I had recently posted regarding sad streaks which is the bottom of my cakes being gummy and not cooking well and becoming hard once baked.
Im now a unconfident baker
I thought I remembered you saying you were baking your pound cakes in 3 inch high pans instead of the 2 inch high pans. If you are, that's your problem. Not your recipe.
Yes I think thats the problem because ive ticked off every other reason why it could be and it wasnt any of that only thing left is the cake tin. Thank you. going to invest in 2" high round cake tins is there any particular make you would recommend?
I like the Wilton and Fat Daddio pans. Fat Daddio preferred. I'm in the process of replacing my Wilton pans with all Fat Daddio's.