We are baking pound cake. I am all happy about the taste, but I have two problems, please help.
- After we bake the cake and take it out, we observed after a week my top layer of the cake is moist and the bottom we see all the oil is settled down, making the cake look oily from bottom. The mid region of cake is very dry and not much moist. Is there anything I am missing to make my cake evenly moist and less dry?
- How do I get high raise of the cake? It is a good raise but not as much as other cakes I have seen around, is there some magic needed in there to make my cake raise high?