Several bees recommended recipes for pound cake and today I tried a lemon pound cake recipe. Any ideas why it fell flat in the middle? It smells good but I also want it to look pretty. Taste testing for LO's 1st bday.
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Too much leavening, not enough leavening, too much liquid, too low of a temperature? Can't say for sure, but that's what comes to mind. I've seen recommendations to preheat the oven to a slightly higher temp then turn it down to the proper one when you put it in, to help it set, but only for smaller things like cupcakes. If you post the recipe it might help, but not if the problem is because you messed up.
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It might have been underbaked in the middle! Or your leavenings weren't quite right (or too old- baking soda/powder expires). Does it taste good at least?
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@Mrs. Oatmeal: I'm going to let it cool a few more min and then try it.
the recipe called for all purpose flour and baking soda. Both were brand new. Maybe I over mixed?
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It could be what has already been suggested, or maybe the temperature was too high -- I've had that happen and the cake looks done (yours is pretty browned around the edges) before the center has enough time to properly set.
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@Torchwood: this is the recipe http://www.plainchicken.com/2011/10/lemon-pound-cake.html?m=1
I don't have much experience baking cake from scratch so I guess it could be anything! Haha -
@PurplePeony: I could find my oven thermometer and make sure my oven temp is good next time. I haven't had trouble with that in the past though. And the middle was definitely cooked. I didn't open the oven at all while it was baking and it had fallen before I got it out of that makes any difference.
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Were all your ingredients room temperature when you mixed it?
I've had banana bread come out like this before and my mom suggested it was too wet. I find it looks better when I make many small loaves instead of trying to do one big loaf. It's just harder to cook the center of a large loaf.
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@MaryM: all except the milk. That's a good point about smaller loaves!
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And it tastes fine
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@jhd: Oh no! I'm the one that recommended the recipe to you! It's always come out perfect for me so I don't know what happened. I've made it in a loaf pan too. Perhaps the oven was too hot? The edges look browner than my cakes .
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The pan color can make a difference too. The darker ones cook the outside faster.
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Posted that before I was finished typing. What I was going to say- if it domes up too fast, it can collapse, which is one of the big issues with baking at high altitude. Too much leavening, or possibly a wrong baking temp can cause that. I definitely second using a thermometer to check your temp. After that, I think the first thing *I* would do is make it again, being extra careful with ingredients, to be sure it wasn't something I did. The size of the pan suggestion is a good one as well. A bundt pan, like in the recipe, would cook through at a different rate, as would a smaller loaf pan (which is what the recipe appears to call for).
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Smaller loaves might also be good for a 1st birthday. Easy enough to do a smash cake that way!
Maybe even mini bundt cakes. that would be super cute!
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@MaryM: @Torchwood: @gingerbebe: @PurplePeony: @Mrs. Oatmeal: thank you all so much for your help!
I will just have to try again!@Torchwood: I did not even think about dark pans or the size. I have so much to learn!! Lol
the recipe called for all purpose flour and baking soda. Both were brand new. Maybe I over mixed?
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