Aunt Johnnie's Pound Cake
This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream.
This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream.
Delicate and delightful! I don't keep cake flour in the house, but on the back of my cornstarch box, it gives directions how to make your own cake flour: For 1 cup cake flour, combine 3/4 cup plus 2 Tbs all purpose flour with 2 Tbs corn starch. Sift together and use in any recipe calling for cake flour. I used this substituion in the recipe and it worked wonderfully. For light texture, remember to cream shortening, butter and sugar, then add eggs one at a time, this process took me at least 5 minutes of mixing with the electric mixer but was well worth it! A definite keeper!Read More
I threw a dinner party and served this cake. I found it to be too almondy and too sweet. Most my guests preferred the other cake I made (the chocolate cavity cake on this website--), but did not like this one much. This cake will get eaten eventually, but it is not phenomenal by any means. Also, it isn't very pound-cake like because the texture is much lighter than the pound cake most of us love. For all the butter and sugar used. . . this isn't worth the calories!Read More
Delicate and delightful! I don't keep cake flour in the house, but on the back of my cornstarch box, it gives directions how to make your own cake flour: For 1 cup cake flour, combine 3/4 cup plus 2 Tbs all purpose flour with 2 Tbs corn starch. Sift together and use in any recipe calling for cake flour. I used this substituion in the recipe and it worked wonderfully. For light texture, remember to cream shortening, butter and sugar, then add eggs one at a time, this process took me at least 5 minutes of mixing with the electric mixer but was well worth it! A definite keeper!
Great recipe - only change I made was using part vanilla and part almond. Mine had the dense pound cake quality. I noticed some people had trouble keeping the cake dense and with it overflowing. Remember, a pound cake is a very old style cake - long before electric mixers. The recipe states to stir in the flour and milk, so when using a mixer it must be slow and not for too long. Mixing it fast and for a long time will put too much air in the batter causing it to fluff up and loose the dense pound cake quality and rise too big.
I am a Pastry Chef and I am always looking for wonderful recipes. This recipe is great, although I did add some things. Instead of the almond extract(two tsp. seemed like too much to me) I added two TBS. of almond oil, 1/2 tsp. lemon extract and 1 tsp. of vanilla extract. Instead of just regular shortening, I used butter flavor shortening. I creamed the butter, shortening and sugar for 20 minutes which gives the cake a fluffy texture. All of these changes made it great!
It's two days after Christmas and all through the house, not a creature is stirring...except for Hubs and me. With all our "holiday people" gone I'm left with an empty house and a full refrigerator and pantry, including lots of leftover eggnog. I decided to use some of it in a cake and after looking over this recipe decided it was a good, basic pound cake recipe that I could safely experiment with a little. Given that I replaced the milk with the sweet eggnog, I knew I'd have to reduce the sugar, but didn't want to reduce it so much that I'd be reducing some of the moisture in the cake as well. I settled at 2 cups. In keeping with the eggnog flavor I substituted 1-1/2 tsp. vanilla and 1/2 tsp. rum extract for the almond extract, and added 1/8 tsp. nutmeg to the flour mixture. I wasn't crazy about baking this at 300 degrees, but since I had a dark pan I felt it would be okay. An hour and 15 minutes later the cake was done. This really is a lovely, beautiful cake, moist, with a fine, tender and dense crumb. Pound cake just as pound cake should be. As for my eggnog experiment, it was a real happy result! Pleasantly eggnog flavored, light "mellow yellow" and a perfect choice for this holiday season. This was just excellent on its own, but I served it with a fresh, tropical fruit medley and fresh whipped cream (more leftovers!). Make this recipe as is or make my eggnog cake experiment, but either way I highly recommend it!
this is the best cake recipe on this site.. I cut down the sugar to 2 1/4 cups.. I had no cake flour on hand today, so I removed 2T flour per cup, and double sifted the flour... I used only vanilla ex, I don't like almond.. and the result was a moist, delishous, creamy, melt in your mouth cake... I will use this recipe from now on as my signature cake... this is great for weddings and birthdays, it's to to good 100 stars!!!! my husband refuses to eat store bought pound cake ever again...
This makes a very moist and excellent textured pound cake, but I agree with other reviewers - substitue vanilla for the almond extract. The moistness is due to the 1/2 cup of shortening, but I would have liked a more buttery flavor - just my own personl preference. It did turn out absolutely perfect though. Thanks!
