Hello, I am desperately trying to figure out how to semi-replicate the texture of a Sara Lee pound cake. I have been trying for years and have made a ton of pound cakes to no avail. I just made the Perfect Pound Cake from TCB, being told it was similar to a Sara Lee, and it is nothing, nothing, nothing, like it. The pound cake turned out texture wise almost reminding me of cornbread. I am not trying to get the taste, I am going for texture. I recently had a cupcake from a gourmet cupcake store (Cupcake A La Mode) and it had the texture I am looking for, so surely it’s possible to make something like this myself. Would it be a preservative of some sort that can make a smooth, creamy texture, that feels spongy, but completely dense and not airy. After making a million different pound cakes and none turning out how I wanted, I just figured it was some sort of preservative that made a Sara Lee the way it is. The lady who owns the cupcake store won’t tell me how she makes her cupcakes (obviously, lol), but she has done in a cupcake, what I have been trying to do for years. There has got to be something I can do to make a cake or cupcake that is dense, smooth to the point where I would almost say it is creamy (if you can even call a cake creamy), yet somehow spongy without being light and airy. Does any of this make sense, lol. Thanks for any help!