This is a large cake and while you may be able to reduce the sugar a bit, you have to be careful with how much. Sugar is not only a sweetener, it also adds volume, tenderness, texture, color, and it acts as a preservative
I made a pound cake in a tube pan, much the size of this, as I didn't have a Bundt pan. It called for two cups of sugar and I thought that "maybe" we could reduce the sugar by one cup. The cake was fine, no complaints - however, I won't be doing that again - and I'm old enough to know to follow a recipe 😅 There's a lot of batter and the sugar evens out the cake in more ways than one. Anyway, that's my experience - Thank you 🥰
I’ve never been happy with a bunt cake until I found this recipe quite by chance. Man, it’s fabulous! I use 2 tsp baking powder instead of one and I add the juice of one lemon. What a dream! Moist and devine! Thank you! Thanks you! Thank you!
At this point, I just hit 'like' to the videos as soon as I start to watch, because I know the recipe is going to be good and I will be able to make whatever it is. The conversions are sooo appreciated!
Hey Stephanie, Made this last night. I LOVE IT!!! My wife got home after I went to sleep. I woke up this morning and the first thing she said was "Ke-ki wa METCHA oishi de!" (she's Japanese, by the way) which means "The cake was REALLY delicious!" Thank you for the recipe and I will be making this in the future.
I just made this cake and couldn't resist putting a fudge frosting on it. Anxious to cut into it after dinner tonight. Thank you Joy of Baking for all of your wonderful recipes
Hi Stephanie, Just wanted you to tell that I love all your recipes. I was a very amateur when it came to baking. But due your recipes and baking techniques My friends now call me a cake expert and ask me to bake cakes for them. Thank you so very much for your amazing recipes !!
I haven't tried this recipe. But I have to say here that all of your recipes that I have tried are super tasty !!!!!!!!! And all your instructions are so clean and helpful. I cannot use others' recipes any longer. :p
Jane Liu Totally agree, I have tried carrot cake and it was delicious and as a plus the friendly, clearly instructions make you feel like a professional baker :)
Wow, this came out amazing. Every time I bake something, it's almost as if I mentally eat it in the making so I never really enjoy stuff I bake UNTIL I made this baby! Aside from that, my mom is a tough person to impress with cakes & right about anything, but she was blown away with this pound cake. Thank you so much! Love!
Hi Stephanie, I used your recipe as a base for lemon cream cheese pound cake and it was over the top delicious! The changes I made are as follows: increase sugar to 3 cups; omit vanilla extract; 1 Tablespoon pure lemon extract, 1/4 cup fresh squeezed lemon juice and the zest of two medium lemons. The result was a moist, rich pound cake bursting with refreshing lemon flavor. Thank you!
I cooked this today. Had enough for a bundt pan and a loaf pan. I have never had a cake turn out perfect like this, I'm so proud of myself. If you're reading the comments...PLEASE TRY THIS RECIPE!!!!. FYI: I used a hand mixer and beat the sugar mixture for 15 minutes. I put some water in a pan an placed on lower rack in oven and put cakes on top rack. Turned out excellent.
THANK YOU MS. JOYOFBAKING!!!!!!!!! I JUST MADE THIS CAKE FOR THANKSGIVING AND IT IS HIGH, LIGHT, MOIST AND DELICIOUS......CAN'T WAIT FOR THE NEXT RECIPE....HAPPY THANKSGIVING!!!!!!!!!!
OMG!!! I watched this video last night and made this cake last night. This is the best cake I've ever made thanks to you. I made a strawberry flavored glaze to top it off and some homemade strawberry vanilla ice cream.
Your recipe is a hit. I have baked this cake 100 times or more now.. I bake the cakes for Nurses’ Week. & it became a favorite. Thank you for your tips Mrs J.
This is my favorite cake recipe , I've made 3 in the last few weeks and it always turns out the same. Thank you for sharing and always being precise with the measures and technique.
