Solving Pound Cake Problems
STICKY CRUST: Too much sugar or underbaked.
DAMP CAKE: Cooled too long in pan or underbaked.
TOUGH CRUST: Overmixed or not enough sugar, fat, or liquid.
SINKING IN CENTER: Underbaking; Removed from pan too soon; Exposed to draft during baking and cooling; or Too much liquid, leavening, or sugar.
HEAVY TEXTURE: Not enough leavening; Old baking powder or baking soda; Overmixing; Wrong baking temperature; or Too much fat, sugar, or liquid.
CRUST TOO BROWN ON BOTTOM: Use of dark baking pan; Pan placed too low in oven.
CAKE FALLS: Insufficient baking; Oven temperature too low (check oven temperature with thermometer); Removed from pan too soon.
BATTER OVERFLOWS: Too much batter in pan or overmixing.