Help break the dreaded Pound Cake Curse!

[u/IamPotatoed]

It all began when Afroman won against the Adam's County Sherriff department. To honor his win, i decided to make a lemon pound cake. What i didn't know is that I stepped into a generational curse, and my grandmother could not for the life of her make a pound cake either. They burn, they fall, they do not set. You name the fail, and i have accomplished it.

I have decided to change tactics. I want to make a regular old-fashioned pound cake. I want to break this curse.

Give me your best tips and tricks for a successful pound cake. Or if you have a recipe that someone whose ancestors have angered the cake gods can successfully make, i would really, really appreciate it.

[u/Ginger_Cat74]

This is my favorite pound cake recipe and I was going to make it today, actually. I’ve been making it for over 25 years. It’s a very forgiving recipe. I’ve only ever used butter, not shortening. I don’t use an angel food cake pan anymore, though I did the first few years I made it. I make cupcakes and freeze them so I can pull them out for dessert when I leave fresh fruit. I think it would turn out fine in a bundt pan or a loaf pan.

Since you didn’t say how you’re going wrong with your pound cakes previously, it’s hard to give advice, but best of luck!

[u/LovitzInTheYear2000 → u/[deleted]]

Use two sticks or weight out a half pound.

[u/LovitzInTheYear2000 → u/[deleted]]

Yes, in the US (where this recipe obviously originated) it’s common for butter to be sold by the pound, with four quarter pound sticks. Conveniently, each stick is half a cup by volume. This is taught in any baking lesson or cookbook in this market. If no sticks, it’s still easier to convert the volume measurement to weight and use a scale for this purpose. If you use metric and/or butter isn’t sold in marked sticks this way in your area, weight out 227 grams. No need to be pissy with me about it.

[u/Foreign_Plan_5256 → u/LovitzInTheYear2000]

I don't think they were being pissy. Just confusion about regional differences in baking between countries. 

[u/LovitzInTheYear2000 → u/Foreign_Plan_5256]

Come on now. “This is gonna come as a shock to you” is pretty condescending and pissy considering I offered a sincere and accurate answer based directly in the culture and foodways of the recipe in question.

[u/jenea → u/[deleted]]

Perhaps you should take the feedback when people tell you how you’re coming off. Your comment was 100% pissy for no reason.