I made this cake today with a homemade raspberry jam and Swiss meringue buttercream. The cake rose well and tasted good. It was tender. But it was a bit more dense than I would like. Not brick-like, but just not very fluffy. We can’t decide if it’s because I beat it too much or not enough. I know we typically don’t want to overbeat cake batter, but this recipe made it seem like it needed more beating to create the structure. The batter looked lovely when I poured it in the pan, shiny and glistening. Perhaps it’s just a dense cake? I know my baking powder is fine as it’s new. What do you think?

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