I salvaged the cake, because, broken or not, this is one good pound cake. It's a hybrid from two recipes. The interior is absolutely perfect with a moist, tender, and fine crumb. Rich and sweet. I've made many pound cakes, and the results, while good, were never outstanding. This is outstanding. It is a lengthy recipe, but it is so worth it.
To present this cake, I sliced three large chunks, cut three rounds with my biscuit cutters, and stacked them like a cake. I drizzled on some quick homemade strawberry jam, using this recipe. I did tweak it, using only 1 cup of sugar. I didn't seal the jars, as it made two little jars, and I'm keeping them in the refrigerator.
2 2/3 cups flour
1/4 cup potato starch
3 cups sugar
3 sticks unsalted butter, softened
8 oz cream cheese, softened
1 tablespoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
1/4 t almond extract
2 large egg yolks
5 whole large eggs
1 teaspoon baking powder
1 teaspoon salt
1/4 cup milk
1/2 cup heavy whipping cream
Preheat oven to 325 degrees
Spray 10-inch tube pan with non-stick cooking spray with flour.
Beat butter and cream cheese until light and fluffy.
Add sugar and cream until very light.
Beat in all extracts.
Add yolks and whole eggs, one at a time, until mixed in.
In a separate bowl, combine flour, potato starch, baking powder, and salt - whisk together or fluff with a fork.
Alternately add flour and milk to butter mixture.
In a separate bowl, whip the cream until soft peaks form.
Add 1/3 of the whipped cream to the batter, stirring to combine, then gently fold in remaining whipped cream.
Pour batter into greased tube pan.
Bake at 325 degrees until long pick inserted into cake comes out clean. I baked my cake for 75 minutes, but begin checking doneness after 1 hour.
Allow cake to cool for at least 15 minutes before inverting onto platter.
Optional: drizzle with your favorite glaze after cooling.