Just a follow up: This has to be the BEST pound cake I've ever made--and I've made more than I can remember in my search for the perfect one! As promised, it was moist, dense, tender, with a fine crumb. I found a very inexpensive metal 9x5 inch loaf pan with a gray nonstick finish at Target. The one tiny flaw was that even when using a pan with a lighter colored nonstick finish and removing from the oven at 60 minutes (it had just reached an internal temperature of 198°), the cake's sides and bottom were overly brown--much too brown for my taste. The top of the cake, however, was perfectly golden brown. Since the top was perfect, I don't think tenting is the answer, but do you think reducing the oven temperature by 25° would solve the problem? Thank you for ending my search for the ultimate pound cake You hit the nail on the head! Turning the oven done will help keep the sides and bottom from getting too brown. Mary @ King Arthur Flour

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