I split the batter between two 9x4 loaf pans. The amount of batter was perfect. However, like a lot of other reviewers, I had a hard time getting the center cooked without completely burning the crust. After 1h, the crust was already really dark, but a toothpick was still coming out pretty wet. After another 15 minutes, I turned down the oven temp, hoping that would keep the outside from getting much worse. I ended up having to cut off the ends before I served it because they were so burnt.
That said, the flavor was really great. I used 1.5 tsp vanilla, 1/2 tsp butter flavor, 1/2 tsp almond extract. My (very large extended) family really enjoyed the pound cake, though I saw many people cutting off the burnt edges. Next time, I may try cooking at a lower temperature and/or wrapping the pans in foil to minimize the burnt outside.
Lastly, I did mix about 1/4 cup of sugar with the egg whites (after they got foamy). It was a bit tricky to fold them into the thick batter, but doable with a spatula or large plastic spoon. The cakes did rise as much as I would expect, filling the loaf pans.
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I split the batter between two 9x4 loaf pans. The amount of batter was perfect. However, like...