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Old 12-26-2018, 10:42 PM   #11
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This recipe seems to be for a pound cake, they never rise to a light texture. The ingredients, the tube pan & thick batter are very similar to a pound cake my family has made for years (I bake it in a Bundt pan).


I have started weighing my flour instead of using measuring cups - 1 cup = 130 grams.
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Old 12-26-2018, 10:52 PM   #12
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Originally Posted by iamvics View Post
This recipe seems to be for a pound cake, they never rise to a light texture. The ingredients, the tube pan & thick batter are very similar to a pound cake my family has made for years (I bake it in a Bundt pan).


I have started weighing my flour instead of using measuring cups - 1 cup = 130 grams.

I don't think it's a pound cake. Pound cake has equal amounts of sugar and butter and more eggs for this amount of batter.
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Old 12-26-2018, 11:15 PM   #13
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I agree. It is not a pound cake. I used to make this years ago and it always came out great. But, perhaps ,now that I'm much older I have forgotten something ? Perhap I changed technique ? ?????? I am going to do it with a hand mixer and NOt a stand mixer. Perhaps I've bee over mixing .
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Old 12-27-2018, 12:06 AM   #14
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I don't think it's a pound cake. Pound cake has equal amounts of sugar and butter and more eggs for this amount of batter.
Yes, GG, this is not a pound cake recipe.
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Old 12-27-2018, 12:08 AM   #15
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I agree. It is not a pound cake. I used to make this years ago and it always came out great. But, perhaps ,now that I'm much older I have forgotten something ? Perhap I changed technique ? ?????? I am going to do it with a hand mixer and NOt a stand mixer. Perhaps I've bee over mixing .
Like I said before, add your flour in two or three batches and stop mixing when it is all combined.
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Old 12-29-2018, 02:28 AM   #16
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With help from a video link , sent by King Arthur flour, I was able to make a vastly improved cake. The biggest problem was that I was way, way overbeating the butter and sugar (creaming).
Tips that helped me:

Butter should be soft but no-where near melted. I finger poked into the stick of butter leaves an indentation BUT the entire stick of butter still holds it's shape.

When proper creaming is achieved, the mixture will be a very pale yellow BUT NOT WHITE. When you rub a bit of it between your fingers the sugar will be ALMOST dissolved. If it feels like a facial scrub, it is UNDER BEATEN.

Using their tips and watching the videos, my Lemon cake rose much , much higher than before.The FAILED cake rose to only 4.75 cm. The successful cake rose to 7 cm. Quite a difference.
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