I have been making the same pound cake recipe (my ex mother-in-laws) since 1982. Started having issues when we moved West from Ontario to Alberta. Cake took longer to bake. Now I keep on getting a gluey?gummy? centre. I didn't think I was beating the sugar and butter too long...but it would appear that I now am :( Light and fluffy...what the heck does that mean!!?? After reading your article, I will do another cake tomorrow....beating butter/sugar less. But recipe calls for 4 min beating at high AFTER the flour mixture has been added. I always go SLOW when mixing in flour. My Kitchen Aid handles the beating for 4 min great once everything is incorporated. Sure hope I can fix my problem!

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