Classic Pound Cake

High and Low Altitude

USE A 10" X 4.5" LOAF PAN

It fills perfectly to about 3/4 full

This recipe took me 4 times to get it the way I wanted it; golden, dense and with a nice dome and "crack" in the middle.

I went back to leaving the 5 whole eggs from my Sea Level recipe which was needed to make the pound cake create the steam needed and rise. I had revised it to 4 whole eggs and 4 yolks initially thinking that I wanted less whites as they can be drying and I had such great results with my brownies adding more yolks but a pound cake is a different animal.

So here you go, both high and low altitude versions so you can see exactly what i changed.

Sea Level	High Altitude (6,200 ft)	Why the Change?
2 cups all-purpose flour	2¼ cups all-purpose flour	Additional flour strengthens the batter for better structure to help support the rise and keep it there! NO COLLAPSING!
2 cups granulated sugar	2 cups granulated sugar	No change as it was not a high amount of sugar. Had the cake rose and then collapsed, then it might have been due to the sugar and we would have reduced it. Sugar can: S weakens structure because it: Delays the setting of the batter. Makes the crumb more tender. Holds onto moisture but this didn't happenoisture.
1 cup unsalted butter	1 cup unsalted butter	Butter provides the classic rich butter flavor or pound cake and its tender crumb.
5 whole eggs	5 whole eggs	Maintains the original balance of moisture and structure. Returning to whole eggs provides more structural support than using extra yolks.
⅓ cup whole milk	⅓ cup whole milk	Milk provides additional moisture. The original addition of lemon juice added too much moisture.
2 tsp baking powder	1 tsp baking powder	Reduces excessive rise at high altitude, helping the cake set before collapsing.
½ tsp kosher salt	½ tsp kosher salt	No change.
1 tsp vanilla extract	1 tsp vanilla extract	No change.

Chef's Tip

Watch the Batter, Not the Clock.

At high altitude, the same recipe may bake differently depending on your exact elevation, oven, and pan. Use the batter's appearance, the cake's texture, and its internal temperature—not just the baking time—to determine when it's perfectly baked.

I think this is one of the strongest side-by-side comparisons you've developed because readers can immediately see that only two ingredients changed (flour and baking powder), along with the baking method. That reinforces one of the central messages of your cookbook: high-altitude baking is often about making thoughtful, targeted adjustments—not completely rewriting a recipe.

I did use Lavender Sugar to make it into a Lavender Pound Cake and it came out delicious! But as always, I say:

WATCH THE DOUGH NOT THE CLOCK

How Did I Know it was Done?

Internal temperature of 195 degrees, golden and it sprang back when I touched the top

Method

1. Prepare the Pan.

I first spray the x pan with quick release then line with the first piece of parchment paper going lengthwise. Then I spray it again and put the other piece of parchment paper going int he width direction and spray again.

2. Preheat the oven to 400 degrees in a convection oven and 375 degrees in a con conventional oven.

3. Place the flour, salt and baking powder in a bowl and whisk; set aside.

4. Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar on medium-high speed for 4–5 minutes, until very light, pale, and fluffy. This process will create air which will help with the rising of the pound cake; do not under mix!

4. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.

5. Add in the remaining ingredients, alternating between the flour and the milk.

6. Mix only until the flour disappears. Do not overmix.

7. Transfer the batter to the prepared pan and smooth the top with an offset spatula.

8. Bake

Bake until the cake is golden brown, springs back when lightly touched, and reaches an internal temperature of close to 202–205°F.

9. Cool

Allow the cake to cool in the pan for 10–15 minutes, then remove it to a wire rack to cool completely before slicing.

Chef's Tip

For the finest crumb, avoid overmixing after adding the flour. You want to keep the air you created during mixing.

What to Look For

After Creaming

• Very pale in color

• Light and fluffy

• Increased in volume

Finished Batter

• Smooth

• Thick but spreadable

• Holds soft ribbons when lifted with a spatula

How Do I Know It's Done?

• Internal Temperature: 202–205°F

• Texture: Springs back when lightly touched.

• Cake Tester: Comes out clean or with a few moist crumbs.

• Appearance: Golden brown with a well-set crust and, depending on the recipe and pan, a gentle dome or center crack.

HOORAY FOR POUND CAKE!