Hi Deb, I'm happy to clarify. The protein per grams that you see on the nutrition label isn't the name as the gluten-forming proteins that create the structure of baked goods, so those numbers you see aren't helpful in making your decision. The numbers you need to know are: 12.7% protein level for bread flour, 11.7% for all-purpose flour, and 10.8% for cake flour. This means that if you use bread flour to make your pound cakes, they will be slightly less tender and moist than if you use a lower protein content flour. All-purpose flour might be your best bet, as it gives the cakes structure (more than cake flour will) while still being soft and light. As for your cakes peaking in the oven, this tends to happen if the batter is too dry, the batter is over-mixed, of the over temperature is too high. Try tweaking these things slightly to see if that helps. Happy baking! Kye@KAF

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