I call myself a "basic baker". I can cook but still learning to specialize things and make specialty cakes. I attempted my first pound cake this week and need some assistance and suggestions. I chose to make a cream cheese pound cake since it sounded pretty simple. The ingredients included cream cheese, butter, eggs, flour, baking powder,vanilla flavor and sugar. But, the problem was that when the cake came out it had a "spongy" texture in the middle. It had a good flavor don't get me wrong but reminded me more of a angel food cake like center rather than the moisture filled sweet pound cakes I am used to. I was just curious what ingredients are better in pound cake than those listed above to avoid the "spongy" texture. Thanks in advance! 