After trying 31 pound cakes, we found that the perfect version varies the "pound-of-each" formula and relies on an unusual mixing method. For a pound cake recipe that was moist and soft on the one hand but also dense, light, and rich on the other, we discovered a secret: lightly beating the eggs in a bowl and then adding them by the tablespoon to the creamed butter and sugar. Apparently, the butter and sugar mixture is incapable of absorbing whole eggs; the mixture "curdles" and all the air…
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