I have a great recipe for pound cake but every time I cook it (in a 9" circle pan) the sides are tough-I'm afraid someone might lose a tooth - and really brown but the middle is perfect. What am I doing wrong?? The recipe calls for it to be cooked in a tube pan. Uhm...what is a tube pan? Should baking in a circle pan make that big a difference? Any suggestions will be a big help. Thanks a bunch!

Tube pan is pretty much a bundt pan. You know it's round and has a hole in the center. ALOT of pound cakes are baked in these. I think you may be baking it too long. It is nothing like baking a cake. You know sometimes you can forget about your cakes and by the time you get them out they have released itself from the pan. Well you can't do that with a pound cake. You have to make sure you leave your pound cake in the appropriate time called for and no longer.. Hope this helps!

Thank you for the advice briansbaker. I appreciate it!

It could be that the outer edge is cooking quicker that the inner portion of the cake.

If you are following the instructions for a tube/ring cake, the temperature is probably set higher than would be necessary for a round cake.

Drop the temperature back by 25oF and increase the baking time by 15 mins. Carefully check after 10 mins until done.

Don't forget to keep a record of any changes to your recipe.