Since my mother passed away last year, I was afraid that I would never get the chance to learn how to make my own pound cake. I made this cake today and it turn out just as if mom had done it herself. Thanks so much! I changed the recipe as suggested by others and used 1/2 vanilla and 1/2 almond as well as cream cheese instead of shortening.
I'm giving this five stars because it filled up my Bundt pan nicely and the texture was A+, but I strongly recommend cutting the almond extract in half, adding 1-2 teaspoons vanilla extract and also adding 1/2 to 1 tsp. salt. The sweetness definitely needs to be tempered with the addition of some salt.
This cake was very heavy and dense - not as I was expecting, but had a wonderful flavor! Thanks for the recipe!
This was the best pound cake recipe I've found. Often pound cakes can come out on the dry side, but this was super moist. I made it for my some folks at my husband's work, and the container came back empty. I followed the suggestion in the reviews to use half almond flavoring and half vanilla -- good idea.
I have made this pound cake repeatedly over the last five years. It's turned out perfect every time, with the most beautiful brown top & sides. It's dense and rich. I've even served it as strawberry shortcake for a baby shower! Everyone always wants the recipe so I always make a few copies to have ready for them! If anyone is having trouble, make sure that you follow the instructions *exactly*: grease & flour the pan (no spray), beat butter & sugar til light & fluffy (it'll look almost white), and make sure that you are using the freshest ingredients! Mine always takes longer to cook but that's a non-issue if you understand baking in general. Check for doneness (just like the recipe says) and adjust cooking time accordingly. I also put an old cookie sheet on the shelf below the cake to catch any overflow. Make sure to let the cake cool for *exactly* 10 minutes before turning out our it will stick, as will any other cake. If you follow these instructions then you'll have an excellent cake!
As a pastry chef Instructor, I gather the most rated basic recipes for my student. I make them first before passing them to my students. This is a very moist cake. Although, my students and I made different versions of this cake. Chocolate was the most flavorful pound cake. Cut the flour to 90% and add cocoa powder plus 2 tsp instant coffee instead. I found it super sweet so I ask them to reduce the sugar to 2/3, add lemon, and lime zest for the plain version and of course we always use butter only. For best result, always use room temp ingredient for cakes and cookies.
Hard to imagine how anyone could take exception to this excellent recipe. Super moist, flavorful, with a fine, tender, velvety crumb. It's nice and dense, exactly as a proper pound cake should be. What's not to like?? It's a recipe that can tolerate all manner of changes in flavoring, and turn out consistently like champ. I've made it plain, subbing vanilla for the almond (we don't like in-your-face almond flavor in this house,) and have dressed it up, as well. To do this, I use 1/2 tsp each of coconut, rum, maple, almond, lemon, orange extracts and 1 tsp vanilla. I know this is about double the extract called for in the recipe, but it still works perfectly. I have also used buttermilk in place of the milk in order to use it up, but when I do that, I add 1/4 tsp soda to neutralize the acidity you get from buttermilk. It's perfect to layer with strawberries and cream, or just to enjoy with a cup of tea. I have used it to make a trifle - just wonderful. Any way you choose to make it or serve it, this recipe will do you proud each and every time. Watch the timing scrupulously, and check with a toothpick or skewer in the center to determine doneness. Overbaking will make this dry. A little watchfulness will be rewarded.
This is absolutely WONDERFUL. My neighbors told me to quit my day job and open a bakery when they tried this recipe!!! A real KEEPER.
I've made this recipe several times and its the only pound cake recipe I use now. Its even better than my mom's! I always halve the recipe, using all-purpose flour instead of cake flour and bake it in a 9x5 loaf pan. It has always turned out beautifully for me. I recently made it with a 1/2 cup of blueberries thrown in and have also used peaches.
