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Wow! I had been using this recipe but the preparation and cooking methods make all the difference! I had not beaten the butter so long in the past and that made for a significantly fluffier cake. Also, the low cooking temperature made for a very moist and tender crumb. Thank you, Danzy, for a delectable pound cake! Note...!!! IT IS IMPORTANT TO USE CAKE FLOUR in this recipe! I had previously made it with cake flour or I used the corn starch substitution noted in other reviews but the last time I made it I felt lazy and thought it would turn out ok with regular flour. Not so! It was a total flop. It was underdone and gummy in the middle and the cake fell about 2 inches as soon as I took it out of the oven. Don't be tempted to try regular flour.
WOW, what a wonderfull cake, i had tried before to make poundcake and it just did not work for me, but this recipe is the best, easy and soooo tasty the cream chesse gives it such a touch wow. i made less because is me and DH only but it was still soooo good. thanks for a great cake!!!!!
This cake is fab! I just have to say though, I used low fat magarine and extra light cream cheese and it came out looking and tasting sooooo great! I saw Danzy's warning but decided to try the low fat versions anyway and halved the ingredients. It still came out wondefully! :) The cake is much too sweet for my liking so will reduce the sugar next time. Great cake, thanks for the recipe!
This is a wonderful recipe. I've always been a little afraid of making pound cakes because I didn't want it to be heavy or dry. No worries with this recipe. In fact, I am getting ready to make it again for Christmas dinner. Thanks so much for sharing it with us!
This cake was easy to make and very delicious. I followed the directions exactly, but used a 10" bunt pan instead of a 10" tube pan and had more batter than I needed. I used the extra batter for four mini-cakes, but I made the mistake of cooking them at the same time with the main cake. I was not about to open the oven door early to retrieve the mini-cakes even though they were ready before the 1hr. 30 min. baking time because Danzy said DO NOT OPEN THE OVEN DOOR! The mini-cakes were a litte too done. Next time I will save the extra batter and cook the mini-cakes after the other cake comes out of the oven. Thanks for sharing this recipe, I will be making it again.
I was careful to follow the directions exactly but I had pan trouble. I used a standard bundt pan and the cake rose over the edge and had a 1 inch overhang which I had to break off to get it out of the pan. The cake was still a challenge to remove! The edge bits taste divine and I'm looking forward to tasting the rest.
Ohhhh, so good! Super moist and soft and yummy. I baked this in a 9 x 13 in pan for an hour and five minutes, and could have gotten away with more time. Otherwise, made as directed. It is SO awesome. Thank you!!
this cake was perfection!!!! i used a.p. flour and it still was a moist tender cake. i kept mixing for 5 minutes and that is the key. 5 star rating all the way for this cake. would not change a thing. thank you for sharing.
I've used basically this same recipe for years, and it's wonderful. You can use 1 cup margarine for 1 cup of the butter, but still must use at least 1/2 cup butter. My recipe uses 2 tsp. vanilla and no almond, but I'm sure this would be a great addition. Also, I used to have trouble getting the cake out of the pan, so I flour the pan also, and let the cake sit in the pan for 10 minutes before trying to take it out. Thanks for submitting!
This cake turned out excellent for me even though I "peeked". At 1 1/2 hours when I went to take it out, it was still gooey, and I ended up baking it for 30 more minutes. More than likely the problem is my oven, needs checked!!! the cake is very flavorful and moist. I served it with strawberries, and it was enjoyed by all. thank you Danzy!!