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Cream Cheese Pound Cake I
Reviews:
January 19, 2003

My family and I just love this pound cake. However I have never made it with the almond extract, since I do not care for that particular flavor. As for those who who gave this recipe less than great reviews...I wonder if they ever have had a REAL homemade pound cake? This recipe has the texture, density and crumb that a"pound cake" should have. For those having problems...check your oven accuracy and mixing methods. Remember there are none of the usual leavenings added. This cake depends on air beat into the fats and eggs in order to rise properly. For those who did not have cake flour...take 2 tablespoons of flour from each cup of all purpose flour to substitute for cake flour. I rate this pound cake as the epitome of all pound cakes. Just a review from a professional baker :-)

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