Hi Stephanie. Baked this today for my husband's birthday. It turned out perfect, with a very good flavor, thanks to the cream cheese. We're loving your not so rich, yet delicious range of cakes. Thank you!
You saved the day. My grandson asked me to make a pineapple upside down cake for his birthday, which is today. Yesterday I made my Mom's recipe from the 50's. It did not rise. I remembered your site, found your version and made it today. It was perfect, better than Mom's. Everyone raved.
Congratulations on your award 🥇 for one million views on your RUclips. I have been watching your channel for a while now and think you are the best.Your recipes are easy to follow .What you say about all ovens being different is true. I have tried other people’s recipes on RUclips but yours are the only ones that work out the way they are supposed to.My husband and I have enjoyed all the creations we have tried and look forward to trying some more. I hope you keep posting more recipes that we can all enjoy 😉. Thank you so much for all. 👍👍👍👏👏👏👏😊😊😊😊😊
I made this cake last night, OMG! is all I can say. perfection. I made it once b4, but this time wow. the taste, texture and moistness of this cake. Thanks for sharing.
Hello Joy, I made this cake Friday and it was the best pound cake that I ever made. It has a very strong delicious smell. My husband loves it. I have a gas stove so, I had to cook it on 325 degrees. It turn out beautiful. Thank you for sharing your recipe. I will be trying more of your recipes!!
and again another sucess. Stephanie you are a queen. thank you for sharing your precious recipes. never failed any of them. you give such clear instructions and tips. The best teacher
Stephanie, you are a wonderful teacher! I LOVE to watch your videos. You’re knowledgeable, self assured, very organized and your “lessons” are well prepared. I know you have the team from ‘Joy Of Baking’ behind you, but your personality and abilities come through, team or no team! Thank you.❤️
Stephanie, This is hands down one of my favorite recipes! It ALWAYS turns out great and I've been making it for years. Thank you, thank you, thank you! Ciao.
I made this cake for the first time on Christmas...OMG my family lost it! It came out so good. I have to make 2 of them this weekend for my daughter's Birthday (one for my house and one for her to take home). I love your recipes, you make baking easy (at least for me) because I love new recipes.
Wow....this pound cake is amazing! I've been making my way through your recipes over the past few years and finally got to this one. My 6 years old son is loving it too. There are very few things I bake that he will ask for more of and this is one of them. This will be added to my go-to recipes. I love that it's simple and has very few ingredients. Thank you!
Hi, I want to thank you very much for your great recipe of pound cake. You explained it very clearly, congratulations. I am writing from Ecuador, South America
Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch. Baking soda, also known as sodium bicarbonate or bicarbonate of soda, is used in recipes that contain an acidic ingredient (e.g. vinegar, brown sugar, citrus juice, sour cream, yogurt, buttermilk).
I have tried most of ur recipes so far I love them all . You're my go to girl when I feel like making a tasty desert. Thanks Stephanie. Lalita from NY.
Hi, I want to say that you are so thoughtful by telling the viewers how much a cup or ounce is in Gramm and how much degrees Celsius is of Fahrenheit. I am not from America but I watch a lot of American videos and you are the only one doing this. I THANK YOU SO MUCH FOR DOING THIS. YOU ARE THE BEST. Your recipes are also the best and very easy to bake at home. 👍
Hi I have made this cake several times but tweaked your recipe by adding candied ginger. I chop the ginger cubes to tiny pieces and add about 100 grams of it. I toss the ginger bits in the flour and so when it's baked it's evenly spread and gives the cake a delicious tang.
I made your cake this evening here in S. Korea, and surprisingly it turned out BEAUTIFUL. I was forced to bake it in a toaster oven since home ovens don't flourish here in Busan. Thanks so much for sharing.
Hi my name is Maria and I been making this pound cake for a year or more now and let me tell you.. everyone love this... is perfect every time thanks for this recipe it is amazing and so delicious.. I use rum extract to mine and it tastes so good
Hola Stephanie, Thank you so much for sharing this recipe. I made it today and everybody loved it. The smell was in the whole house. It is really delicious. It is definitely a keeper.
