One possible reason why your pound cake might not be fluffy is that not enough air was incorporated into the butter and sugar mixture. When making a cake, it is important to cream the butter until it becomes fluffy. This can be achieved by beating the butter at a high speed for a sufficient amount of time. By doing so, you are creating air pockets within the mixture, which will help to give your cake a light and airy texture.
Additionally, the sugar should be incorporated into the butter in a thin stream. This allows the sugar to dissolve more evenly and helps to incorporate more air into the mixture. If the sugar is added all at once or too quickly, it can weigh down the butter and prevent it from becoming light and fluffy.
Another factor to consider is the incorporation of the other ingredients, such as eggs and flour. If these are added too quickly, they can cause the butter and sugar mixture to deflate, resulting in a denser cake. It is important to add these ingredients gradually and mix them in gently to avoid overworking the batter.
Personal experience: I once made a pound cake where I didn’t cream the butter and sugar for long enough. The cake turned out to be quite dense and lacked the light and fluffy texture that I was expecting. It was a valuable lesson for me to ensure that I give enough time for the butter and sugar to cream properly.
To summarize, to achieve a fluffy pound cake, it is crucial to cream the butter until fluffy, incorporate the sugar in a thin stream, and add the other ingredients gradually and gently. By incorporating enough air into the batter, you will be able to achieve a light and airy texture in your pound cake.