Somebody help me! I just recently got into baking home-made cakes b/c I ate a pound cake someone made for me and LOVED it. BUT, I've tried this recipt THREE TIMES now, have researched possible reasons 'why', and still mine is not moist (to my satisfaction, anyway). I creamed (and creamed) shortening, sugar and butter, beat in eggs one at a time (even tried beating them individually first), tried cake and regular flour (alternately), everything at room temp, cook until cake tests done in center, etc. etc. Does it just seem dry to me b/c I'm used to box mixes? My pound cake is heavy (understandably) but far from dry. Any advice? I'm willing to try one more time for success, but then that's IT for home-made YELLOW cakes if I can't fix my problem.

Reviewed On: Oct. 5, 2009