When I made this cake, I made a lemon glaze to go with it. My husband who is not a person to eat sweets, actually ate a whole slice himself. Usually when I bake cakes etc, he takes them into work with him to share with his fellow co-workers. This time I was told to make sure that I left enough for him to have a slice or two for later. Believe me, that is the highest compliment that anyone has ever gotten regarding baked goods of any kind. I really do appreciate you sharing this recipe with us. I will be baking it more often. The lemon glaze is as follows: The juice of 2 lemons. The zest of 1 lemon finely grated. 1 1/2 cups icing sugar. Combine all of the ingredients together and incorporate well. When the cake comes out of the oven, poke holes in the cake and with a pastry brush, brush a layer of the glaze over the cake. After 5 minutes brush another layer of the glaze over the cake. Let stand for about 15 minutes. Invert cake onto a serving platter or cake plate. Again, poke holes into the cake and spoon the glaze over the cake. Do this until all of the glaze is used up. Let the cake cool completely. Slice and serve. You won't be disappointed.
Very good, old-fashioned pound cake flavor and texture. 2 tablespoon almond extract was way too overpowering, so I did 1.5 tablespoon vanilla, .5 tablespoon almond. This was a moist cake, but not SUPER moist like the Cream Cheese Pound Cake I & II from this site. If you want a definite no fail pound cake, use the recipes just mentioned. As for this recipe, I used ALL butter and all the ingredients should be ROOM TEMP. I've also substituted buttermilk for the milk and it was even better. Make sure you whip the butter and sugar om med. speed for at least 10-15 min. until light and fluffy. Makes all the difference. Follow the directions to a T, down to adding one egg at a time, and you'll end up with a winner. Have made this twice, but will go back to the Cream Cheese lb. cake recipes instead.
I threw a dinner party and served this cake. I found it to be too almondy and too sweet. Most my guests preferred the other cake I made (the chocolate cavity cake on this website--), but did not like this one much. This cake will get eaten eventually, but it is not phenomenal by any means. Also, it isn't very pound-cake like because the texture is much lighter than the pound cake most of us love. For all the butter and sugar used. . . this isn't worth the calories!
i used all purpose flour instead of cake flour. the cake turned out moist and delicious. definitely a keeper.
This is great! I used cream cheese instead of crisco. I also used 2 casserole dishes and made 2 sheet cakes rather than a 1 bundt cake. My husband who usually doesn't like pound cake LOVES this and my boys are devouring it right now. I am excited to add strawberries and whipped cream. YUMMY!
Used all butter instead of the shortening. Decided to stick to the almond extract since it was what made the recipe different. Received raved reviews. The cake turned out awesome. Keep in mind that CAKE FLOUR is not the same as ALL PURPOSE FLOUR.
Nearly 5,000 people can't be wrong! I used light cream cheese instead of shortening, Splenda for the sugar, and lemon extract instead of almond. I made some lemon curd (also with Splenda)to dollop onto this cake. I have to say, my friends think I am some kind of closet cake genius! See, we all work at a restaurant and I am a server, so you can imagine how thrilled I was when the cooks asked me for "my" recipe!! Wee! They were especially happy to find out that the calories were significantly reduced due to light cream cheese and splenda; we couldn't tell by the taste or texture! Will be keeping this one and it will be a the girl's night standard.
This cake is moist with a fine-grained smooth texture, but not as dense as most pound cakes. The almond extract gives it a wonderful flavor. A great recipe!
FINALLY! A pound cake recipe that is moist and firm. I have tried many pound cake recipes and have not been pleased. I will use this recipe anytime my husband requests a pound cake. I said this cake put Sara Lee to shame. The rest of the family LOVED IT also. Definitely a keeper, Bakermom
This was my first poundcake that I have ever made and it turned out wonderfully. Because my fiance loved chocolate, I added 2 cups of nestle mini morsels to the poundcake and used only 2 cups of sugar and subsituted the almond extract for 3 tsp of vanilla. The cake turned out great! However, the next time, I will leave out the chocolate chips because this pound cake is flavorful on its own. The addition of the chocolate precluded me from serving it with strawberries. Thanks for the great recipe. This one will definitely be in my keeper box.
I have tried so many pound cake recipes on here, from sour cream to cream cheese and back again. I should've know that the simplest would be the best. This came out so moist, yet not too dense nor fluffy. Perfect, perfect cake. I gave mine a powdered sugar drizzle glaze.
This was an outstanding poundcake the only thing I suggest is to cut the sugar to 2 cups.It's delicious and very moist. Great with the zest of two lemons added as well.I will make this again and again.
