Gina's Pound Cake Recipe -
Gina's Pound Cake Recipe
  • READY IN hrs

Gina's Pound Cake

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"This is the best and the last pound cake recipe you will ever use. My Pastor looks for it at every church gathering, and the people at the City Mission look for it every time my parents visit. It is rich, moist and will lasts for up to two weeks if you keep it covered, with foil or in a cake tray."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Do not preheat oven. Spray a 10 inch Bundt pan with vegetable oil spray. Sift together flour, soda and salt and set aside.
  2. In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy. Beat in the eggs one at a time, mixing thoroughly after each addition. Pour the flour mixture into the batter and gently fold in with a spatula. Stir in the vanilla, lemon and orange flavoring. Batter will be very thick.
  3. Pour batter into prepared 10 inch Bundt pan. Place cake in oven and set thermostat to 350 degrees F (175 degrees C). Bake for 60 to 70 minutes or until the top is golden brown and then turn the oven off. Let the cake sit in the oven for an additional 15 minutes. Remove from oven and cool in pan for 15 minutes. Turn cake over onto a cake plate and allow to cool while covered.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2002

This was the best pound cake I ever made. I am a baker, and this cake was great!!!! I use brown extra large eggs, which seem to make the cake even richer. I had never thought to use orange extract blended, with the other flavorings. It was simply delicious!

Most Helpful Critical Review
Oct 20, 2002

This recipe was easy to make and looked very nice. The flavor however was very bland and I tried to make it better but nothing worked and ended up throwing it away. A waste of ingredients. Very dry. Will not try it again.

Feb 06, 2006

We made this one with our Brownie Troop for a Girl Scout event and it was easy to make (with children) and very tasty. Make sure the cream cheese and butter are at room temperature. Also, I add the extracts to the wet ingredients before stirring in the dry ones. It's easier that way. Finally, I increased the orange extract to 1 full teaspoon since we were aiming for an orange pound cake. Just right.

Apr 01, 2003

This is the best pound cake I have ever made or eaten. It was crisp on the outside - my family likes it that way. I used a decorative bundt pan and it did overflow so next time I will try a muffin pan for the extra that is left over. I also had to bake it longer. I took some to work and everyone wanted the recipe! Thanks for sharing! :)

Oct 05, 2009

Being from the Czech republic- I know a lot about bundt cakes. I tried this one and it came out amazingly delicious. The perfect pound cake taste and flavor+ ideal moisture. Definitely 5 stars to this recipe and to Gina. PS: I made it 2 days ago and making a new one today since the whole cake is gone(two people)now!!

Nov 24, 2002

The best ever. I made it for a family gathering and I experimented with amaretto liquor and I got great raves. The original recipe tastes great too with the orange flavoring. Thanks Gina

Jun 22, 2009

This is a recipe everyone should have in their files. Do not understand reviewers that said it didn't have enough flavor and wasn't moist. Definitely have to use butter and beating is very, very important. Thanks for submitting.

Jun 12, 2009

I really like this recipe! The cake came out moist and had alot of flavor. I would recommend using room temperature butter and cream cheese. This gives the cake a lighter texture.


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  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 63.9 g
  • 21%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 277 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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