Wonderful, everyone loves it

great .i added a walnut maple glaze turned out very good my family loved it

Maybe my oven heats up too fast because it burned on top

I was looking for a “trustworthy” recipe I could use & found it. Will definitely be cooking again with this recipe. Flavorful and moist!!!

Very good recipe! I like cream cheese pound cakes and this one was one of the best yet I subbed lemon extract for the almond this time but either will be very good it came out lite and fluffy with a delicious crunchy top worth making if you are looking for a great pound cake.

You can never go wrong if you follow directions completely I have made this recipe dozens of times and it's always deliciously moist.

Reminds me of my Granny's pound cake. So good...!!

Awesome! It really is just like the "old school" pound cake your grandmother used to make. The old fashioned recipes for pound cake included milk & the substitution of cream cheese for milk gives it a richer flavor than sour cream that's used in other recipes. But, that's just a personal preference. Having said that, the ½ cake flour and ½ all purpose is a great combination! The cake flour creates a softer, if you will, texture. While the all purpose gives that same dense pound cake texture that sets it apart from all other "cakes". Kudos!

My family loved the taste. The cake was gone in two days. Reminds me of my mom's pound cakes when I was young.