This was ABSOLUTELY the best recipe for pound cake by far! I did modify the ingredients, using only 1 tps. of almond extract, 2 tsp. of vanilla, and 1 tsp. of lemon extract. The cake came right out of the pan with ease. I used the Baker's Joy spray with the oil and flour combined. The finished product was golden brown and delicious. I will continue to use this recipe forever. THANKS SO MUCH!
This pound cake was awesome. After reading some reviews, I decided to put 1 teaspoon of vanilla and 1 teaspoon of lemon instead of 2 teaspoons of almond and I only used 2 cups of sugar. I also added some lemon zest to the batter and finished it off with lemon flavored icing. Everyone LOVED it!!
The cake tasted great and had a fabulous texture. It, however, ran over the edges of the bunt pan and all over the oven. I would split it into two pans if I were to make it again.
Oh, this is FOR SURE my new go-to pound cake recipe! I've been using two recipes regularly - one which uses cream cheese, and one which uses whipping cream (both also from this site) but wanted a recipe that didn't require the extra ingredients. This is exactly what I was looking for - a little lighter, but still dense and moist. I used all butter instead of using shortening, and, per other reviewers, swapped out the almond for vanilla extract, and added a bit of salt. [After perousing other reviews, I have to add: If you're getting a batter that is at all "runny," you are doing something wrong. The batter should be extremely thick and should resemble whipped cream. Overly-soft butter will yield a softer batter and a flattened cake, as will incorrectly-measured flour and/or a butter/sugar mixture that hasn't been creamed long enough - I gave it 10 solid minutes on high speed in my stand mixer, scraping the bowl occasionally.]
Great pound cake! It was my first attempt at pound cake ever and everybody raved how moist it was. Definetly glad I followed others suggestions to use 1/2 vanilla and 1/2 almond. It freezes wonderfully too. I will be making this one again!
Jean, thanks so much for this recipe! I did not change a thing in the ingredients. I followed the directions, making sure it was 'light and fluffy.' It is so delicious and moist! The texture is just perfect and my family and friends devour it each time I make it. I also give it as gifts! Thanks again!
Unbelieveably overated... unless you like your cake sweet enough to cause instant diabetes. I sure won't trust the reviews anymore. I was looking for a dense and not overly sweet pound cake suitable for snacking on. This recipe sure wasn't what I was looking for. All I can say is "yuck!"
This was too sweet for me,even aft i decrease the amount of sugar.Also,i'll recommend cutting down the amount of almond extract,i used 1 tsp vanilla & 1 tsp almond,and yet the almond taste was still TOO strong.Nonetheless,it has a gd texture,fluffy yet firm.Esp gd aft a day in the fridge.
This cake turned out AWESOME. I used butter flavored crisco and used the electric mixer to cream butter and sugar, but I mixed the rest by hand, so not to add too much air to the batter. I used vanilla instead of almond and used a spongcake pan so no overflow. Some reviews said it was too light and spongecake like, but mine was not, it was perfect, very heavy, was not too sweet, was perfect. I used large eggs instead of extra large (didnt want it too fluffy), and I used cake flour. I made 2 and glazed one with milk and powdered sugar, they were both incredible, I even rotated flour and milk, beginning with flour and ending with flour. Can't say enough about this recipe, I will use it forever now! Thank you!!!
Very good. Professional quality results...A bit sweet....I decreased the sugar by about 1/2 cup. I didn't have cake flour on hand, so I just used regular.
I really liked this cake--especially the almond flavor. And it was so easy! I will definitely make this again--I keep thinking of it with fresh summer peaches and cream. My other pound cake recipe was so fussy--this one is easy and fast. Very good!
This is a keeper.. I used regular flour and it turned out fine.. thanks for the great recipe.
Excellent! A tad on the sweet side, maybe a 1/4 cup less sugar and a little more butter. However, there is absolutely nothing wrong with this recipe as it is. I like a versatile recipe anyway, its easier to fit different tastes.
This recipe was okay. It was a bit dry though and instead of almond extract I used vanilla. Added some buttercream icing. My fiance enjoyed the icing the best. I need a pound cake that has more moisture.
I have made this cake several times, all different ways. And all of them have been amazing. The first time, I made it by the directions. Then I decided to make it a bundt cake. That is what I will do from now on. I like to add coconut extract in the batter and make then make a chocolate glaze with melted semi sweet chocolate and condensed milk. Finally topped with chopped walnuts and shredded coconut
I followed the recipe to a "T" and the flavor was horrible and the cake spilled all over my oven. The only thing that was right was the timing. I will definitely not make this again. Back to the trying to find a good pound cake.
