BAKING BASICS - POUND CAKE HINTS

Always start with very soft butter.

Don't rush the mixing - many of these batters are leavened only by the air beaten into them during mixing.

Always have eggs and any liquid as close to room temperature as possible, and add them to the batter gradually.  Adding liquid too quickly, or adding too much at a time can make a cake batter separate, resulting in a heavy, greasy texture instead of a light one.

For a loaf cake, liine the pan or at least the bottom with parchment paper.

Make sure that you butter and flour the Bundt pan well so that the cake can come out later.  

If the top of a cake baked for a long time sees to be coloring  too deeply, cover the cake loosely with aluminum foi.  Placing the cake pan on a heavy cookie sheet or jelly-roll pan will protect the bottom of the cake from coloring too deeply.

Cool pound cakes in the pan for a few minutes, then invert onto a rack or board.  Invert again so that the cake cools completely right side up.

To store pound cakes, keep tightly wrapped in plastic and foil at room temperature for up to a couple of days, or freeze for longer.

Although finer than coffee cakes, pound cakes are served in the same way - with a favorite beverage.  If the last few slices of a pound cake seem dry, lightly toaste them and serve with butter or jam. 

From Perfect Cakes by Nick Malgieri.