A question for the expert bakers out there. I am having a problem with my pound cakes. I have been using the same pound cake recipe for years and it has always come out perfect. I bake the cake in a tube pan. The cake normally will crack slightly and get a crust on top like a pound cake should. The problem is that the last 3 times I have made this cake the cake sinks a little as it cools and pulls away from the crust on top. When I turn the cake out of the pan, the crust falls off of the cake. The only thing I am doing differently is using unsalted butter instead of salted butter. Would that make a difference? Please help. Everyone loves this cake, but I'm embarrased to serve a cake that looks so bad.
Any ideas? Thanks in advance for your help.
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