I've used other people's cream cheese pound cake recipe yours was the best I follow the exact recipe excipe I used self rising flour I dont buy all-purpose I used the lemon zest and also mixed orange zest so moist as you stated again very delicious thank you for sharing
I used your recipe and made the cake into cupcakes. This recipe makes exactly 2 dozens of 1/3 cup size cupcakes. Baked at 175C for 30 minutes. I halved the sugar it is still very sweet to me. Overall, it is a really successful recipe. Thanks for sharing.
Stephanie, thanks a million for the easy recipe presentation of my favorite cake that goes with home made ice cream. This desert tops all of my other favorites. You demonstrated this with grace & ease, now I have the confidence of trying to make it. Again thanks for posting ghost...
OK Stephanie, I made this cake this morning... Bad idea, because I had to wait all day until my wife came home from work so we could try it together... Stop laughing. It AIN'T funny... :-D I didn't put zest in it but I upped the vanilla to 2 TBSP. It took me a little longer to cook as the humidity was way up, just before a cold front. Anyway, It came out looking like yours and most likely tasted as good!!! :-D My wife LOVED it. She already wants me to make another one. We had it as strawberry short cake. AAAH what I had been waiting on ALL day. Since strawberries are in season in central Texas right now.... WOW it is good. Thanks so much for the video and tips. This recipe is a real winner! kudos and cheers from Texas USA
Such a rich texture, gorgeous cake this one this. Made this today. The family loved it . You are such an amazing teacher! Stephanie . Love your recipes,always comes out so well.
Thank you Stephanie for this delicious and moist recipe. I added half a cup more flour to the recipe, because the batter was very light after mixing the 3 cups of flour. This is one of my favorite recipe.
Just took a bite of this Cream Cheese Pound Cake I made and it is so Marvelous! I don't think I will be satisfied until I've eaten half of this cake. Thanks so much, Stephanie! I almost made this in two loaf pans because your bundt pan looks bigger than mine. My thought was to freeze one. It is very sweet, but I didn't change the recipe and my bundt cake pan is just the right size. Your recipes are always a treasure to eat after I've followed each step of your videos.
I made this for the first time in my life. I love pound cake but could never get it right. But now oh my god it can out great my nephews love it. Thank you so much i will keep watching.
I made this pound cake twice and each time it turned out great and it tasted so good yummy!! Oh yes I'm about to make it now. 😀 my husband luvs this cake!!
My first time baking this Creamcheese Poundcake, is already a big hit in the family. Thus, it become a household favorite. Thanks Ms. Jaworsky for this wonderful recipe. I am a subscriber from the Philippines. A real big fan of yours! 😊
It could be that the batter was over mixed or the oven temperature was too low. You could buy a free standing oven thermometer to double check your oven's calibration.
I've made this cake for just about every Holiday, and it's my favorite yet! Moist and if you make a glaze it's even better! Only thing on 325 I have to cook it on 325 for 70 min with an additional 10-15 min if in a light bundt pan
I tried this once now it’s all I make, wonderful recipe guys I recommend ❤️ i always add this vanilla and almond syrup sweetener to enhance the flavor it’s great!
Ahhhhhhhhh!!!! Simply beautiful, loved the clean clear demo and instructions. Can you please give receipt for a light drizzle lemon frosting, just something I know I would love if you can. Great job!
I HAVE TO SAY THIS IS ONE OF THE BEST BAKE AND ILLUSTRATED SHOW THA I HAVE EVER SEEN AND I HAVE SEEN LOTS. I DO HAVE ONE QUESTION: HOW DO YOU KEEP SO TRIM FROM ALL THAT BUTTER AND SUGAR? :-) OR, YOU BAKED ALL THAT DELICIOUS PIES AND CAKES FOR YOUR HUSBAND? :-) THANKS JOY.
