I'm having problems with the reverse creaming method. When incorporating the liquids into the sandy dry/butter mixture, it doesn't emulsify. All ingredients are at room temperature - usually sitting out maybe 2+ hours. The batter looks curdled instead of creamy when I pour into the pans. The result is a very dense cake. I've been making this cake for two years with no problem. The last few times I've made it, it doesn't work. I'm so frustrated!!!

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