Thank you! My grandmother's poundcake, which I have made dozens of times and which is practically fool proof fell after baking. The texture was wrong, the flavor was off, the crust wasn't right. And it did have those horrible dense areas.... this cake has a very fine texture normally and practically melts on your tongue but not today. This is the first time this has EVER happened. My daughter found this post and it confirmed my suspicion of not beating it enough in the sugar and butter stage and too much in the flour stage. The only unwritten guide for this cake is to beat the heck out of the butter and sugar - you cannot cream it too much. Today my back was hurting a lot and I was in a bit of a rush and I ended up beating the end part a lot and not the beginning. Live and learn!

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