U225X / RECIPE ADDITION
Record: CHAT-0165
Added: 2026-09-15
Record link: https://u225x.com/record/CHAT-0165#recipes

The original pound-cake formula was not present; this new reference batch supplies measurable quantities and pan-fill controls without claiming recovery.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

VANILLA POUND CAKE WITH REPEATABLE PAN FILL
New matching vanilla pound-cake formula for the batter-volume troubleshooting topic. It is not the user’s missing original recipe and is not claimed to be kitchen-tested; pan and doneness checks were informed by King Arthur guidance.
Yield: 1 loaf; 10 slices
Prep / wait: 20 minutes
Cook: 60–75 minutes at 325°F; 90 minutes cooling

INGREDIENTS
- 1 cup (226 g) unsalted butter, softened, plus 1 tsp for the pan
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 3/4 cups (210 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/4 cup (60 ml) whole milk

METHOD
1. Heat oven to 325°F. Grease a 9 x 5-inch loaf pan at least 2 3/4 inches deep and line the bottom and long sides with parchment.
2. Beat butter and sugar at medium speed for 2–3 minutes until lighter and creamy; record the mixing time for comparison between batches.
3. Beat in eggs one at a time, mixing only until each is incorporated, then add vanilla. Scrape bowl and beaters.
4. Whisk flour, baking powder and salt. On low speed, mix in half the dry ingredients, then milk, then remaining dry ingredients. Stop as soon as batter is uniform.
5. Spoon into the pan, stopping at two-thirds full if the actual pan is smaller than specified. Bake any excess in lined muffin cups filled halfway, checking those at 18–25 minutes.
6. Bake the loaf 60–75 minutes. It is done when a tester has no wet batter and the center is about 200–205°F. Tent loosely with foil if needed after the crust sets.
7. Cool in the pan 15 minutes, then lift onto a rack and cool completely before slicing.

NOTES & STORAGE
- This is a new reference formula because the pound-cake recipe discussed in CHAT-0165 is absent. Weigh the finished batter and record the amount put in the pan to distinguish extra air from extra ingredients.
- Keep wrapped at room temperature for 2 days or freeze slices for up to 2 months.

RECIPE BASIS & REFERENCES
CHAT-0165 batter-volume question: https://u225x.com/record/CHAT-0165
King Arthur pound-cake pan and doneness guidance: https://www.kingarthurbaking.com/recipes/golden-vanilla-pound-cake-recipe