THANK YOU STEPHANIE❣My husband & I absolutely love your cake recipe❤I've been searching for a recipe that compares to the Sara Lee recipe AND THIS IS IT🥰
Maybe you could go by the weight of an egg. For the recipes on the site - One large Egg weighs - In Shell about 57 grams, Without Shell about 50 grams, White Only about 30 grams, and Yolk Only about 16-18 grams
Cream cheese is a creamy smooth, white and spreadable cheese which contains at least 33% butterfat with gum arabic added to stabilize and to increase its shelf life.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
This is a large cake and while you may be able to reduce the sugar a bit, you have to be careful with how much. Sugar is not only a sweetener, it also adds volume, tenderness, texture, color, and it acts as a preservative
What kind of mixer is that? Do you prefer over Kitchenaid?
I made a pound cake in a tube pan, much the size of this, as I didn't have a Bundt pan. It called for two cups of sugar and I thought that "maybe" we could reduce the sugar by one cup. The cake was fine, no complaints - however, I won't be doing that again - and I'm old enough to know to follow a recipe 😅 There's a lot of batter and the sugar evens out the cake in more ways than one. Anyway, that's my experience - Thank you 🥰
never knew tht....
I’ve never been happy with a bunt cake until I found this recipe quite by chance. Man, it’s fabulous! I use 2 tsp baking powder instead of one and I add the juice of one lemon. What a dream! Moist and devine! Thank you! Thanks you! Thank you!
At this point, I just hit 'like' to the videos as soon as I start to watch, because I know the recipe is going to be good and I will be able to make whatever it is. The conversions are sooo appreciated!
Hey Stephanie,
Made this last night. I LOVE IT!!! My wife got home after I went to sleep. I woke up this morning and the first thing she said was "Ke-ki wa METCHA oishi de!" (she's Japanese, by the way) which means "The cake was REALLY delicious!" Thank you for the recipe and I will be making this in the future.
Thank you I made this recipe several times It is absolutely delicious One of my favorite pound cake recipes.
I just made this cake and couldn't resist putting a fudge frosting on it. Anxious to cut into it after dinner tonight. Thank you Joy of Baking for all of your wonderful recipes
Hi Stephanie, it’s 2022 and I’m still making this recipe which I and all my family enjoy it. Today I’m making it for my kiddo’s birthday. Thank you 🙏❤
Hi Stephanie,
Just wanted you to tell that I love all your recipes. I was a very amateur when it came to baking. But due your recipes and baking techniques My friends now call me a cake expert and ask me to bake cakes for them.
Thank you so very much for your amazing recipes !!
I'm amazed that anyone would put thumb down for any of your products... everything I've made from you are perfect
Me neither, she is exceptional!
@@jaye8872
Monday
. .....
Do you measure the flour first or do you sift first and then measure the flour?
Because people don get it, she is amazing 😋😋🙏
I haven't tried this recipe. But I have to say here that all of your recipes that I have tried are super tasty !!!!!!!!! And all your instructions are so clean and helpful. I cannot use others' recipes any longer. :p
Jane Liu Totally agree, I have tried carrot cake and it was delicious and as a plus the friendly, clearly instructions make you feel like a professional baker :)
Wow, this came out amazing. Every time I bake something, it's almost as if I mentally eat it in the making so I never really enjoy stuff I bake UNTIL I made this baby! Aside from that, my mom is a tough person to impress with cakes & right about anything, but she was blown away with this pound cake. Thank you so much! Love!
Hi by no
Harold McGee's books (On Food and Cooking and The Curious Cook) are really good for explaining the role of ingredients in cooking and baking.
He’llo stephanie would this recipe work good as a good cupcake recipe
Hi Stephanie, I used your recipe as a base for lemon cream cheese pound cake and it was over the top delicious! The changes I made are as follows: increase sugar to 3 cups; omit vanilla extract; 1 Tablespoon pure lemon extract, 1/4 cup fresh squeezed lemon juice and the zest of two medium lemons. The result was a moist, rich pound cake bursting with refreshing lemon flavor. Thank you!
