So glad to see this article! I've made a lemon sour cream pound cake from a recipe I found last year and up until recently I had not experienced this happening to my cake. I knew the moment the cake cooled that something was amiss but I had promised it for a cookout and didn't have a back up! I do remember creaming the butter, sugar, flour (King Arthur of course) and egg yolks on higher than medium speed for a longer time in my lift stand kitchen aid mixer. Thankfully my friend and her family know that I'm a great baker so I took my licks for the bad cake gracefully. I can tell you that shook my confidence a bit and I have yet to attempt the cake again since. I just thought I hadn't baked it enough. Now thanks to understanding the science behind this particular problem, I will happily get back to baking this awesome cake!

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