This is a marvelous recipe. I have 4 kids and it is hard to get them all to agree on a favourite, but this one, "takes the cake." My only modification was to replace 1/4 cup of flour with ground almonds. This gives it an extra hint of marzipan flavour. The cake tastes better after being frozen. I uses the tube pan; cuts into many slices and perfect for the lunch box!

Great recipe! My only comment would be that this recipe makes too much batter for a bundt cake pan. I found for me, a 2/3 recipe filled the pan when baked.

I baked this pound cake last night. I couldn't find my almond extract, but I did find the lemon and vanilla, so chose vanilla. I only added another 1/2 tsp. of the vanilla (that's what I normally do), and it was really good and moist. I did adjust the temperature. I felt 300°F was too low when we had less time for it to be done. I adjusted it to 350°F for about 1 hour 15 minutes, and it was oh so good. It made a pretty big bunt-sized cake. Thanks for the recipe. It was an easy success.