This is probably one of the best if not the best pound cake recipe I have ever made. I have made cream cheese, sour cream, buttermilk, etc and whipping cream still seems to be the best to me. I also sell cakes at my work place and of all the pound cakes, my co-worker's order this one the most. So how anybody could say this recipe needs to be taken off the list is totally absurb to me and probably they probably didn't follow the directions correctly. This is definitely an easy no fail recipe. I also have used various flavorings combinations and all have worked out very well. This cake is very moist, easy to make and very delicious.
This is a very deceptive recipe and should be taken off the list. I am a very good baker but this recipe is the worst I've ever prepared. If you want a good pound cake recipe see the "Cream Cheese Pound Cake" recipe now THAT recipe is a "no fail" recipe.
Oh, my goodness . . . . talk about exceptional! This cake is so incredibly good! I baked one and got such an awesome response that I immediately baked two more!
I was asked to make a fondant birthday cake for a friend's mom so I needed a heavy and of course delicious cake to carry the weight of the fondant. I looked up every "pound cake" recipe saw this one tried it and it was fantastic--rich and dense. I had no lemon extract so I subsituted lemon zest and it worked just as well giving it a nice fresh taste amongst the buttery richness. I filled it with white chocolate-almond buttercream and it actually complemented the cake. I'm going to make this again this time I'd fill it with chocolate ganache.:D
I used this recipe as a base for the cake I made tonight. I noticed that there was no leavening in the cake at all so decided to add 1 tbsp baking powder 1/2 tsp. baking soda and 1/2 tsp. salt to the flour. Additionally I sifted the flour to keep it from getting too dense. I didn't have any lemon extract so I ended up using almond and vanilla extract. The result was a very good tasting cake. For those that are having trouble with seepage try halving the recipe and baking in a smaller tube pan. For those who are having density problems start playing with adding a little bit of leavening. Mine came out much lighter than I was intending to but I'd rather have that than too dense a cake!
Wonderful cake!! When I make this cake I use butter flavoring and vanilla extract instead of the lemon and I use 2/3 cup half and half instead of the heavy cream. This has become the recipe that I use for wedding cakes and I always get rave reviews. This is a very moist cake with the perfect texture.
Love this cake!!! I make it for every holiday and sometimes for friends. This cake is ALWAYS a big hit. Love it Love it Love it!
Made this the first time following the recipe except added rum instead of lemon. It was very good. Used this the second time to make petite fours for a shower. Made 1/2 of the recipe and baked in a jelly roll pan then cut and used rolled foundant from this site. Love this cake.
This made a beautiful, lush, fluffy, silky batter and that was the tip-off to what I was in for with the actual cake. It's compact and dense, just as it should be, but it's also moist, which isn't always a guarantee with other pound cake recipes. I used the batter for cupcakes, and frosted them with "Special Buttercream Frosting," also from this site. I made the batter exactly as written and I liked the addition of the lemon extract. This is such a good, basic, pound cake recipe, however, that it would be fun to experiment with any number of flavorings. Whether you use this batter for cupcakes, a loaf cake, Bundt, or for a carved, layer or wedding cake, this is a perfect recipe to choose!
