I have tried making a pound cake. The flavour of the cake is fine but the texture is too moist. It looks as if the cake has not been baked fully (everything has clumped together).
Is it because the butter and sugar have not been creamed properly, or is the butter quanity in the recipe I used too much?
The problem might be with your method. Make sure you are creaming the butter and sugar until they are very light and fluffy and the butter is soft.
Add the eggs one at a time and thoroughly beat in each egg. Add the dry ingredients and other liquid as your recipe requires, you need to develop the structure of the cake at this point so continue to blend for 1 or 2 minutes.
Some pound cake recipes call for a leavener and some do not. The leavener (baking powder or soda) helps to give the cake a lighter structure. Also make sure that the cake is cooked through, a skewer inserted that comes out clean will indicate if the cake is done.
Here is a link to a classic pound cake recipe that might work better for you.
http://www.canadianliving.com/food/vanilla_pound_cake.php
Add the eggs one at a time and thoroughly beat in each egg. Add the dry ingredients and other liquid as your recipe requires, you need to develop the structure of the cake at this point so continue to blend for 1 or 2 minutes.
Some pound cake recipes call for a leavener and some do not. The leavener (baking powder or soda) helps to give the cake a lighter structure. Also make sure that the cake is cooked through, a skewer inserted that comes out clean will indicate if the cake is done.
Here is a link to a classic pound cake recipe that might work better for you.
http://www.canadianliving.com/food/vanilla_pound_cake.php
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