Gwen:
If I were making a pound cake in regular 9" pans, I might fill the pans
slightly less than half full and bake at 325 degrees. In many pound cake
recipes, they want you to start out in a cold oven or they have you set the
oven at 250 or 300 degrees. At this temperature, your cake has a chance to
develop a thick outer crust. If you are making a layer cake, my feeling is that
you want a tender crust. I think that in order to do this using a pound cake
recipe, you might try slightly under-filling your pans and bake at a slightly
higher temperature. Both of those things will enable your cake to bake quickly,
and prevent that thick crust from forming. If you do end up with a thick crust
anyway, it shouldn't be a problem: just trim the outer crust off, and use a
crumb coat before you frost your cake. Pound cakes are a beautiful thing.
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