So I had leftover buttermilk (from the red velvet cupcakes I made) that I wanted to use up. Searched around and found Alton Brown's Buttermilk Pound Cake recipe. Looked easy, looked good. Followed the recipe, put the batter into the tube pan and popped it into the oven. About ten minutes in I started smelling the cake. Hmmmm, weird. I opened the oven door and the cake was oozing out from the bottom of the pan all over the bottom of the oven. I pulled it out, put the batter into two loaf pans and finished baking it. Just cut into them . . . ah, no. The recipe calls for 16 oz. of flour; I converted that to 2 cups. Ah, no. 16 oz (weight) actually equals more like 3 1/2 to 4 cups of flour. The batter was thinner than what I'm used to but I figured that was it was suppose to be. The cake tastes very good, not too sweet, good recipe. But why oh why does Alton only give weight for flour and sugar and not cups as well?? Grrrr. Just wasted nearly a pound of butter plus everything else. I still have buttermilk left and am tempted to try this recipe again. Should I convert the oz. of flour to cups or bag it and just buy a scale? I've been baking my whole life and should have known better. Damn it, damn it, damn it.