I'm semi-retired and fallen in love with baking from scratch and giving away all manner of things to neighbors and friends. But I did keep 2 not-so-good pound cakes last month because they looked "undercooked" when I cut them open (although I did not understand how that was possible as the edges and top were so dark). It turns out I was over creaming the butter and sugar. I never realized timing was so important. My cakes looked like the "bad" picture you showed as a result of over creaming. I think I'm good to go now! Great lesson tip!

• Reply