I made a wonderful cake today, but I would like to make my cake taller. I would like a taller pound cake if possible but I need help because I don't want to mess this cake up. I think this would be great as a layer cake also.

White Chocolate Lemon Bundt Pound Cake

1 (6-ounce) package or 1 cup NESTLÉ® TOLL HOUSE® Premier White Morsels, or 3 premier white baking bars, broken into pieces
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 tablespoons grated lemon peel (about 3 medium lemons)
1 1/3 cups buttermilk
1 cup powdered sugar
3 tablespoons fresh lemon juice

PREHEAT oven to 350° F. Grease and flour 10-cup bundt pan.
MELT morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool slightly.
COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared bundt pan.
BAKE for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

darkchocolate

Have you tried separating your eggs , whipping the whites, and then folding them in gently at the end of mixing (with a metal spoon)? I use this method when people want a lighter texture to a pound cake, but I still want it strong enough for fondant etc. I find that it does rise a little higher too this way. Worth a try!

Thanks for the advice about separating the eggs. I haven't done that with this cake before. In fact, today was the first time I have ever made it.

I wasn't sure if I could treat this recipe like my other pound cakes which would included 3 C flour and 6 eggs. I just don't want the cake to be dry so I would have to work with the wet ingredients as well. I just know that there is a science/chemistry in baking and I don't want to waste my money or time to have the cake fail if I try to make a bigger cake.

darkchocolate