Pound Cake

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So I read the reviews for this cake and as per someone's suggestion made it with 7 eggs instead of 9 and it was fabulous. it was sweet and had that awesome pound cake texture.

i think the reason that some people found it too "eggy" was that they mixed the eggs in too quickly so they didn't incorporate properly with the sugar and butter (ie, the eggs just ended up cooking in the oven like scrambled eggs. alton makes a point of adding the eggs one at a time so that this doesn't happen.

good luck to everyone who tries this

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I watched this episode and decided to improvise on Alton's "lower fat" version, where he substituted some buttermilk for 1/2 of the eggs and 1/4 of the butter. However, I didn't have any buttermilk on hand, so I used plain yogurt as a fat/protein substitute instead, and the results were great. The cake was tender and moist, and also had a nice crust. I used a pair of 9x5 pans and the recipe worked perfectly. FYI, using the European-style butter seems to make a noticable difference, as Alton noted during the show.

I've got a couple more in the oven tonight, and I added about 1/2 cup of cocoa powder to one of the cakes to make it a chocolate pound cake. We'll see how it turns out...

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After seeing so many food network challenges and Ace of Cakes, I decided to sculpt a cake for my sister in the shape of a pig (Private Joke. I heard using home made pound cakes were the best, so I gave this recipe a try.

First off, everyone loved the taste. As soon as I was done carving, everyone attacked the left over pieces and gobbled them right up. I think after having store bought light and fluffy cakes, people were excited to have a pound cake with some good solid texture to it.

Everyone loved the flavor, it held up to the knife and frosting extremely well as well. Easy recipe too and this was my introduction to using a stand mixer! Loved it!

It tasted good even after 3 days! Delicious!

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Love Alton Brown and how he explains everything. However.... this one didn't meet our eggpectations. Taking into consideration the other reviews about too many eggs, we reduced the eggs to 7 (Eggsland Best large. This was still too many. It smelled eggy, felt eggy and tasted eggy.

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I saw Alton prepare this recipe on his show and thought it would be a great teaching tool in my high school Cullinary class. Each kitchen followed the recipe to the letter with the exception of one. That kitchen added 1/4 cup cocoa powded. The chocolate cake and one other rose out of their pans and overflowed into the oven. Nasty smell but no major disaster. The other three baked up beautifully. I told the students that it had to be from the size difference in the eggs as each egg is not exactly the same size. As for previous comments on an eggy taste, I too, found the same thing. However, the chocolate cake tasted fine. I will try this again with less eggs and adding other flavors.

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Prepared this recipe EXACTLY as shown on a recent episode of the show, and printed and followed the online recipe card just to ensure accuracy. While this cake came out of the oven looking great, one bite was enough to make me throw it out. This recipe calls for way too many eggs, and the egg flavor is completely overpowering, so much so that I could smell nothing but egg when I cut the cake. Also, the texture was very dry, not at all what I like in a pound cake. I normally love Alton's recipes, but would not recommend this one. Very disappointing.

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could be great with some experimentation. Let me start by saying that i did not watch the episode before attempting this recipe. I saw the recipe online, borrowed a bundt pan, and followed the recipe to the letter (except i pulled the cake @ 204F because it looked done. I did find this cake a little dry & also slightly "eggy." After baking, I watched the episode & saw a couple of things that I could have done differently. First, the way that Alton floured his pan struck me (I felt stupid for not thinking of it before. I spent a bit of time throwing flower @ the tube in the center of my pan trying make it stick to the butter. Also, I will try using a European style butter on my next attempt to see if this improves the cake. I also made the glaze that Alton suggested @ the end of the show just to sweeten the cake a bit. I'll keep experimenting with this recipe until i perfect it.

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I made the classic mistake of grabbing the "wrong" flour (All-Purpose instead of cake flour.

Actually liked it better that way. Cake flour = finer texture, but quite dry. AP = coarser texture, but more moist.

I will try it with cake flour one more time, but cook it to 200 degrees F internal temp instead of 210 degrees F.

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This recipe had all of the characteristics one looks for in pound cake; dense but tender, rich without being heavy and that classic taste. However, I found it some what egg-y. And the crust is usually my favorite part but the crust on this was underwhelming. All things said and done, my family inhaled it!

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Proportion wise, this is similar to the recipe my family makes, but we make about a 3/4 batch and always used volume measurements instead of weight. As to the comment about the number of eggs used, 8 eggs in their shell equals 1 lb, but 9 shelled eggs equals a pound. If you think of the shells as the container, you definitely wouldn't include the container while measuring!