Perfect Pound Cake

Cookbook author Ina Garten considers herself a pound cake aficionado. She loves the simplicity of it: flour, sugar, butter, eggs and vanilla. This recipe takes a bit of extra time to make because of the sifting, but it really does make the texture more delicate. Serve the cake with tea in the afternoon or for dessert with some fresh berries and a dollop of creme fraiche.
Average Customer Rating:
3 out of 5
3
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Perfect Pound Cake
Review 1 for Perfect Pound Cake
4 out of 5
4 out of 5
giovanna57
,Boston
,MA
July 12, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Loved it with a little tweaking!
July 12, 2013
Loved this pound cake but it does need a little tweaking. I made it twice. The first time i made it per directions. I found you need to mix it more after adding the flour. While the recipe says 3 minutes it needs more than that. Because of that and a few other things, the cake had a dense almost uncooked bottom but but the middle and top part tasted great!
So I thought I'd try it again. This time I used regular large eggs, and made sure I mixed it on medium high speed more than 3 minutes until the batter was light and fluffy. Like the other reviewer it does need to cook longer. Even though it looked done I still must have cooked it about 10 to 15 minutes longer that the directions. I think it also makes a difference with your oven, mine took a long time to get to 350. The actual cooking time at 350 was only about 45 minutes. It needs more than that. Also I used Fiori di Sicilia extract instead of oranges and it was amazing! The second time was a charm and the cake was fantastic.
Pros: Adaptable, Will Make Again
Cons: needs tweaking!
Review 2 for Perfect Pound Cake
2 out of 5
2 out of 5
MarilynFL
,Orlando
,FL
April 20, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
-2points
0of 2found this review helpful.
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This "perfect pound cake" wasn't.
April 20, 2013
I baked in two bread pans which took 67 minutes (not 50-55) to test-probe crumbs rather than wet batter. The crust looked beautiful, but then it start to crack. And then I noticed a gap between the perfect baked cake and the perfect baked crust. And it wasn't a tiny gap. This was a 1/2" gap which couldn't be pressed down because it had baked into a thin crispy cookie layer that shattered when moved. The crust had formed a self-supporting shell over the loaf--like the enchanted protective shield over Hogwarts or volcanic magna which cools into a dangerously thin sheet over molten lava capable of searing flesh off. Yep...just like that. Except with sugar and fat.
Who can you trust when "recipes you can trust" can't be trusted? I brought the "perfect pound cake" into work, but it is a sad, anemic-looking thing. Mainly because the "golden brown crust" that makes a cake a cake is sitting in my garbage can. Perfect Pound Cake? I think not.
Cons: Appearance
 
My Recommendations