Classic Pound Cake

Baked this classic Pound cake with the recipe in Cake Bible a few weeks back.
This is the first time i have tried the recipe inside the book
although i have bought this book like 1plus year back. haha..
I couldn't post the receipe as I'm currently in my office.
Will try to update the receipe when I am home.

The book was good, with many techniques and tips on how to
acheive the cake the best. way
However, the pound cake that i bake wasn't really to mine or
my family's liking.
Crust is kinda hard, the cake texture itself rather crumply.
Somewhat close to SaraLee type of pound, very heavy, very dense.
Maybe its due to the mixing of my patissier,
i followed the mixing speed and time exacatly.
Maybe this is how original classic pound should taste like.
The cake however does have a lovely split in the middle of the cake.
In the book, there's a method to create this lovely split,
just by drawing a line to create the split when the cake is almost half baked.
I must be lucky, cos mine just developed by itself.. haha

I must say it looks rather "uncooked" in the photo below though.
But then its definately fully cooked, cos i have test it with a skewer.
Nonetheless, the cake was finish by me and family.

Classic Pound Cake (from Cake Bible)