Recipe(tried): Re: Pound cake problems

Hi Vicky, I make sour cream pound cakes all the time and I think you may be beating your eggs too much when you are mixing them into your cake.
I cream the butter and sugar till fluffy..
Then add eggs one at a time just until they are incorporated into the mix. (use low speed on your mixer)
then mix in the dry ingredients alternately with the sour cream...I do this at low speed also.
I hope this helps..it works for me.

I wrap my cakes in foil while they are warm and it makes the cake very moist.

I do not put flavoring in my cakes...the butter and eggs give a flavor all its own and we like it better..

I have been making this pound cake since I got married 56 years ago .
Nan SC