Hi PJ, seems to be a slight discrepancy on the amount of flour called for. I think the original recipe calls for 7 3/4 ounces, and you mention 8-1/4. I might be wrong. My eyesight isn't that great. Also, my favorite (so far - haven't tried this one yet) pound cake recipe substitutes a small amount of shortening for the butter. How do you suppose it would work in this case? I'm not even sure what's the reasoning behind using both butter and shortening in a cake recipe. Is it for economic purposes? Also, I was surprised to read someone said her pound cake only tasted good right out of the oven. My experience with pound cake has always been that it tastes better the following day s. You have sharp eyes. Thanks for pointing that error out to us. The 7 3/4 ounces is the correct amount. We will correct that error. I agree that most pound cakes get better as the flavors meld. Mary at King Arthur Flour

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