Wow looks great
I cooked this today. Had enough for a bundt pan and a loaf pan. I have never had a cake turn out perfect like this, I'm so proud of myself. If you're reading the comments...PLEASE TRY THIS RECIPE!!!!. FYI: I used a hand mixer and beat the sugar mixture for 15 minutes. I put some water in a pan an placed on lower rack in oven and put cakes on top rack. Turned out excellent.
1A
Sharon, What does the water in the pan do?
8 years later and I made this cake, and it came out wonderfully
THANK YOU MS. JOYOFBAKING!!!!!!!!! I JUST MADE THIS CAKE FOR THANKSGIVING AND IT IS HIGH, LIGHT, MOIST AND DELICIOUS......CAN'T WAIT FOR THE NEXT RECIPE....HAPPY THANKSGIVING!!!!!!!!!!
OMG!!! I watched this video last night and made this cake last night. This is the best cake I've ever made thanks to you. I made a strawberry flavored glaze to top it off and some homemade strawberry vanilla ice cream.
Oh cool how do you make your strawberry glaze? Sounds delish!
Your recipe is a hit. I have baked this cake 100 times or more now.. I bake the cakes for Nurses’ Week.
& it became a favorite. Thank you for your tips Mrs J.
This is my favorite cake recipe , I've made 3 in the last few weeks and it always turns out the same. Thank you for sharing and always being precise with the measures and technique.
Hi Stephanie. Baked this today for my husband's birthday. It turned out perfect, with a very good flavor, thanks to the cream cheese. We're loving your not so rich, yet delicious range of cakes. Thank you!
Made this today. Came out beautifully. Your recipes are flawless and your explanations and attention to detail are very appreciated. Thanks.
Looks yummy.
You saved the day. My grandson asked me to make a pineapple upside down cake for his birthday, which is today. Yesterday I made my Mom's recipe from the 50's. It did not rise. I remembered your site, found your version and made it today. It was perfect, better than Mom's. Everyone raved.
Congratulations on your award 🥇 for one million views on your RUclips. I have been watching your channel for a while now and think you are the best.Your recipes are easy to follow .What you say about all ovens being different is true. I have tried other people’s recipes on RUclips but yours are the only ones that work out the way they are supposed to.My husband and I have enjoyed all the creations we have tried and look forward to trying some more. I hope you keep posting more recipes that we can all enjoy 😉. Thank you so much for all. 👍👍👍👏👏👏👏😊😊😊😊😊
Hi Stephanie! I baked this flavorful pound cake and my family loved it!! Thanks so much for sharing your recipes.
I made this cake last night, OMG! is all I can say. perfection. I made it once b4, but this time wow. the taste, texture and moistness of this cake. Thanks for sharing.
Hello Joy, I made this cake Friday and it was the best pound cake that I ever made. It has a very strong delicious smell. My husband loves it. I have a gas stove so, I had to cook it on 325 degrees. It turn out beautiful. Thank you for sharing your recipe. I will be trying more of your recipes!!
and again another sucess. Stephanie you are a queen. thank you for sharing your precious recipes. never failed any of them.
you give such clear instructions and tips. The best teacher
Stephanie, you are a wonderful teacher! I LOVE to watch your videos. You’re knowledgeable, self assured, very organized and your “lessons” are well prepared. I know you have the team from ‘Joy Of Baking’ behind you, but your personality and abilities come through, team or no team! Thank you.❤️
Thank you for your kind words. My husband Rick and I are the entire team for both the Joy of Baking website and the RUclips channel.
Stephanie,
This is hands down one of my favorite recipes! It ALWAYS turns out great and I've been making it for years. Thank you, thank you, thank you! Ciao.
I love the recipe that was demonstrated mostly people enjoy eating chocolate cake.
Yvonne Nsiah
Yvonne Nsiah I am going to make this cake just because you said so! I love how you love this recipe!😀 Ciao Bella!
