I made this cake yesterday. It was beautiful, very moist, soft and everything a great pound cake should be. My batter however did not look like the pictures. It was totally "pourable", in ribbons, and certainly not spoonable. I weighed my ingredients, both solids and liquids and followed instructions to keep things at room temperature. It tasted wonderful - but I wish I knew how to make a spoonable batter like your pictures so that I don't panic about the possibility of a kitchen disaster! If the batter was thick enough for ribbons, it is thick enough to spoon. Sounds like you did just fine. Frank @ KAF.

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