The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 30, 2007
I was so scared the batter was going to overflow in my pan because it came up within 1 inch of the top before baking. It didn't though, surprisingly. This made a wonderfully dense and fine textured cake. Changes I made: omitted almond extract (didnt' have any), doubled the vanilla, and added 1/2 tsp. creme bouquet.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by dnguy55

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Lafayette, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 19, 2007
Definitely moist with a chewy crust. A deliciously true pound cake. This one goes into my recipe box.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 19, 2007
Moist and freezes well. Made with flour minus 1 TBSP per cup. Added extra extracts (extra 1 tsp vanilla and ½ tsp almond). Used a silicon bundt and had to bake an extra 45 minutes. Sweet - May reduce sugar next time.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 9, 2007
I made this pound cake for Easter and LOVED it! After reading other reviews that said you couldn’t really taste the flavoring, I didn’t even bother to add any. I just made it as it was posted (without the almond extract) and it is so rich and delicious. My husband loves it. The cake is not too sweet, but just right. As someone else mentioned, I also used regular flour and just used 1 TB less per cup. It turned out fine. However, the cake took about 1 hour and 40 minutes to cook for me. I used an angle food cake pan so I’m not sure if that was the reason or not. Regardless, I’ll be making this cake again. It’s a keeper!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 10, 2007
Excellent cake, I made it for the holidays and for friends, they loved it, my mother wants to know the recipe. I use the batter to make cupcakes....great!
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 28, 2006
Turned out perfectly. I used all lemon extract and topped the cake with a lemon glaze. Mine was ready in an hour, be sure to check.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 22, 2006
I'm really excited about this recipe. I'm able to configure it and do what I want to it. I'm making it for Thanksgiving right now. I added a small packet of strawberry jello and a cup of blended frozen strawberries to turn it into a strawberry poundcake. Lawd ha mercy... talking about good stuff! I'm an eating black man...
Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 14, 2006
this cake turned out so delicious. It was moist and tender-but not too. I added some blueberries and sprikled a generous helping of sugar in the raw before baking and made killer blueberry muffins. I also added a little more whipped cream-because it was left and a tbsp or so of cooking oil. Everyone who tried these was so impressed!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Photo by Heather M.
Reviewed: Apr. 14, 2006
When I was growing up, my aunt always made a whipping cream pound cake on special occasions. Now I've taken over this tradition and this recipe is just about like hers. It's always a huge hit at our gatherings! Most family members want to take some home if there's any left at the end of the day! I recommend this recipe; it is so easy to make and tastes just right.
Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Moultrie, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 7, 2006
This is a superb recipe -- with one catch. I more than halved the sugar and it's still "somewhat " sweeter than what we're used to. This is a great plain cake for frosting and decoration. Great recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 19, 2005
My mother started making this recipe over 25 years ago. It was an instant hit with the family and has become a holiday tradition ever since. She passed away several years ago and I now carry on the tradition every year making sure my father and brother are among the first recipients. (Which they basically DEMAND that they receive their poundcakes every year)! We've always put the recipe into two loaf pans, and I now make about 60 loaves each Christmas season to give to co-workers and friends. If I could give this recipe a 10 star rating, I would!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 24, 2005
My mother makes a fabulous whipping cream pound cake every Thanksgiving and will NOT give up the recipe. I found this one and it's almost as good as hers! The only thing I would change is the amount of sugar-both my husband and I thought it was too sweet. Other than that, it's a very great cake. Thanks so much!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 1, 2005
I have never had a pound cake before, hence cannot compare. But this turned out to be great. I halfed the recipe and doubled the vanilla, it was perfect.Will definitely make again, with maybe chocolate chips/Orange juice.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 23, 2005
A *WONDERFULLY* MOIST, DENSE AND FLAVORFUL POUND CAKE THAT TASTES GREAT ALL ON ITS OWN. I CAN IMAGINE THIS POUND CAKE TOPPED WITH LUSCIOUS FRESH FRUIT WITH FRESH WHIPPED CREAM ON TOP, OR ICE CREAM DRIZZLED WITH CHOCOLATE AND CARAMEL SAUCE. YUMMY! ARE YOU HUNGRY YET? MAKE THIS RECIPE!! YOU WILL NOT BE DISAPPOINTED!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 31, 2005
Moist, light and delicious. I used 1 cup whipping cream and all purpose bread flour minus 3 tablespoons. The taste is wonderful.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Decatur, Alabama, USA
Living In: Birmingham, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 19, 2005
EXCELLENT! I make this recipe all the time and it is wonderful! I use all purpose flour and just remove one Tablespoon of flour from each cup. I've also tried using coffee creamer when I dont have heavy cream and it works great! This cake is really good with a butter rum topping!
Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 21, 2005
This cake was alwalys a success out of the elven[and on going] times I used it!! ---(--(-@
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Angie, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 6, 2004
my kids ate this cake up
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 12, 2004
Wow. This bread is so freakin good..( I'm munching on it right now!) I have little baking experince and have no idea what a tube pan is. I used 2 loaf pans, and they came out PERFECT. I used half whipping cream and half french vanilla coffee mate. Also doubled vanilla extract. Flavor IS hard to taste, but is divine none the less. GREAT RECIPE and SO EASY!!!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 21-40 (of 49) reviews
Page: « PREV 1 | 2 | 3 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?