Pound Cake

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I made this cake over the weekend and it was great! The only thing I had to change was the cooking time. After an hour my cake was just starting to become golden on top and the internal temperature was around 180. I left it in for about another 10 minutes and it got to the 210 temperature it needed and it was very golden on top.

I was surprised with how light this tasted and I'll be making this again in the future. Thanks Alton!

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I have made this pound cake about 8 times, my family loves it. I have read some of the complaints and I have had it happen to me, but I made a couple changes and now they are fantastic.

1. I did not let the eggs and butter come to room temp, this is a must do, improves the texture and you will not get that "egg" after taste.
2. Mix everything a min longer than you think. When mixing the butter and sugar, this needs to be the consistency of frosting, then work the eggs in. Speaking of eggs, if you are using FRESH room temp eggs, the mixture as stated before will not taste "eggy." Add them slow and again mixture this a big longer than you think ( I often use 8 and not 9 eggs
3. Weigh sugar and flour!
4. Cook at 350 degrees, after about 50 mins, pull them out, give it the tooth pick test, if wet and not crusty on top, back in for 10 to 20 mins.

Those are the changes I made to my and they come out perfect every time.

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The first time I made this cake I used cake flour, and the texture was kind of rubbery. Not sure if it was the fault of the flour or not, bu I am making it again this evening and I am going to use AP flour...

This will be the first recipe I make with my new KitchenAid stand mixer!

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it was nasty 9 eggs was too much and not tasty good

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210 degrees on a thermometer is way too hot! The bottom burned and it completely dried out. It smelled delicious and ill try it again but definitely don't go by the temperature guideline!!!

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Great recipe. I followed all instructions, ingredients and weights as directed, it turned out GREAT. I used a tube pan in lieu of loaf pans and at 350 degrees it took over an hour to bake, more like 70 to 75 minutes.

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This is a delicious pound cake recipe. It can be a little complicated to pull together correctly, and I think reviewers who had problems may have tried to use butter or eggs that weren't at room temperature, or didn't incorporate or beat the ingredients exactly as outlined. Mine even rose higher than expected, which made me nervous it was going to spill over the pan. It was plenty sweet for us, and texture was pound cake perfect.

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Brought this to the family christmas thing and it became a new family tradition of "i must bring pond cake if i am able"
the only thing i did differently was triple the vanilla because i like vanilla.

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Very good recipe! One of my grandmother's friends makes pound cake, and though this is not the same, it is very good. It carves very well for making shaped cakes : I am doing a popular train cake for a friend soon and will probably be using this recipe only in a sheet cake. It is a very good cake! Thanks!

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This is the best pound cake recipe that I have made. It tastes better if it sits overnight and let the flavors come together. It makes a lot so when I want a smaller version of it, I bake the whole thing and cut and freeze the rest for later. Tastes great out of the freezer (after thawing. I just took my last piece from the freezer and left it on my desk. Unfortunately, I didn't get the last bite -- my Jack Russell terrier stole it off my desk.