I thought it turned out great. I followed the advice of adding 2 tsp of vanilla, and butter/cream cheese at room temp. It took a little over an hour and a half to cook, and turned out so pretty. The texture is amazing and the taste is wonderful. For a pretty finish I drizzled powdered sugar frosting over the top.

I thought this was very good. I followed other reviewers tips and made sure my cream cheese, eggs and butter were at room temperature. I tried the "cold oven" and it seemed to work out well.I also used the cake flour (Swans) and used two teaspoons of vanilla extract. Wait a day before eating to get the full flavor affect.

I thought this cake was okay. The people I made it for did not give me rave reviews so I think that it was just so-so.

What can you say about cream cheese pound cake except "more please!" This is a moist flavorful cake that doesn't need anything more!

YUM! This is a very dense and flavorful buttery pound cake. Would be good for carving and rounding top edges, frosting with buttercream and topping with fondont. Froze well.

This cake was the best hands down it is so moist i loved it the only thing different that i did was i used 2 cups of butter which is 1 pound of butter and it was perfect loved it, loved it, loved it

Great pound cake. I made this for my grandson's birthday. I used a 3-D Thomas Train pan that required a dense cake for the "train" to stand up and this was it. Moist and tasty. Will make again in another pan.

Wonderful! I made this cake (with just 2 adjustments) for my boss' birthday yesterday, and absolutely everyone devoured it and asked for the recipe. In fact, one woman almost cried when she took her first bite- she said it tasted just like her mother's pound cake from decades ago! The only changes I made were to decrease the sugar to 2 1/2 cups, and add some almond extract along with the vanilla. Also, just a note, but swan's down cake flour is the only flour that I will use for pound cakes. It gives the cake a very fine crumb without the need to sift. One more comment: to those people who have uncooked dough in their finished cakes, make sure that your butter and cream cheese are both at true room temperature. Otherwise, the cream cheese doesn't get mixed in and never bakes up, no matter how long you leave it in the oven. If your crust burned before the cake was completely cooked, either the oven was too hot, or your oven doesn't circulate the hot air (convection oven). Use a thermometer to tell what the exact temperature of your oven is, and rotate the cake every 20-25 minutes if it's an older oven.

I wish I could give it 6 stars!! I tried many recipes, William Sonoma etc, but they all needed something. This was perfect. I added abit more vanilla but that was my preference.

One star for the taste. Sadly, in order for this pound cake to be fully baked inside, the outside takes a beating by becoming too crisp for a pound cake. The crisp outside does not make for cutting smooth, clean slices. Sorry to say, I will not be saving this recipe. I truly don't understand the great reviews it did get.

This cake is excellent! It's so moist The vanilla and crunchy bottom make it great. I love it. Came out perfect. Thanks for the recipe.

D-lish!

Melt in your mouth, but too dense for me.

Really really great!! I added maybe an extra half teaspoon of vanilla. After about 45 minutes at 325 I was worried that it was getting too brown, so I dropped it down to 300. Total baking time was about 1 hour 10 minutes and perfect brown crust. Too afraid to try it in the cold oven but maybe next time. Thanks for the recipe!

I was a little disappointed in this cake after reading all the positive reviews. I made this cake and followed the instructions to the letter. I checked it after 1 hour and it wasn't done so I let it go the last 20 minutes. The whole bottom of the cake burned. I cut off the burned part and ate the rest with ice cream. It had okay flavor but nothing spectacular. I will still be searching for the perfect pound cake.