EDIT: I've made this cake twice now and I know why some people's cakes are rising too much or are coming out spongelike and porous: DON'T OVER MIX!!!!!!! I was trying to get the cake slightly less dense my second time so I brought the eggs, shortening, and butter to room temperature and mixed all the ingredients longer and more vigorously than I had the first time and the cake came out very spongy and almost dry. This is a great recipe. The first time I made this cake it was wonderful. Any less than satisfactory products are the result of improper execution. This was my first try at pound cake. I used just 2 cups of sugar, buttermilk, and vanilla extract rather than almond extract (as was suggested by other reviewers), then I mixed half the batter with chocolate pudding mix and added chocoate chips. My result had the classic, dense pound cake consistency and it looked and tasted absolutely lovely.
this turned out dry and didn't have much flavor. :(
This is a phenomenal cake! I've been making it for years, but never reviewed it. My husband who doesn't have a sweet tooth will attack this cake when I make it. It is a sweet, moist almond cake that is right along the lines of most homemade pound cakes. My only "wish" is that the rest of the came came out with the crust that the top part gets- I could eat that (and gain 100 lbs!) all day! Yes, I have substituted other flavors such as vanilla (added a little extra) and rum. Always a great cake- Don't over bake!
Wonderful recipe. My aunt found this one and made it. She normally doesn't bake, but this was a home run for her. Everyone loved it. Now I've adopted this recipe for my own family. I made two adaptations: used all butter and vanilla extract, and added a pinch of salt.
I substituted vanilla extract for the almond extract and used 4 5-inch bundt pans. I also didn't use shortening because I didn't have any, so I just made up for it with butter. Creamed the butter and sugar with a mixer, added the eggs, milk and dry ingredients as directed but instead of stirring by hand, I just used the mixer since it was there already. The result was a very light and fluffy batter that I divided into the 4 small pans. Baked it for 45 mins and WOW! The cake was nice and fluffy and developed a crust on top that was crunchy, sweet, and delicious. It got denser when I chilled it, but that just made it better. I love this cold or warm with coffee. My mom and dad are stealing a small cake each to share with their co-workers. I'm definitely going to make it again and maybe make it with a variety of fruit glazes next time or maybe even drizzle some expresso on top. Thanks Ms. Higginbotham!
Great recipe, easy to make, great results. I took others suggestions and cut back on the sugar, I used pure vanilla extract, and I added mini chocolate chips, about 1 1/2 cups (tossed in 1/4 cup extra flour)this turned out great. I drizzled the top with a chocolate glaze in a swirl pattern and it looked very pretty. I am going to make this again today, only I will be making mini bunt cakes for gifts.
This is an incredible recipe!!! It is easy and when I make it, everyone that tastes it loves it and raves over it. I also use all-purpose flour instead of cake flour with no problem. I used this recipe and melted 4 ounces of semi-sweet chocolate and made it a swirl puond cake and it was pretty good as well. But, this cake made just as the recipe says is wonderful.
I made this cake for my children's school principal, nurse, and secretary. They absolutely went CRAZY!!! Plus it was so easy to make and smelled wonderful! I will definitely make this cake again and again!!!
The texture of this cake is a definite 5 stars; however, the shortening is really difficult to cut through to actually get some flavor into the cake. The fact that the sugar amount was cut from the traditional pound cake recipe that I use in my family, which is an equal measure of sugar and flour (thus you'd need an extra 1/2c of sugar here, if not more to account for the shortening), caused the flavor to take a real hit. I strongly suggest using 3 cups of flour. I'd also do two tsp of vanilla and 1/4-1/2 tsp of almond with 1/4-1/2 tsp lemon. Also, I'd definitely go with the other reviewer's suggestion to use butter-flavored shortening. Maybe a tsp of fresh lemon or some zest in lieu of lemon extract would cut through the shortening taste nicely as well. I just can't emphasize the gap between the excellent texture and the less than stellar flavor in this cake. I actually did sour cream as a sub for milk, since I was out of milk, and that worked very well. Something a bit off-putting is that this cake comes out pretty white. Don't look for a browned top. Just wait for a springy top.