I find this so easy to do. I'm gonna try it out. 🇬🇭🇬🇭🇨🇦🇨🇦
Recipe please
I added the orange zest. Absolutely divine. Thanks Stephanie.
Thank you, Stephanie. I baked this today, using only half of each ingredient to yield a smaller cake... it’s perfect!!! 🤩🤤
I’ve been doing the same thing! I’m using a loaf pan and it’s coming out perfect!!! 👍😊
How many eggs did u use?
I made this cake for the first time on Christmas...OMG my family lost it! It came out so good. I have to make 2 of them this weekend for my daughter's Birthday (one for my house and one for her to take home). I love your recipes, you make baking easy (at least for me) because I love new recipes.
Made this cake yesterday.Turned out beautifully and so tasty.Thanks
I made this pound cake last week and I followed the instructions and it turned absolutely delicious, best ever.😀
Wow....this pound cake is amazing! I've been making my way through your recipes over the past few years and finally got to this one. My 6 years old son is loving it too. There are very few things I bake that he will ask for more of and this is one of them. This will be added to my go-to recipes. I love that it's simple and has very few ingredients. Thank you!
Been making this recipe for years now. Never found a better mix. Fabulous !! The cake is way better after being in fridge overnite.
Yes, although you may have to adjust the recipe.
Hi, I want to thank you very much for your great recipe of pound cake. You explained it very clearly, congratulations. I am writing from Ecuador, South America
Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch. Baking soda, also known as sodium bicarbonate or bicarbonate of soda, is used in recipes that contain an acidic ingredient (e.g. vinegar, brown sugar, citrus juice, sour cream, yogurt, buttermilk).
Yes I live in the US in the Atlanta GA area.
I have tried most of ur recipes so far I love them all . You're my go to girl when I feel like making a tasty desert. Thanks Stephanie.
Lalita from NY.
I am baking this cake while following your recipe. It turned out perfect. Thanks a lot.
Hi, I want to say that you are so thoughtful by telling the viewers how much a cup or ounce is in Gramm and how much degrees Celsius is of Fahrenheit. I am not from America but I watch a lot of American videos and you are the only one doing this. I THANK YOU SO MUCH FOR DOING THIS. YOU ARE THE BEST. Your recipes are also the best and very easy to bake at home. 👍
cooking school Martha stewart
yönba 可是會為
yönba b
yönba o
Hi I have made this cake several times but tweaked your recipe by adding candied ginger. I chop the ginger cubes to tiny pieces and add about 100 grams of it. I toss the ginger bits in the flour and so when it's baked it's evenly spread and gives the cake a delicious tang.
I made your cake this evening here in S. Korea, and surprisingly it turned out BEAUTIFUL. I was forced to bake it in a toaster oven since home ovens don't flourish here in Busan. Thanks so much for sharing.
I tried you recipe but i divided everything in half because i didn't want a big cake and it was PERFECT. Delicious and moist. Thanks for sharing.
Adaora thanks ! I need to make a small one
What size pan for 1/2 recipe and how long baking time?
Thanks
The best pound cake EVER!!! It turns out perfect. I am really impressed. Thank you for sharing this with us!
Half pound cake cream cheese
@@rosemarybahadur8559 I I pic
Well I did this cake today and it last in my table like 15 min. The smell of it and texture, delicious!
Hi my name is Maria and I been making this pound cake for a year or more now and let me tell you.. everyone love this... is perfect every time thanks for this recipe it is amazing and so delicious.. I use rum extract to mine and it tastes so good
This cake was delicious! It was worth the time. Sweet slight crunchy outside and a tasty dense inside. It's a keeper.
She's great, sharing much needed details of baking this cake. The best ever.
Hola Stephanie,
Thank you so much for sharing this recipe. I made it today and everybody loved it. The smell was in the whole house. It is really delicious. It is definitely a keeper.
Angie Martinez Lozada
I love all your recipes and your tutorials are excellent. Please keep sharing. Thank you.
