Baked the pound cake tonight. Wonderful texture - chewy on sides, crunchy edges, crispy portions on top from the topping. Flawless texture. Too much butter. Next time I make it, I'll measure butter by volume. It got runny and I measured by weight -- 7 oz. That had to be over 2 sticks, because I don't taste vanilla. I didn't use the almond extract. Instead I used seeds from 2 vanilla beans. Husband loved the strong butter flavor. I prefer a more complex cake flavor with vanilla perfume. Once I make this adjustment I think the cake will be a keeper. It's super light. Beating the eggs so fiercely was scary. I could hear my mom, "Don't overbeat the eggs." But this technique actually lightened the cake. Trippy, huh? Can't wait to repeat the experiment. Good show, Theresa. While it's easy to over-beat egg whites, it's pretty darned hard to over-beat whole eggs, so don't fear in that regard. Good luck with your tweaks next time around- PJH

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