When the New York Times food pages ran an article (4/08/15) on the family recipes from poet Tracy K. Smith, it included one for pound cake and another for Alabama Lemon Cheese Cake. I was drawn to the pound cake recipe immediately because it sounded so good and I love pound cake. The recipe was written with the Times‘ relatively new practice of giving both metric and traditional cup measures. I made the cake using the gram measurements.
The cake turned out to be one of the best versions of pound cake. It was extremely buttery, dense and rich, improving in flavor the more it stayed in a covered cake dome on the counter. I published my version here last year, giving the ingredients in weight as well as the cup measures.
My original pound cake adaptation using gram measurements
I made the cake many times since. Then I finally noticed a disparity in the Times’ calculation of equivalent measures of cups and grams. Both the flour and sugar gram/cup equivalents were way wrong.