Made exactly as stated (except I used regular flour). I'm glad I didn't read the reviews first or it would have made me make changes to the recipe or think I needed to do something fancy with the mixing. I didn't even mix eggs in one at a time (I forgot). It was dense like pound cake should be. I love its' almond flavor but would change to vanilla if using for strawberry shortcake. Amazing!
My cake turned out very greasy, and the top was burnt to a crisp. The taste was very mediocre and bland, and this recipe is definitely not a 5-star recipe.
This was wonderful - I actually used vanilla extract instead of almond, just because I am not that fond of almond - and I have to admit, I glanced at the recipe too fast and ended up using regular flour instead of cake flour - but it still ended up wonderfully!
As written, this is a pretty good recipe. I read over some reviews and made some changes to suit my own tastes. I reduced the sugar by 1/4 of a cup, added 1/2 tsp salt to my flour and baking powder, split the two teaspoons of almond extract between half almond extract and half vanilla extract. I waited for everything to come up to room temperature, beat the bejesus out of my wet ingredients, but then folded in my dry ingredients/milk with a spoon until smooth. It took almost the full hour and a half to cook, but the end result was a dense, professional-grade pound cake. I drizzled a bit of powdered sugar-orange flavored icing over the top of it. For Christmas, I served it with homemade cranberry sauce and homemade whipped cream to detract from the heaviness of the cake. Very good, will definitely bake again! Thanks for the recipe!
Love it. . .but I have roots in this recipe, so to speak. :D
This is by far the best pound cake I've ever had. I have always made it in a large pound cake pan (tall, straight sides)...NOT a bundt pan. Also, I do not like almond flavoring, so I use a combination of butter flavoring and vanilla extract. By following the rest of the directions exactly, I've never had this cake fail me, and I've made it probably two dozen times, and folks who eat it have asked me if I bake professionally when they try it. The secret is the flavoring and the cake flour.
This cake was so so good,I loved it! As well as my family and coworkers.Instead of using 2 teaspoons of almond I used 1 teaspoon and 1 tsp of vanilla.It was great!! Next, I will try it as a layer cake. Thanks Aunt Johnnie.
Excellent! It took a little longer than expected to cream the butter, shortening and sugar together; will be sure to work with room temp butter next time. The almond flavor was a little strong; but a great cup of tea cuts the almond quite nicely. Thanks for sharing!
Awesome! I just made this cake today and I can't stop eating it! I did make some minor changes to suit my taste. I subbed 1 tsp of vanilla and 1 tsp of coconut extract for the 2 tsp of almond extract and I also used butter flavored shortening instead of plain. I baked mine for 1hr 15min and it was perfectly moist and delicious. I have tried other pound cake recipes but this is the one I will be using from now on.
Unbelievable recipe- I can't make enough of it! I sometimes make it with 1 tsp of vanilla extract and 1 tsp of almond.
I followed the recipe exactly, except I used vanilla extract for flavor. My husband and kids were crazy about it! I am making it again today but will try lemon extract at their request. I am wondering if those who had a hard time with the batter spilling over didn't use cake flour? That could have been the problem. Thanks for sharing this recipe ---it's a keeper!!!
The best pound cake I have ever made. I read some of the previous comments about how to make it better. The one I used was about taking a lot of time to make sure the sugar and butter is fluffy. I also used half vanilla and half almond extract. Such a lovely cake.
One of the best recipes on this site. I bought an expensive bundt pan that was larger than the average. I bought it just for this recipe because I love it so much. It is a dense rich cake, perfect crust, cooks very even. I like it sliced and warmed up in the microwave for just about 20 seconds. So perfect with coffee.
This is a very good pound cake. I was making it for a friend's mother's wake, but I didn't have a tube pan so I made loaves. Let me tell you everyone loved them and the one that I left at home lasted 1 and 1/2 days. I did change the recipe some by using lemon extract 2 teaspoons and 1 teaspoon of vanilla. I also used regular flour I just sifted it 3 times
Way to sweet for me. The texture wasn't too bad but wasn't expecting it to be so sweet. Won't be making again.
This cake had a very good flavor, I however did not use almond extract, do not like the taste of it and I've never had a pound cake with that in it so I don't think they go together. I used Lemon Extract and Vanilla Extract and it had a wonderful taste. However I do not consider this a pound cake, too me it is more like a sponge cake, pound cake to me is heavy and dense, this was not so I won't make it again just because it was not the recipe I was looking for.
