Comments on: Quick Cream Cheese Pound Cake

By: Judith Hanneman

Judith Hanneman — Tue, 19 Jun 2018 00:21:38 +0000

In reply to Brenda.

I am so glad you liked this!! It’s so easy too. I have an old-fashioned from-scratch one on the site from the early days. It was one of those kitchen disasters but it did taste good. This one is better though!

By: Brenda

Brenda — Mon, 18 Jun 2018 23:56:53 +0000

This is the most delicious pound cake EVER I can’t believe this is ..box so MOIST I was going to use milk instead of water but decided to follow the recipe everyone that ate it raves about how good and moist it was I’m going to make this every week ..only thing I did was put a 1/4 teas. Of butter extract . Along with the almond.. thanks…

By: Judith Hanneman

Judith Hanneman — Fri, 01 Jun 2018 21:01:17 +0000

In reply to Sean Mahan.

Let me know how you liked it!

By: Sean Mahan

Sean Mahan — Fri, 01 Jun 2018 20:10:58 +0000

Pound cakes are awesome, and this recipe just makes it look even better! Will sure make it over the weekend!

By: Judith Hanneman

Judith Hanneman — Thu, 31 May 2018 22:18:29 +0000

In reply to Betsyros.

I really don’t know. Butter, unlike oil, is not 100% fat so if the cake sets up, it will be a different texture–probably denser. You could try clarified butter–that would probably work because it’s pure fat then.

By: Betsyros

Betsyros — Thu, 31 May 2018 15:44:47 +0000

Would this work with 1/2 cup melted butter in place of the oil?

By: Beverly

Beverly — Thu, 31 May 2018 10:52:40 +0000

Sounds delicious!