candygirl

Ok.. for starters I am an experience baker who has made many cakes , especially pound cake varieties for fifty plus years. I am not at all happy with the turn out of this cake and will tell you why. Having never made a cream cheese pound ( only those made with sour cream) I thought since eggs came down in price I would give this a try. The science behind pound cakes are pretty much same ... room temp ingredients and cream your butter , shortening with sugar well as to incorporate air into the batter. My pre-baked cake looked just like the video and the batter was silky smooth. I only added a 1/4 tsp of lemon extract along with the other flavorings. I did use All purpose flour and saw no reason to use cake flour. The cake was baked at 325 degrees for one hour and 20 minutes. It rose beautifully and smelled great! As it cooled in the pan, it did shrink but not so much . After 30 minutes of cooling I pop it out. No sticking at all. I'm dying to taste it and when cutting it, I see a streak of what appears to be butter fat ... it has a gluey texture. Years ago I made a PC with heavy cream and it had a streak of fat running through it. Cake tasted fine but with all the expensive ingredients in the cake, it serves no purpose to make this again. Let me just say that whenever I make a PC with butter and sour cream, the texture is spot on , beautiful crumb and lovely taste. Would adding baking powder remedy this ? I don't know. It was a lot of work and money for a less than stellar cake. I will stick to my sour cream recipe addition rather than cream cheese. It's just too heavy and greasy.