons of instant coffee to it. It tastes delicious. Next time I am going to try adding maple and walnuts.

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muddyriver

Cooking Level: Expert

Living In: Port Colborne, Ontario, Canada

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Reviewed: Dec. 14, 2008

This is my favorite pound cake so far! I did make a few modifications to maximize the flavor of the pound cake. I did use the almond flavoring and I doubled the vanilla flavoring. Also, I didn't have "cake flour" so I just double sifted all purpose flour and used 2.5 cups instead of 3 cups. Also for added flavor I did a basic rum glaze (water, sugar, butter, and rum flavoring). I poked tiny holes in the pound cake (with a toothpick) before pouring the glaze over the cake so the flavor would really "sink in." The end result was a very moist, flavorful pound cake. I will definitely be making one of these again and very soon! Happy Baking!

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Holly

Cooking Level: Intermediate

Home Town: Anderson, South Carolina, USA

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Reviewed: Oct. 19, 2008

I cooked this cake for same friends and they like it a lot, the only change that I made was that I put only 2 cups of sugar but because I don't like thinks really sweet.

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RCherry

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Reviewed: Sep. 16, 2008

This is now one of my favorite pound cake recipes.I added 1 box of vanilla pudding.This cake melts in your mouth. I'm so excited to have found this receipe.Thank you for sharing

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DMFEDD17

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 13, 2008

We love this cake. I have friends asking me to bring it to holiday parties all the time.

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Tywane

Cooking Level: Intermediate

Living In: Fort Washington, Maryland, USA

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Reviewed: Sep. 11, 2008

This cake is light, fluufy and super moist. I did alter the recipe the second time I baked it to give it more flavor. I used 1tsp.vanilla, 1tsp.lemon and 1tsp.orange. The flavor was much better!

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Virtuous 1

Home Town: Atlanta, Georgia, USA

Living In: Aurora, Colorado, USA

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Reviewed: Aug. 1, 2008

Very soft, moist, and yummy. I cut back on the sugar, but it still tasted great! This one is a keeper =]

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Winter Morning

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Reviewed: Feb. 5, 2008

Wonderful cake with the most incredible texture! I did use cake flour, increased the vanilla/almond extract a bit and used about 1/2 cup hazelnut coffee creamer in place of some of the heavy cream. The one thing missing in the reviews is a warning about how much batter this recipe makes. I used two 9x5 loaf pans (baked for 1 hour and 5 minutes) and the cake spilled over the edges....alot! It didn't drip in the oven but made very odd shaped loaves which had to have the edges trimmed off. Not the most appealing look for a pound cake! In the future, I will use three loaf pans or perhaps a bundt pan and one loaf pan. Excellent cake, well worth the time and....it makes alot!

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dixkitty

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Reviewed: Nov. 24, 2007

Very good and easy pound cake recipe. I added fresh lemon juice and made a lemon glaze and baked mine in a bundt pan...it turned out really pretty and was awesome!

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GINGERBREAD_CA

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Reviewed: Nov. 19, 2007

Not what I expected. Seems like it was lacking in flavor

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TARSHA1273

Cooking Level: Expert

Home Town: Clarksdale, Mississippi, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 7, 2007

This was ok but nothing really special. I would eat it again but I think I would prefer one of the other pound cakes with more flavor. Thanks though.

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Java_Girl

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 11, 2007

Like others, I doubled the extracts and used 1 TBSP less per cup of all-purpose flour. Halved the recipe and made mini-cupcakes. If you do this, be careful not to overbake! Definitely use the toothpick test. Mine took around 20 minutes. Flavor was good, very almond-y, much like a butter cookie. Appearances are not so great; cupcakes were flat and didn't hold shape very well. I frosted with the frosting recipe from "Wednesday Cookies" off this site. Good recipe, but will make as bundt as directed next time. *NEXT TIME IS HERE* Cake turned out PERFECTLY. I didn't have almond extract, so I tripled the vanilla. Delicious, light and beautiful! Didn't frost it and was still very flavorful. 5 stars!

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Patty

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