Classic pound cake from Martha Stewart's Baking Handbook (page 61) by Martha Stewart

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kshell on August 09, 2024

    Having just made a perfectly acceptable pound cake from another book, I was reminded of this failure of a recipe and feel oddly gratified to see that someone else struggled with it. I was gifted this book soon after it came out, when I was an inexperienced baker. In my recollection there was too much batter for the pan, and it stayed very liquid while burning on the outside. I had to throw it out. Tears were probably shed. I assumed I was the problem, and a few years later, still on a student budget, spent another small fortune on butter and gave it another go. I was more confident in the kitchen but had an identical experience and tossed the inedible end result. This recipe does not work.

  • spencercooks on June 27, 2020

    I made this recipe exactly according to the ingredients and directions and it did not turn out. After the stated baking time and temperature I checked it with a cake tester (came out clean) and the center was almost completely liquid. Had I baked it longer I don't think the center would have finished baking before the outside was completely burned. If you do decide to try this recipe, place a sheet pan on the shelf below your loaf pan. The entire cake was swimming in butter while it baked.

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