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.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 30 mins
Servings:
14
Yield:
1 - 10 inch Bundt pan
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Do not preheat oven. Spray a 10 inch Bundt pan with vegetable oil spray. Sift together flour, soda and salt and set aside.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

468 calories; protein 6.8g 14% DV; carbohydrates 63.9g 21% DV; fat 21.1g 33% DV; cholesterol 132.2mg 44% DV; sodium 276.9mg 11% DV. Full Nutrition
Advertisement

Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2002
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! Read More
(38)

Most helpful critical review

Rating: 2 stars
10/20/2002
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. Read More
(8)
81 Ratings
  • 5 star values: 57
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
12/22/2002
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! Read More
(38)
Rating: 4 stars
02/06/2006
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. Read More
(28)
Rating: 5 stars
04/01/2003
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!:) Read More
(19)
Advertisement
Rating: 5 stars
10/05/2009
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!! Read More
(14)
Rating: 5 stars
11/24/2002
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 Read More
(12)
Rating: 5 stars
06/22/2009
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. Read More
(11)
Advertisement
Rating: 4 stars
03/10/2008
Okay, after many attempts at other recipes, this is the one that my fiance goes crazy for (he's the REAL pound cake lover)! It's moist and turns out beautifully every time I've made it. I noted that there are some folks that said it turned out dry and I can't understand how. This one is a keeper, for sure - both for taste & ease. Thanks for a great recipe. Read More
(10)
Rating: 5 stars
01/11/2003
I love to bake and believe me, this is absolutely the most delicious pound cake I have ever tasted. It was easy to prepare and DIDN'T need icing or a complimentary scoop of ice cream. It is now my favorite cake! Hats off to Gina Pruitt! Read More
(10)
Rating: 5 stars
01/11/2008
My most favorite pound cake recipe. I tweak the flavorings as desired for different outcomes and it's always great! Read More
(9)
Rating: 2 stars
10/20/2002
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. Read More
(8)
Advertisement