This rich and moist sponge cake is easy to make and utterly delicious. It keeps upto 2 weeks if wrapped tightly with foil. Enjoy as is or decorate with your favourite icing.
This was the best pound cake I ever made. I am a baker, and this cake was great!!!! I use brown extra large eggs, which seem to make the cake even richer. I had never thought to use orange extract blended, with the other flavorings. It was simply delicious! - 24 Sep 2001 (Review from Allrecipes US | Canada)
We made this one with our Brownie Troop for a Girl Scout event and it was easy to make (with children) and very tasty. Make sure the cream cheese and butter are at room temperature. Also, I add the extracts to the wet ingredients before stirring in the dry ones. It's easier that way. Finally, I increased the orange extract to 1 full teaspoon since we were aiming for an orange pound cake. Just right. - 06 Feb 2006 (Review from Allrecipes US | Canada)
This is the best pound cake I have ever made or eaten. It was crisp on the outside - my family likes it that way. I used a decorative bundt pan and it did overflow so next time I will try a muffin pan for the extra that is left over. I also had to bake it longer. I took some to work and everyone wanted the recipe! Thanks for sharing! - 31 Mar 2003 (Review from Allrecipes US | Canada)