Why is your pound cake dry and crumbly on top?

- Incorrect baking temperature: Baking the pound cake at a temperature that is too high or too low for too long can cause it to dry out and crumble.

- Not enough moisture: Pound cakes rely on moisture from eggs, butter, and sugar to stay moist and tender. If the recipe does not have enough of these ingredients, or if the cake is over-baked, it can dry out.

- Over-baking: Pound cake should be baked until a toothpick inserted into the center comes out clean, but not over-baked. Over-baking will cause the cake to lose moisture and become dry and crumbly.

- Uneven baking temperature: If the oven temperature is not consistent, it can cause the cake to bake unevenly, resulting in dry and crumbly areas.

- Lack of browning: A properly baked pound cake should have a golden brown crust. If the crust is pale, it indicates that the cake is under-baked and may be dry and crumbly.

- Stale ingredients: Using old or stale ingredients, particularly baking powder or baking soda, can affect the cake's texture and make it dry and crumbly.

- Substituting ingredients: Making significant changes to the ingredients or proportions in a pound cake recipe, such as using less butter or sugar, can affect the texture and make the cake dry and crumbly.

- Dry storage conditions: Once the pound cake is baked, storing it in a dry environment can cause it to lose moisture and become dry and crumbly.

- Oldness: Pound cake can become dry and crumbly over time, especially if it's not stored properly. To prevent this, store pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Pound cake can also be frozen for up to 2 months.