Thank you so much. This article is a lifesaver. Yesterday I made sure not to mix too much after adding the flour to my cream cheese pound cake. When I took the cake out of the oven, it was beautiful and looked perfect. A few minutes later, it deflated to almost half its size. When I sliced it, the whole bottom half of the cake was gummy and wet. I used a hand mixer instead of my KitchenAid mixer. I guess I beat the wet ingredients too long... My family was gracious, and said they enjoyed the cake, but something went terribly wrong. I've had a few gummy streaks before, but never the whole bottom half of the cake. I stored the cake flour in the freezer, but made sure all ingredients were room temperature. Could freezing the cake flour have affected the cake?

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