I've never tried adding strawberries, but I would think it would be okay.
I've used other people's cream cheese pound cake recipe yours was the best I follow the exact recipe excipe I used self rising flour I dont buy all-purpose I used the lemon zest and also mixed orange zest so moist as you stated again very delicious thank you for sharing
I used your recipe and made the cake into cupcakes. This recipe makes exactly 2 dozens of 1/3 cup size cupcakes. Baked at 175C for 30 minutes. I halved the sugar it is still very sweet to me. Overall, it is a really successful recipe. Thanks for sharing.
I made this cake & it was very delicious. Thank you for sharing
I used 1-1/2 tsp vanilla, 1 tsp lemon extract, and the zest of 2 lemons. YUMMY!
It's a joy to watch and listen to your instructions! you are the best teacher. Thak you.
Very throughly demonstrated. Thanks for sharing your talent with everyone!
All ur recipes that i've tried turned out perfect. Thank u!!! Now i will definetely make this one tonight for my prayer gathering tmrw.
Stephanie, thanks a million for the easy recipe presentation of my favorite cake that goes with home made ice cream. This desert tops all of my other favorites. You demonstrated this with grace & ease, now I have the confidence of trying to make it. Again thanks for posting ghost...
Pound cake
I like the way you demonstrate your baking it’s very easy to understand thank you very much
OK Stephanie, I made this cake this morning... Bad idea, because I had to wait all day until my wife came home from work so we could try it together... Stop laughing. It AIN'T funny... :-D I didn't put zest in it but I upped the vanilla to 2 TBSP. It took me a little longer to cook as the humidity was way up, just before a cold front. Anyway, It came out looking like yours and most likely tasted as good!!! :-D My wife LOVED it. She already wants me to make another one. We had it as strawberry short cake. AAAH what I had been waiting on ALL day. Since strawberries are in season in central Texas right now.... WOW it is good. Thanks so much for the video and tips. This recipe is a real winner! kudos and cheers from Texas USA
Great recipe for loser stupid like you
Slap your mama pound cake t
Gökhan Caglar Speaking of “stupid losers,” here you are.
@@tundrawomansays5067 w
Why say something negative that's mean
Hi Ma'am
I made this cake for the first time. It came out excellent. Thanks for the recipe.
Such a rich texture, gorgeous cake this one this. Made this today. The family loved it .
You are such an amazing teacher! Stephanie . Love your recipes,always comes out so well.
geetha bhatt you
Thank you Stephanie for this delicious and moist recipe. I added half a cup more flour to the recipe, because the batter was very light after mixing the 3 cups of flour. This is one of my favorite recipe.
Just took a bite of this Cream Cheese Pound Cake I made and it is so Marvelous! I don't think I will be satisfied until I've eaten half of this cake. Thanks so much, Stephanie!
I almost made this in two loaf pans because your bundt pan looks bigger than mine. My thought was to freeze one. It is very sweet, but I didn't change the recipe and my bundt cake pan is just the right size. Your recipes are always a treasure to eat after I've followed each step of your videos.
Hands down this is my most favorite cake of all the recipes she has..
Joy of baking i love your show ur very detailing of your baking
I made this for the first time in my life. I love pound cake but could never get it right. But now oh my god it can out great my nephews love it. Thank you so much i will keep watching.
I made this pound cake twice and each time it turned out great and it tasted so good yummy!! Oh yes I'm about to make it now. 😀 my husband luvs this cake!!
So is that 3 sticks of butter in all?
This cake is the bomb! I have made it twice and it came out perfect. Thank you for this recipe.
Thank you for all your recipes, they are DELICIOUS AND VERY WELL EXPLAINED,
The ingredients are written on our website. There is a link directly to the page in the description above.
Hi I watched your presentation but have not made the cake yet but reading all of the comments I no it will turn out great, thank you!
My son and I made this cake and it was awesome. Great recipe 👍
My first time baking this Creamcheese Poundcake, is already a big hit in the family. Thus, it become a household favorite.
