I will give this a try! Thanks for the recipe!
Thanks for sharing.
Thanks Elaine - i'm defi going to try this. Thanks for sharing. Can i just ask if cake flour is simply plain flour? Many thanks Dee x
Cake flour is a differenct kind of flour believe has corn starch or something, it's a finer flour. Any who you can "convert" all purpose flour by adding corn starch so I've read. I tried it and wasn't happy. U can get cake flour at any "fine" grocer for like 2 bucks a box.
I just found this recipe a couple of months ago and it has already been requested for three events. I use lemon extract instead of vanilla and its fabulous!
Can you bake this in a normal round or square pan or only a bundt pan?
Thanks...it sounds yummy!
Hi, Does this recipe crumble if you carve it? Thanks
This recipe sounds yummy, could you please tell me how much 3 sticks of butter is?
babycakes its 1 1/2 cups when you see sticks of butter just remember that 1 stick = 1/2 c hope this help
sounds lovely!! would it be possible to make cupcakes with this recipe?
I would also know if you can bake this in a regular rectangle/square or round pan too
ive been making this over 20years and it is well liked can u add different fruits and flavoring thanks
I just made this cake, didn't change anything, just followed the instructions. Baked in 9"x13" pan, cut in squares, stack them all together and carved the clock tower at my "University of Michigan" cake (I have pictures posted). It tasted great and very easy to carve, just keep it cold. Thanks for a great recipe, by far my favorite. Olga
I have a very similar recipe that is also well loved. It uses 8 oz 1/3 less fat cream cheese, 3 sticks margarine, 2 2/3 cups all-purpose flour, and 1 1/2 tsp. vanilla extract, plus 1 1/2 tsp. almond extract. I make it in 2 loaf pans and bake at 325 for about an hour. I've never used it for a cake, but after reading comments by olgaCake, I think I'll give it a try! I think it's really delicious with the almond flavor. It also freezes well.
This recipe is like my Mama's pound cake that she made forever. She's been with Jesus for 34 yrs now. So you know this recipe is old as the hills. You can also use 1 cup of sour cream in it. I use this all the time and it is delishhhhhhh!
Hi there, I was looking for a raspberry and almond flavor pound cake, which I did not find, so I decided to try this recipe and modified it accordingly and this is what I did, 2 tier cake, 6" and 8", 1) substituted the van flavor for almond 2) folded about 1 cup frozen raspberries into the batter 3) moisted a little with Disaronno Italian Liqueur syrup 4) filled with the raspberry filling recipe here @ CC. The final result was an amazingly delicious cake. Thank you for this recipe.
Great recipe! I just made it the other night, and it is delicious!
Oooh, this was SOOO good! Thanks so much for posting it! I added 1/4 cup Cointreau, 2 tsp vanilla and 1 tsp orange emulsion at the end and it was incredible! I also used 1 rounded tsp of kosher salt since I used unsalted butter and that seemed to be the right amount.
i noticed you did not use baking powder in the recipe,is that right or was it an oversight?
wow, im going to try it but what kind of frosting can i use with this
yum! i made this in 3 8" rounds. came out perfect!
Has anyone tried to make this as a sheet cake? My sister requested a pound cake for her birthday, and I'm hoping to make a purse cake. Thanks!
I have made literally over a hundred cakes from this recipe. Yes, you can make it as a sheet cake, 11X15" works well; bake at 350 degrees about 1-1.5 hours.
I also use 3" round pans for my wedding cakes. This recipe fills a 10" (by 3") round pan beautifully. IMPORTANT: any thing larger than a 10x3 round, must have a heat core (Wilton has them). The purpose of the heat core is the metal conducts heat to the center of your cake as the outside bakes. From experience, if you attempt to bake in a round pan without the heat core, the cake will not bake in the center. Nothing like a beautifully baked cake with warm batter oozing out. Be sure to grease and flour the heat core (inside & out), and use batter to fill it (or it WILL float out of the center of your pan!) After baking, just plug the hole with the baked center; you will have to trim it down to be the same height as the cake (enjoy the sample!). 10x3 pan takes 2 hours.
In reference to my post above, a heat core is necessary for the 10x3" round pan. I also reduce the temperature to 325 degrees for the 10x3 pan.
It's sound great, I'll try it. Thanks for sharing...
Very yummy cake. Make sure to follow the instructions and sift the flour; makes a huge difference. Has anyone made a chocolate version of this??
Made this 2 days ago, can you say yum? Used 3 cups sifted all purpose flour and 1 tsp. salt instead. Best pound cake i've had so far. Thanks.
Great recipe! I have used this recipe for over 20+ years except I have always used all purpose flour instead of cake flour. This is ALWAYS a family favorite and I make it all the time. Can't wait to try the different variations in different shapes and sizes! Thanks for sharing!
I am in Aus, so how many grams are in 1 stick of your butter?
Just made this cake for the first time....the crumb on this cake is amazing!! This cake tastes delicious also! This is definitely a keeper - this is soooo good and not hard to make at all!! :)
This cake is awesome! Now, what type of icing do you use. I didnt like it with buttercream. Thanks for sharing.
I'd also like to know what type of icing people use with this recipe?? Thanks!
Will be trying it very soon. thanks for sharing
I just made this cake 3 days prior to the event it was meant for due to family visiting for the week etc. and decorated it the day of. In one word, AWESOME!!!! It held nicely after three days sooo fresh! decorated nicely and baked very even! Most of all it was absolutely DELICIOUS!!!!! The comments kept coming all night! will only use this recipe from now on! Thanks so much for sharing!!!
Tried your recipe over the weekend and love it!! Thank you for sharing it!
HAS ANYONE MADE THE BATTER ONE DAY AND WAITED UNTIL THE NEXT TO BAKE IT? I AM ALWAYS SO PRESSED FOR TIME. THANKS FOR ANY INPUT.
Can you make cupcakes with this and if so how many will one batch make? Also I was wanting to make strawberry pound cake and choclate, what would I add to this to get that? thanks so much
I am making a 12x12 square cake and 3in deep. Will this recipe be enough to fill? What kinds of filling did people use. I am going to use almond extract, what flavors so good with that
I'm going to try this for a wedding cake I'm doing in March. Have you ever made this with chocolate? I need a chocolate cake recipe for a groom's cake that well hold up to carving, and fondant.Thank you,fladebbee
What kind of glazes/icing do you use with this?
Login To Leave A Comment