Thank you KA for another great baking tip! My baking mentor, Nick Malgieri, wrote a fabulous cookbook called PERFECT CAKES. There are a few recipes in this book called "High Ratio Cakes". He explains "a high-ratio cake is one in which the weight of the sugar equals or exceeds the weight of the flour". Basically you mix all the dry ingredients with the butter on LOW speed. Then the liquids are whisked together and added in a few increments on MEDIUM speed for about 2 minutes each increment. Finally a "vigorous" stir by hand with a rubber spatula just to insure the batter is properly mixed and smooth. Would you think this method would work for all pound cakes and insure a smooth crumb? The lemon bliss cake is not a high-ratio cake in measure, but is almost borderline so. Love this baking class!

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