Thanks Ms. Jaworsky for this wonderful recipe. I am a subscriber from the Philippines. A real big fan of yours! 😊
It could be that the batter was over mixed or the oven temperature was too low. You could buy a free standing oven thermometer to double check your oven's calibration.
I make a similar pound cake, Lemon Sour Cream Poundcake. I can't wait to try your recipe! It looks magnificent!
What do you put for your lemon? Pls help, I love Lemon Pound cake. Yummy 😋
I've made this cake for just about every Holiday, and it's my favorite yet! Moist and if you make a glaze it's even better! Only thing on 325 I have to cook it on 325 for 70 min with an additional 10-15 min if in a light bundt pan
I tried this once now it’s all I make, wonderful recipe guys I recommend ❤️ i always add this vanilla and almond syrup sweetener to enhance the flavor it’s great!
Love .Love Love the way you explain it so easily step by step 😉
Ahhhhhhhhh!!!! Simply beautiful, loved the clean clear demo and instructions. Can you please give receipt for a light drizzle lemon frosting, just something I know I would love if you can. Great job!
To make a lemon glaze, simply stir enough lemon juice into powdered sugar that you have a glaze that you can pour.
I HAVE TO SAY THIS IS ONE OF THE BEST BAKE AND ILLUSTRATED SHOW THA I HAVE EVER SEEN AND I HAVE SEEN LOTS. I DO HAVE ONE QUESTION: HOW DO YOU KEEP SO TRIM FROM ALL THAT BUTTER AND SUGAR? :-) OR, YOU BAKED ALL THAT DELICIOUS PIES AND CAKES FOR YOUR HUSBAND? :-) THANKS JOY.
Joseph Lee Thank you Joseph for the kind comments.
I’ve made this twice and now it’s become my favorite. Thank you so very much for the recipe and demonstration !!
Made this cake yesterday! Absolutely delicious! This is definitely a keeper! Thank you!
thank you so much for sharing the recipe! i tried to make it today and it turned good 🧡
Sem dúvida este bolo é maravilhoso. Irresistível mesmo, o melhor que já comi 🙏🏼💕
thank you.. i really appreciate you mentioning all measurements in metric system as well.. i really love your recipes..
I made this Cream Cheese Poundcake for my family this week. It's was the best cake I ever had. It was gone the second day.
By the way, I used a Bundt pan n my cake rosed so high. I did not have any trouble getting the cake out of the pan. Came out smoothly.
Patricia Montesi v
How did you get your cake to maintain its height? As mine cools it kinda shrinks in height. Thanks
Patricia Montesi do you preheat your oven first? 😄
You could use orange or lime zest, or you can just leave it out.
I've made this cake twice already within one month. it's a really delicious recipe! thanks for sharing.
Just finished making this and I also added a tablespoon of coconut extract. It’s delicious! Thank you for your wonderful video!
Yes it is.
Stephanie, I am one of your favorite fans. Loved this recipe. Thank you so much for sharing.
Can wait to have my own, looking so lovely waiting for the moment
THANK YOU STEPHANIE❣My husband & I absolutely love your cake recipe❤I've been searching for a recipe that compares to the Sara Lee recipe AND THIS IS IT🥰
Maybe you could go by the weight of an egg. For the recipes on the site - One large Egg weighs - In Shell about 57 grams, Without Shell about 50 grams, White Only about 30 grams, and Yolk Only about 16-18 grams
Really great recipe. It was quite rich. Instructions were perfect.
Greetings Ms. Joy,
What a BLESSING you are! Thank you so very much!!!
Sorry! I meant Ms. Stephanie!! :-)
Cream cheese is a creamy smooth, white and spreadable cheese which contains at least 33% butterfat with gum arabic added to stabilize and to increase its shelf life.
I'm sure ahe means it will get eaten all up! Mmm
I Made This Today! Turned out great for Father's Day. Thank you Joyce...
Not John - His Wife - Patricia! Ha!!!