Pound Cake

There seems to be a typo in the flour amount. 3 cups d/n equal 270 grams. Did you mean 2 cups? or 375 grams?

When we first tested this recipe at The Times, we used a loaf pan; it turned out great.

Then a reader wrote and said she ended up with a lot of extra batter. She had used a smaller pan, but we had had a little extra batter as well, though less than a quarter of a cup.

We tested the cake again, using a bundt pan this time. Even better. The larger pan made the texture lighter and the cake tastier.

3 cups.

Note from JR regarding the flour amount - is it 2 or 3 cups of flour?
Please advise, it's a costly cake and I don't want it to fail.

TU

I'm in Australia and we don't have bleached cake flour here. After researching a bit, I used two cups of plain flour and one of self-raising and it turned out just like the picture, with a good crumb. I also used only two cups of sugar. It was plenty sweet enough, rich, moist and delicious.

I used sour cream instead of heavy cream and added 1/2 tsp salt. It made a LOT of batter! I think you could get two loaf pans out of this recipe. I baked it in a bundt pan and had a little overflow out the hole. Big cake!
I finished mine off with a lemon glaze, which gave it some nice added flavor. I think otherwise it would be a bit one-note. It's pretty sweet, too; I will cut back some sugar next time.

We're taking another look at the metric measurements. In the meantime, we've removed them. We'll update as soon as we can, and thank you for your patience!

Bundt pans seem to come in 9-, 10- and 12-cup 'capacity/sizes'...which size did the NYT use?
Same thing with "a loaf pan"...there is an approximately 'average' size, 5" x 9", but these pans vary considerably as well. It would be very helpful if the size of each was specified, given that baking requires more precision to avoid problems.

I have baked this pound cake multiple times now often adding berries to the middle of the pour into the pan. My nieces and nephews can not get enough of this one. The balance of sugars is perfect in my mind as I like a sweet pound cake. The density is the best morning coffee companion I've ever enjoyed and the ingredient list is dead on. A personal note: Don't miss the note to "sift" the flour, I use cane sugar and I use all organic ingredients.

Be prepared to have this bake for longer. Made this in a bundt pan. The heavy cream and extra butter increase the cooking time to at very least 110 minutes.

The original recipe is lovely, but I prefer to halve the sugar and add blueberries. My family loves it.

This cake is both light and rich! It got better the next day. I did bake it in a 12 cup Bundt pan. It came out beautifully. After reading many comments I cut back the sugar by a half a cup and added the almond extract which added a depth of flavor. Creaming the butter and sugar well in addition to slowly incorporating the eggs I think helped give a light texture. As Mary Berry says, it had a nice crumb. I will make again.

Yes, you did something wrong - you changed the recipe! Be prepared for mixed results if you make changes.

I just made this but I didn't have cake flour so I "converted" 3 cups AP flour by removing a total of 6T flour and adding 6T corn starch prior to sifting. I was a bit worried because I haven't used that substitution in the past and I hate to sub ingredients in general but it turned out perfectly. I used a 12 cup Bundt pan and it needed 75 minutes in my oven. It made a delicious summer dessert topped with strawberries and whipped cream and a decadent breakfast paired with coffee.

This was so good. I've made a lot of mediocre pound cakes but this one was perfect. My search is over.