Good morning & welcome to our baking forum. Tim, first of all this recipe is referred to as a “POUND CAKE”. It isn’t a pound cake. A pound cakes ingredients with- in reason, say maybe plus/minus 10% variance of it’s main ingredients are almost equal, ie, butter, sugar, flour & eggs. These ingredients vary by to much in weight. It is simply a BUTTER CAKE. Now then Tim this recipe as shown in the photo is out of balance. The reason that it will bake an out of balance concoction is that it must be baked in a bundt type cake pan. They are very very forgiving of out of balance recipes. I do not believe it will bake in a round typical cake pan…you will get a sunken or fallen center after coming out of the oven.
I cannot guarantee this but this cake will bake in the typical aforementioned cake pan using the 2-stage mixing method as you have noted & is featured in the cake bible. Why???? because this recipe employs too much liquid & that is a feature in the cake bible recipes. 2, stage means the liquids are employed in 2 stages because they excessive for the flour to absorb all at once but will work by doing it in 2 separate additions…. I call that fooling the flour. I would say go for it Tim, & let us know how well you have done. One more thing my friend, I am questiong the amount of the baking powder. I believe you need MORE then 1/2 tsp maybe like 1.5 tsp. Also notice the eggs she calls for EXTRA large eggs which amount to 2, oz each instead of the industry standard large eggs which as you know weigh 1.75, oz each. (OUT OF THE SHELL) If you do not wish to buy extra large just use the white of the 5th egg together with the 4 eggs. Also Tim, use BLEACHED FOUR for all BUTTER CAKES & POUND CAKES.
Tim, I think I am finished now. Good luck & enjoy the week-end my friend.