Carol - from Greensboro, GA
Pound cakes, because of their higher fat ratio, have a greater tendency to crack on top, but many people find that attractive in a pound cake. To reduce the amount or size of cracking, carefully measure all your ingredients and make sure they are at room temperature so they blend together well. Then, don’t over-mix the batter – follow recipe instructions exactly. Finally, make sure your oven temperature is accurate; a too hot oven can make the cake rise too quickly and cause the top to dry out quickly then crack.