Perfect pound cake from My Kitchen Year: 136 Recipes That Saved My Life (page 38) by Ruth Reichl

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

  • Vanice on January 21, 2019

    Kinda crispy crust, don't know if that's supposed to be, but I loved the cake.

  • Rinshin on February 09, 2017

    I made this pound cake exactly following the recipe in the US version. At about 47 min at 350F, the pound cake was lightly browned on top and I tested using the toothpick. It came out clean. I think I could have pulled the cake out at this point if I did not care for the fully browned top and it would be good this way too. I I baked it to 1 hr per instructions, and the top was golden brown of what I always envision what pound cakes should be. I tasted it the cake immediately after coming out of the oven, and the taste and texture is just to my taste. It has the sweetness but not cloyingly so. I know pound cakes develop in taste and texture once cooled off and I think this cake will prove to be one of the best. The US version is 2 C cake flour, 1 tsp baking powder, bit of salt, 2 sticks of unsalted butter, 4 eggs (both eggs and butter at room temp), 1 C sugar, and 1 tsp vanilla. I used metal 9 x 5 pan. Posted the photo.

  • Rinshin on February 07, 2017

    Normally pound cakes bake at 350 F. And depending on the ingredients used, I've seen the time listed from 1 hour to 1 1/2 hours with toothpick test. The US version shows 2 C cake flour. I can try baking it this week and will report here using her American version.

  • mayastonecastle on February 07, 2017

    I didn't have success the first or second time on this recipe. In it she instructs to use "scant cup" measurements. I really dislike imprecise measurements, especially in baking. She lists butter in weight and grams, why not the flour and sugar. Also, I think the temperature was too hot and it bakes for too long. I have the UK version. I'd be curious what the US version shows.

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