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Gina's Pound Cake

Rated as 4.53 out of 5 Stars

"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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1 h 30 m servings 468
Original recipe yields 14 servings (1 - 10 inch Bundt pan)


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 468 calories; 21.1 63.9 6.8 132 277 Full nutrition

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  1. 80 Ratings

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Most helpful positive review

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 ex...

Most helpful critical review

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. Ve...

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Least positive

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 ex...

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 ...

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 muff...

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 t...

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

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, ...

This recipe is AMAZING! This was my first pound cake, and it turned out to be the best I have ever had! Very moist- and the orange/lemon flavor really gives it something extra! Thank you Gina fo...

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.

A very moist and delicious cake - - - though personally would prefer a stronger flavor. Next time I will TRIPLE the amount of lemon and maybe even add some rind and real juice..... otherwise AW...