AMy friend bakes a Pound Cake that is perfect! The crust is almost the same is the inside not dark at all! I make tons of cakes but even this one is darn good! Of course, she is not telling! It like a Sara Lee texture and color, could be the baking temp, or flour, must find out!

oh no!! say it ain't so--i love a dark crusted pound cake

i think you might like a cake baked with cake flour for that really fine crumb like sara lee (that one is a reallly fine crumb  i think?)

hey--sara lee has a dark crust no?

but if you want your cake to be all the same from skin to center--bake it cool it wrap it up in plastic or put in a container and let it sit overmight and the moisture levels will all adjust so it's not crispy on the outside

freezing it will do this for you too--it levels out the moisture content from sea to shining sea

(but the dark crusty ends are my favorites--we fight over them ;)

pound cake thoughts for you

and those cold oven pound cakes are the bombshabomb!

Thank you very much!! I want to bake it to the very light colored crust that store brought. I though of the cold oven method and cooking it slow like a cheese cake!! LOL....and a water bath. Anyway I will go back to the cold oven method.

No I do use cake flour....I have made many kinds of cakes for catering. I was so impressed with my friends cake so I really think it's the way it is baked.

i think it's the type of pans they use

it's the freezing- and the shiny pan they bake in

but it does have a dark crust 

it's called sara lee 'frozen' pound cake

A

AThank you for the recipe! This is what I need! The temp is what it is about!