Wonderful. This was my first attempt at a pound cake and it came out very well. I did not use the almond extract though, just vanilla. Took it to an office party and it was the first thing to go.
I used 1/4 tsp orange extract & the rest vanilla. This was very tasty, but mine came out more like sponge cake then pound cake - I was looking for something a lot more dense & less "fluffy". It's good just the same though!
Wow! This is one of the very best recipes I've tried, on any website; moist, densely crumbed, and freezes beautifully. The only changes I made to the receipe were to exclude the Almond extract (not my favorite) and replace it with 1 tsp Vanilla and 1 tsp. Lemon extract. Oh, and I added about a 1/2 cup Sour cream to the batter... it just seems to make baked goods extra tender and moist. I used a cookie sheet lined with greased parchment and spread the batter on that; needed very little time in the oven. I was then able to slice it into 3 rectangular sections, which froze beautifully. Layered the defrosted layers with raspberries and cream... holy smokes! I will pass this recipe on to my two girls; it's in my 'keeper' file!
Definitely better result than a recipe I tried from "The Joy of Cooking". I read some reviews complaining that the cake pan overflowed. "Bundt" is a trademark of a company that makes pans of differing capacities. I have a 10 inch diameter, fluted Bundt pan which I measured at 14 cups capacity. I used the larger capacity pan, which this recipe filled perfectly. I baked it for an hour and a half, and it finished about 1/4 inch below the outside rim and even with the inside rim. I think a few minutes more baking or a slightly higher temperature may have helped, but the cake passed the toothpick test. It was dense, but perhaps appropriate or ideal for pound cake. I understand that cakes can rise higher at high altitude elevations, so pan overflow with this recipe may be more likely if you are located at a high elevation. My home is only 300 feet above sea level.
My family absolutely loved this. It was buttery and dense, delish
My 11 year old son made it by himself except for the part where he needed to alternate ingredients, which he did not understand on his own, but then got it quickly. Came out really good, and everyone loved it and could not believe that he had made it all on his own and from scratch!
This was my first attempt at making a pound cake, and if turned out wonderful. I did use vanilla rather than almond extract, and also used bread pans in place of the bundt pan. Altogether fantastic.
Dee-lish! I'm an American living in England and I made this tonite for my church homegroup. These crazy English people had never heard of pound cake! I think they were a bit taken aback by how rich and heavy it is. Personally I thought this was FANtastic. First pound cake I'd ever made. I didn't have cake flour and didn't want to bother trying to make my own so used regular - it worked fine! I did the 1/2 almond 1/2 vanilla. You could def still taste the almond which was yummy. I used 2 loaf pans with one batch. Thanks for this wonderful recipe!
Wonderful Recipe and the cake is ultra moist!
This is a delicious, rich, very elegant, yet simple cake. A holiday croud pleaser.
This is a wonderful pound cake. I made it for my family and everyone loved it. Thanks for sharing
I followed the recipe exactly. THis cake is VERY sweet so if you dont want it to be so sweet I would cut back on the almond extract...also I would not reccomend using the electric mixer. I think my problem was i mixed it too much because the cake didnt have that dense pound cake like feel. It was more fluffy like regular cake, which is not what i wanted but still tasted great.
I substituted one teaspoon of vanilla extract for almond extract. This cake was so good that I wouldn't have believed I made it if I hadn't seen it with my own eyes! I liked the flavor of the cake. The texture was almost perfect. I used an angel food cake pan because more than one of the reviews indicated the batter overflowed in certain bundt cake pans. Using the angel food cake pan, the batter rose almost to the top of the pan, but I did not experience any overflow. My husband (Chef Mike) doesn't eat a lot of sweets, but he ate most of this cake. I topped the cake with a light lemon glaze. Wow! Thank you, Aunt Johnnie.
THIS CAKE SHOULD BE RENAMED "THE AMAZING DISAPPEARING POUND CAKE!" I TOO SUBSTITUTED VANILLA IN MY RECIPE, AND IT DIDN'T LAST THE WHOLE DAY AT MY HOUSE. MY FAMILY ATE THE WHOLE THING IN ONE DAY. IT WAS DELICIOUS!
