Field Day Poundcake

So delicious! I used a rectangular pyrex container. The cake rose perfectly and had a yummy caramelized coat on the outside layer. I added an additional teaspoon of vanilla extract and orange zest. But beware orange zest is a little bit too overpowering. I CUT the sugar by half and used 1.5 cups of sugar (300 gr) and it still turned out to be too sweet for me. Also I did not add any heavy creme, which may not be needed at all! Try this. You won’t regret it!

I made a simple glaze out of confectioners sugar, lemon juice, lemon zest, and a hint of cardamom. Delicious.

Everyone is correct, this is the best poundcake (I think I’ve tried 3 recipes). I’ve been baking almost weekly since mid-2020 and my best friend said this was in the top 3 of things I’ve baked. I did make it lemon-y as someone else suggested, by adding zest of a small lemon (rubbed into the sugar), and adding 2 tsps lemon juice (omitting one of the tsps of vanilla), and it tastes very similar to the lemon cake from my favorite bakery in NYC which sadly closed during the pandemic, Padoca.

The best pound cake ever! I used a Bundt pan, but next time will try two loaf pans, and freeze one.delicious with coffee, tea or champagne…why not!

This cake was beautiful, but like others have noted, too sweet. Also, and I never thought I would say this as I LOVE butter, but I found the taste of butter to be overpowering. (I understand that some may consider this a selling point).

Chill a tin after buttering and flouring it. The logic being that the cooled butter sets were you applied it and won’t slide down the tin when adding the dough. Maybe this really does the trick or maybe the non stick coating of my relatively new Bundt pan still works, yet, after following all the advice given here, my cake effortlessly slid out of its pan. The recipe itself is extraordinary, it produces an outstanding cake that does not need any extra frills. Keep to the measurements!

Moist cake. Lovely crust. We loved this.

My son says this is the best pound cake ever. That said it stuck badly. Definitely a delicious mess! Next time I’ll bake it in two loaf pans with parchment slings so I can take it out in one piece. Today’s project is lemon curd to go with the intact bottom half

Following this recipe the way it is written and with the ingredients listed, resulted in a "ton" cake that was barely edible. Tough exterior and heavy interior without a trace of any lightness. The flour should be pre-sifted with at least a teaspoon of baking powder first. Plain whole milk is fine, too - why add cream to a pound of butter?

I had never made a real pound-cake before. Now I don’t know how I’m going to stop. I didn’t have cake flour so I used 333g of all purpose flour and 50 g of tapioca flour sifted together. Also, I forgot to add the quarter cup of heavy cream at the end. Nonetheless, the finished product is frightening in it’s simplicity and deliciousness. If you cut a slice, several hours later, the exposed surface will become a little bit stale. How is that somehow even better? (it is).

Very disappointing. It's unusual for me to follow a NYT recipe with good reviews and be so unhappy with the result. When I removed it from the oven, it was swimming in melted butter and I had to pour it off the top. It tasted okay but the ratios are just wrong. I went back and looked an an old favorite pound cake, Bishop's Cake from the Silver Palate. It has 1/2 pound of butter, 2 cups of sugar and flour, 5 eggs, 1 tsp of vanilla extract and 1T. fresh lemon juice. So much better.

I went for half the recipe just to cut down on volume but forgot to halve the 1/4 cup heavy cream. It turned out to be delicious!

Remember to flour the pan! I substituted a cup of flour for almond flour and made “cake flour” with cornstarch and flour (remember to do the ratio for each cup of flour) and MIX all the flours together before pouring in. Too sweet. Only needs 2 cups of sugar!! Also substituted yogurt and milk for heavy cream Good with strawberries and whipped cream on top and could also be good with lemon zest and juice mixed in the batter

I make this pound cake in loaf pans every two weeks for my son-in-law who loves it! I do modify it somewhat in that I use 2&1/2 cups of sugar instead of 3 cups. The advise to butter the pans generously and flour them is essential, I tried the baking spray shortcut and it was a mess. I never have cake flour on had so I substitute 1/3 cup of the flour with 1/3 cup of cornstarch & I cream the butter and sugar together for 5 minutes before adding the eggs as air is the only leavener.

I thought these were a little bit too dry I’m not really sure why but I think 25 minutes in the oven is too much If you want to make mini cupcakes they bake for about 10 minutes