Perfect pound cake from The Cake Bible (page 25) by Rose Levy Beranbaum

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

  • anya_sf on December 16, 2019

    To me this is truly the perfect pound cake. My pan was 8.5"x4.5" so the cake was a bit short, but still rose beautifully. I didn't bother covering it with foil as I don't mind a browner top. The texture was perfectly soft and tender.

  • ashallen on October 13, 2019

    Made the Lemon Poppy Seed version. Very good lemon flavor - one of the more lemony versions of lemon poppy seed cake I've made. I substituted bleached all purpose flour for the cake flour specified in the recipe and I think that negatively affected the texture - will try again with cake flour as specified.

  • omegabeth on June 16, 2019

    Made this in a 9x5 pyrex loaf pan; it needed foil at 40 minutes, and was done at 50. I also used about a half a cup of vanilla sugar in place of the same amount of white sugar. The butter flavor is very distinct; crumb is close and dense, and is perfect to use as a base for strawberry short cake.

  • yassoma on August 05, 2018

    Made the lemon poppy seed variation for my coworkers and they LOVED it. I want it higher next time, and for it to look it came from a bakery, so I might double the recipe.

  • schambers on February 11, 2011

    made the lemon poppy seed variation

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