this cake rose but sunk a bit in the middle. as suggested by some,i added baking pwd 1/4 tsp, 3 tsp vanilla, and whipped the heck out of the butter/sugar, folding flour by hand, and decreased the baking temp to 325. the cake rose but sank in the middle, the crumb was fairly hard, and the color of the cake was dingy-yellow and kind of translucent inside but nice and golden on the outside. the recipe Does have more butter per flour than most pound cake recipes and so the flour may have been too saturated. the flavor was good but couldn't thoroughly enjoy due to the hard crumb. (i used organic gold medal ap flour which works well for all my other recipes. so i think this recipe really needs to be made with Cake flour to hold on to all that butter and sugar, And i will alt. adding the flour/sugar to get this cake more yellow, softer, and rounded in the middle. i'll give one more try like this
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this cake rose but sunk a bit in the middle. as suggested by some,i added baking pwd 1/4 tsp,...