Comments on: cream cheese pound cake + strawberry coulis

By: LincolnSquareMom

LincolnSquareMom — Tue, 02 Mar 2010 16:58:27 +0000

Thank you Deb for another go to recipe! I made this in two loaf pans and just had to bake it another 15 min. It didn’t survive the weekend! Hubby thought it was better than store bought pound cake and my 3 yr old loved it!

By: Erin

Erin — Sun, 01 Nov 2009 20:12:16 +0000

Another winner from the Smitten Kitchen! :D I made a half recipe yesterday (in a loaf pan) to take to a Halloween get-together, and it was a huge hit. Absolutely delicious, super moist, and with the most amazing depth of flavor. The fact that this is the world’s simplest cake makes it even more incredible.

Thanks for another fantastic recipe, Deb!

By: Phoebe

Phoebe — Fri, 30 Oct 2009 23:12:14 +0000

Amazing. And I did everything possible to mess it up, too! I halved the recipe, I had to use Italian 00 flour because there was no all-purpose to be found in my house, I had to use mascarpone because I had no cream cheese, and I baked it in the craziest loaf pan ever– I actually think it’s a construction tool for mixing concrete. It’s 14″x4″x1.5″. And I used the King Arthur’s Princess Cake flavoring. So, technically, I made a completely different cake. But you deserve all the credit. Thank you for a crazy-delicious recipe!

By: Jewlz

Jewlz — Sun, 04 Oct 2009 08:50:52 +0000

I made this recipe yesterday, but divided it into 2 loaf pans – One loaf pan was a standard US size and one a standard UK size (I’m an American living in the UK) and since the flour here in UK is different from US all-purpose flour, I added an extra cup of flour. Both cakes came out great! (Hehe… I got to keep one and take the other to a friend’s house – pound cake is her favourite dessert and she was so, so happy.) Also, that strawberry coulis is so good I wanted to drink it! The cakes were so crisp outside, but so moist and creamy inside. Thanks for another great recipe! I love your blog so much, I can’t decide what to cook next! :)

By: moon

moon — Fri, 02 Oct 2009 16:03:25 +0000

i tried baking this in a small 7″ cake tin and it worked perfectly fine :) thank you deb for this wonderful recipe!

By: Mary

Mary — Wed, 30 Sep 2009 14:43:05 +0000

So, I made this pound cake last night and I had to cook it for about 2 hrs before a toothpick would come out clean, which lead to a “browner” outside. I did add white chocolate chips to the batter…do you think that could have changed the way it baked? I’m also trying it with raspberry coulis. It is going to be eaten in a few hours…we’ll see how it goes!

By: Ninu

Ninu — Mon, 28 Sep 2009 18:57:04 +0000

Hey deb any idea how I could turn this into a chocolate cream cheese pound cake

By: wei

wei — Sun, 27 Sep 2009 21:42:58 +0000

I just made it today and it came out great!
I substituted 1/2 cup butter to veg oil and reduce the sugar to half.
I love it!!

This is the first time I made cake without leaveners.

By: Lena

Lena — Sun, 27 Sep 2009 14:19:49 +0000

Can I pour the Strawberry Coulis, over the enitre cake( like a glaze)

By: Louisa

Louisa — Wed, 09 Sep 2009 23:36:03 +0000

This was a divine pound cake. Not to heavy. A nice crumb. That beautifully crackling crust. The subtle creaminess. I added lemon zest and drizzled over a simple syrup mixed with lemon juice because, well, I was swimming in lemons. Topped with grilled peaches and a dollop of whipped cream it made for a rave-worthy dessert at a dinner party this weekend. Plus, this made the most amazing French toast the next morning. (Because what else was I supposed to do with a left over loaf of pound cake?) Next time I might even do cream cheese stuffed French toast with it. It seems somehow appropriate. :o)

Thanks!