Recently my pound cakes have started forming a crust on the top that separates from the cake once I take it out of the pan. No changes in recipe.
I am using my mother's recipe that I have used for at least 25 years. No change in ingredients or method of baking. The top tastes great it just won't stay on the cake. I have experimented with pan preparation, butter & flour, crisco & flour and sprays with and without flour with no changes. Very frustrating