one of my biggest issues with my pound cakes is that the side get brown before the top. How can I correct that?
Amanda is a co-founder of Food52.
Are you using a nonstick pan? I ask because dark nonstick pans cook more quickly, and it sounds like this could be what's happening to your cakes. Usually when using these pans, I turn the oven down 25 degrees.
Please enter a valid email address.
Well played. You deserve a cookie.
Today only: discounted gift cards (up to 25% off) + last day of free shipping!
One Gift Fits All (and Today Only, It’s up to 25% Off)
Calling all cooks!
Get 'em while they're hot!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.