Cornstarch in pound cake change texture?

3c flour -6T. +6T cornstarch, then sifted= cake flour for Buttermilk pound cake recipe. Flavor is good, texture dense but almost cornbread like & not moist tender. Too much Cornstarch? Followed the recipe exactly. https://www.ourstate.com/the-best-buttermilk-pound-cake-ever/

The Thyme Savor
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2 Comments

HalfPint May 27, 2020
Sounds like the recipe was trying to substitute for cake flour which has less protein. The subtraction of flour and then addition of cornstarch is a known substitute, but it is not foolproof, as you discovered. The flour may have had a higher percentage of protein which could make the final cake dense.
 
The T. May 27, 2020
I am determined to get it right. Once cake flour is back on the shelves! Then we’ll really know how the recipe is. Thx for your reply!
 
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