Personally, I'd give this recipe 4 stars, but I had two people tell me that this was the best pound cake they've ever had and I thought that should count for something. I’m not a fan of pound cake, then again I’ve never had homemade until now and I was pretty impressed with this recipe. For the record, I did not sift my cake flour, used plain shortening, and I used a Kitchen Aid Mixer. I followed the recipe exactly, with the exception that I used 1t of vanilla and 1t of butter extract rather than the almond. The result was very dense, moist, flavorful, and buttery cake. I used Baker’s Joy to coat the pan and did not have a problem with sticking. It took 1 hour 20 minutes to bake. In retrospect, I’d omit ½ cup of sugar as I found this a little sweet for my taste (no one else complained of this) and I’d probably up the temperature and cook it for less time. Unfortunately, I didn’t get a well formed golden ‘crust’ as others have, but perhaps changing the temperature and cooking time would fix that. I served this with fresh strawberries and homemade whipped cream. It was wonderful.
This cake is super moist with a wonderful flavor.
I didn't like anything about this recipe. It was very greasy and the almond flavor way too strong. I will not try it again.
I made this pound cake and substituted the almond extract for vanilla. I also added 1 cup of chopped cherries (that had been tossed in flour). Although it took a long time to cook (1.5 hours) it was very good. My husband almost devoured the whole cake!!! I will make this cake again! Thanks for the great recipe!!!
Very good cake! Lighter than some pound cakes . Moist and flavorful! Will make again! Thanks Jean
This cake was sooooooo good. I cut the recipe in half and it came out perfect size. It did not overflow the pan. the full recipe is way to much cake for one pan. This will make it hard to bake and hard to get out of the pan. I used all vanilla extract. My kids loved it so much they could not stop talking about how soft it was. It was very moist like birthday cake. It had that great homemade taste.
I didn't read any reviews before baking this cake and it was my first pound cake. I put all of the mix into the bundt pan and it overflowed but when I removed it from the pan and turned it over, it was perfect. I also used self-rising flour instead of the cake flour and baking soda. (this is all I had) The cake is wonderful. I will make it again.
My search for a moist, tasty poundcake is thru. This is THE best poundcake that I have ever made. I used 1 teaspoon almond extract and 1 vanilla. Everybody raved about it! A Keeper!!
Best Pound Cake I've ever eaten! I did use 1 teaspoon of Almond Extract and 1 teaspoon of Vanilla Extract but otherwise I made it exactly as written. Loved it -- can't stop eating it. Probably going to gain 10 pounds myself, lol!
WOW great taste and old fashion feel. I used only 2 cups of sugar: one white and one brown; cake flour not all purpose; butter flavored Crisco; one tsp vanilla and 1 tsp almond essence; must add almost a tsp of salt. I baked it on Sat. By Sun it was almost finished. By Mon. one slice left. I MUST do this again!
This cake won't disappoint! While someone else on this forum referred to it as "moist and light", I found it to be "moist and dense" (just the way I like it). Next time though, I will decrease the Almond Extract by a 1/2 tsp and increase the baking temperature from 300 degrees to about 325. At 300, it took an hour and fifty minutes in my oven. I will be making seven more cakes to gift to neighbors for Christmas!
The best pound cake I've ever tried. My family raves for more of this delectable cake
Unfortunately I used the wrong flour-- I used regular flour which I didn't realize was incorrect until it was too late. The cake turned out dry and a little rubbery. The taste was good though, and I will try it again with cake flour. I also split the extracts between vanilla and almond.
If I'm gonna eat pound cake, I like it to be heavy and moist. This was too light in consistency for my taste. The almond flavor was a bit overbearing too, but it wasn't bad by any means. I'll probably stick with "The Best Pound Cake" (submitted by Rhonda).
Great recipe - easy to make. I recommend using all almond extract, as the recipe suggests. It really gives it great flavor! If you're hesitant, just give it a shot! It was a big hit with the coworkers...served with fresh whipped cream and berries.
This cake was far too sweet for my liking. Texture is great though, so maybe just need to cut down on the sugar? And the almond taste was very overpowering. With a few adjustments, I'm sure it would be a wonderful cake.
This recipes was too moist, and way to sweet to eat. I followed the directions exactly and I knew the batter looked too runny but made it the way the directions said anyway and it came out like I thought it would. On with the search for a perfect pound cake!