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Jul 1, 2009 05:57 AM

Halving a pound cake recipe: ? re baking time and pan

I didn't note the source when I wrote down a recipe for Sweet Potato Pound Cake. It has 3-1/4 cups of flour, 2 sticks of butter, 4 eggs, and is baked in a bundt pan for 60-70 min at 350.
Since I'm single, I'd prefer making a smaller version. I have both 4"x8" and 5"x9" loaf pans in metal (Baker's Secret, the gray nonstick stuff) and in Pyrex, and a half-size glazed pottery ring mold/bundt that is a vintage/antique from a tag sale - similar to Emile Henri but maybe even thicker.

I'd be grateful for recommendations on which pan to use, and how to adjust the time/temp.

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  1. i usually make pound cake as a loaf anyway, but the loaf pans you have are "normal" size to me. i'd use the 4x8, and start checking the cake after about 40 minutes.

    btw, pound cake freezes very well. make the whole batch and freeze half. save yourself a baking session in the summer!

    1. If you have a bundt pan you could measure how much water it takes to fill it to a reasonable batter depth, then figure half that volume of water and see which loaf pan will accommodate that much water.
      My normal banana bread recipe calls for 2 cups of flour and about half the quantities you listed above and I use a 9x5 pan at 350 for about 50 min.
      The glazed pottery ring sounds like it would make a nice pound cake, but I would use my water trick to gauge the volume.

      1. Have you ever tried a loaf pan like this?

        My sister has been making our grandmother's pound cake in this pan for several years and it comes out much better. You always had to find the right balance between overbrowned and middle raw. This longer, narrower pan works nicely. I don't own one but would be tempted if I actually baked more.

        5 Replies
        1. re: tcamp

          Any chance you'd be willing to share your grandmother's pound cake recipe with a fellow hounder who has this exact pan AND an interest in pound cake?

          1. re: jenhen2

            I'd be happy to but it will take a little while. My sister is at her beach house sans recipes so when she gets home, I'll pry it out of her.

            It is a german recipe, no fancy additions, just good butter and lemon flavors.

            1. re: tcamp

              Sounds delicious! I look forward to the recipe whenever you can share it!

              1. re: jenhen2

                Turns out she had it in her email so give this a try. My grandmother died in about 1969/70 so this is ancient history but still good:

                1/2 lb butter
                1/2 lb sugar ( 1 lb = 2 1/3 cups)
                2 eggs
                1 cup cornstarch
                1 cup flour
                1 tsp baking powder
                grated rind of 1 lemon

                Cream the butter, add 1/2 the sugar, mix - add 1 egg, mix - add lemon, 2nd egg, mix - add cornstarch, mix - add 1/2 of the flour and the baking powder, mix - add the rest of the flour. Put in a buttered loaf pan. Bake at 350 degrees for 45 minutes or longer.

                The skinny, longer pan yields better results, as previously mentioned.

                1. re: tcamp

                  This sounds amazing! I am so excited to try it. I bet the cornstarch gives it a great texture!