Hi, Rose, Woogy and Steve

I’m attaching the photo as requested. Thanks.

Vicki

Yikes! If that is TCB recipe something is amiss. 
I have made it many times and it never looked like that. This looks too dense in addition to the mottling. My first guess would be a mixing problem related to having the ingredients at room temperature.

Vicki,

Welcome to the forum!

I agree with Gene. I’ve made this a number of times before and have tall loaves with beautiful crumb.  Here’s some pics: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/3086/.

Are you using bleached cake flour?  Are you weighing all ingredints (except salt, leavening and vanilla)? 

Too much leavening could cause this problem, I would think.  Are you using measuring spoons or weighing your leavening?  It’s best to weigh most ingredients, but leavening and salt should be measured, unless you have a super-mondo scale. 

I hope you are able to solve your pound cake woes, because it’s a wonderful, wonderful cake!

—ak

She’s been discussing the issue on the blog with Woody, who has already raised the issue of bleached cake flour. There has been no answer to that question yet.

I use unbleached with this recipe and I am happy with the results.

I use unbleached with this recipe and I am happy with the results.

Hi, Gene!

Unbleached cake or unbleached AP?  I’d love to a make a note in my RHC that this works.  Do you do everything else the same (leavening, mixing method, etc.)?

Thanks!

—ak

To be specific, I use Bob’s Red Mill Organic Unbleached All Purpose. Kind of high in protein for cake but I have always felt a pound cake should have a bit more chew.

Thanks, Gene!  That’s great to know.  I like a little chew to mine, also.