Kitchen

[lovred]

Hi All,

I need some advice from you experienced bakers out there. I got a new stove a couple of months ago, and everything comes out good except--my pound cake. I am using the same recipe I've always used, but for some reason the cake doesn't come out right.

I tried 3 times over Christmas. Each time, the cake didn't rise like it's supposed to, and the top of the cake was peaky and hard. The first time I baked it @ 325 degrees and the cake was dry and very dense, so I thought maybe my butter and eggs weren't at room temperature. I tried again, and the result was the same. My last attempt, I decided that since it wasn't the ingredients, the oven must have been too hot, so I turned the oven down to 300 degrees, and this time I guess the oven wasn't hot enough because the texture was very wet even after cooking for 2 hours.

What could I be doing wrong?

(this was done over 3 days--not all in the same day)