Help! My pound cake recipe is the traditional 1 lb of sugar, butter, egg and flour (with some flavoring). They look and taste great, except that they have white spots on the suface. I feel that I'm creaming the butter and sugar well enough and the butter is at room temp. What could be causing these white spots? I need to make this recipe for a United Way fund raiser in a couple of weeks. Any ideas?

Are you sifting your flour? If not, they might be small balls of flour on the surface, that's the only thing I can think of.

Are the white spots throughout? Maybe not sifting enough? Have you switched butter? Maybe a higher moisture content?

Mike

Good Lord! I cannot believe I didn't think of that! I will try it and see. Thank you!