Hi there, I'm hoping somebody can point me in the right direction on this. I've had a few customers getting more into pound cakes, which is great and all, I love pound cake, but it's been a pain trying to convert standard pound cake recipes for the amount I'd need for large pans, and anything I try to find seems to be all measured out for loaf pans/tube pans, and I'm getting frustrated with the "guess" method, especially when it turns out I didn't make enough batter.
Regular cake batters are easier, since I measure those by the cups needed to fill a pan, but I don't even know if that same standard works for pound, as I've always gone by weight with pound cakes.
If ANYBODY has a method or even a helpful hint on adjusting a standard pound cake recipe for a larger scale, I'd appreciate it so much!
I just measure out pound cake batter like any other flavor. I usually throw in an extra scoop because pound doesn't rise quite as much. The Wilton charts for the amounts of batter in the pan are pretty accurate.