Almond Cream Cheese Pound Cake

From: gailanng

On Oct 18, 2009

I broke out into a fat just looking at this cake, but otherwise this made a very light and finely crumbed cake worth repeating.

From: Shannon W.

On May 22, 2009

Have to agree with all of the previous reviewers, this is great. I am always incredibly skeptical of these "cake mix doctor" recipes, most of them taste awful, like artificially flavored cake mix, but this one was truly the exception. You cannot tell that this is made with a mix. It is beautifully light and fluffy- but not too "eggy". Will make again!

From: Lizzie-Babette

On Apr 14, 2004

Wow...what a delicious, easy cake that tastes fabulous. I made this exactly as directed (it couldn't have been easier), and baked it about 10 minutes longer (but my oven's always just a tad slow). It was really easy to put together, but definitely make sure to grease and flour your pan well. I only had a bundt pan, so used it. The cake is so pretty in a bundt. I was torn as to whether to pair with whipped cream or not...I finally decided to make an amaretto glaze, which I drizzled over the cake. Then I sprinkled nicely-toasted almonds over the top...heavenly. Richard, this one's a real winner that I'll proudly serve to guests again and again!

From: Chicagopm

On Mar 23, 2004

This cake turned out beautifully! Instead of dusting it with powdered sugar, I drizzled the almond glaze from the recipe for Raspberry Filled Almond Shortbread with Almond Glaze by Amy Lee #10096. I didn't have any problem with the cream cheese lunping in the batter. It could be because I mixed it with the sugar first and then added the eggs, one by one - beating after each addition. Everyone loved it and they thought that it was "from scratch". Thank you so much for sharing this recipe!!