Even the best bakers have off days — pound cakes can be sensitive to temperature, ingredients, and mixing. These are some of the most common issues I’ve seen (and baked through myself!) and what usually causes them.
My cake had dense streaks in it. That “sad streak” is common and often delicious — it’s just a richer, under-mixed layer of butter and sugar. It can also happen if your butter is too warm or overcreamed, or in cakes with too much fat relative to the flour. These streaks will generally be wider, darker, and sink towards the bottom.
Next time: cream thoroughly and make sure your measurements and ingredient temperatures are accurate.
The top of my pound cake came off. That crispy crust is the best part, but it can separate if the batter is overmixed after adding eggs. Overbeating creates a meringue-like top that lifts and peels away. If your tops keep lifting off no matter how you mix it, try cutting back the sugar by ½ cup.
Next time: beat eggs, flour, and liquids on low just until blended.
My cake batter erupted all over the oven. This happens when self-rising flour is accidentally used instead of cake flour or all purpose flour. The extra leavening causes the cake to rise too fast and spill over.
Next time: double check that your flour isn’t self-rising before you start.
My pound cake came out dry. The top reason is too much flour — either the wrong type or too much packed into the cup. I develop all my recipes with cake flour or White Lily All Purpose Flour (which behaves like cake flour). Other all purpose flours are higher in protein and can make cakes dense and dry. If using a different brand of all purpose flour, reduce the amount of flour by about ¼ cup called for in the recipe. Also avoid scooping straight from the bag — this can add more flour than intended. Overbaking can also dry cakes out; if the cake pulls away from the sides of the pan, it’s probably a little overdone.
Next time: use cake flour and check the cake 15 to 20 minutes early.
My cake didn’t rise much. Pound cake rise relies on air beaten into the butter, sugar, and eggs — not just baking powder. If your butter was too soft or cold, or if you didn’t cream long enough, your cake won’t lift properly. Cream butter and sugar for at least 6 minutes at medium speed, until pale, fluffy, and sticking to the bowl.
Next time: start with cool room-temperature butter (65 to 68°F) and set a timer while creaming.
My cake stuck to the pan. Even if you’re using pan coat, some cakes can still stick to the pan. I’ve found this happens in unbalanced recipes or if you’re adding or substituting something not in the recipe. Generally, too much sugar will cause the cake to stick, and the crust will feel sticky and roll off in balls. Too much liquid will also cause the cake to stick, and the crust will feel soggy. If you leave the cake in the pan too long (3+ hours) the condensation and steam can cause the cake crust to stick to the pan, too.
Next time: stick to the recipe or let the cake cool for about 20 minutes, then release it while still warm.
My cake sunk in the middle. This usually means the oven door was opened too long mid-bake. The cake rises as it bakes but hasn’t yet set — a temperature drop can make it collapse. You can open the oven briefly in the first or last quarter of baking, but during the middle, it’s crucial to keep it closed.
Next time: resist the urge to peek and wait until it’s nearly done.
Even “troubled” pound cakes still taste wonderful. A dry one makes delicious bread pudding, a cracked one makes great trifle, and a sunken one is perfect for ice cream. Every cake teaches you something for the next one!
