Better-than-classic pound cake from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 257) by Deb Perelman

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

  • Eat Your Books

    Can substitute light brown sugar for turbinado sugar. Cake is best made the day before serving.

  • AllisonML on April 13, 2026

    I am not a top pound cake taster but my mom and husband both thought this was top tier. I thought the brown sugar added a nuanced flavor. Super easy and one bowl. We ate it all the first day so I’m not sure how it fares after that.

  • kshell on August 09, 2024

    They always say these types of cakes are best on days 2 or 3 but honestly, husband and I both agree it was best on day 1. This is very buttery, with a coarser crumb. I would make it again (it was quite easy), but I don't know that this is THE pound cake of my dreams. I'll keep trying new recipes.

  • TBipp on February 19, 2023

    We were not fans. Yes, the cake is good but it doesn't really taste like traditional buttery pound cake. We tried it on Days 1, 2 and 3 and Day 3 was best but still it was more like a heavy yellow cake.

  • hirsheys on December 25, 2022

    Lizzy made - was super easy and quick and the taste is excellent (waited a day to eat as we always do with pound cakes). Very high return on investment on this one. (My mom says she prefers her Grandmother’s version, but we are waiting to compare before seeing if the butter creaming is actual worth it. This one is like falling off a log.

  • Jviney on December 14, 2022

    Absolutely fantastic. Maybe the best cake I’ve ever made…and I’ve only tried it warm from the oven; she says it’ll get better on days two and three.

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