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Message: <blockquote data-quote="Pbartender" data-source="post: 3917972" data-attributes="member: 7533">The other standard method is to begin with a number of eggs and weight them first (ignore the shells, they're not heavy enough to count).  Then, measure all the other ingredients out to match by weight the weight of the eggs.In other words, change the recipe to read "Measure equal parts by weight of butter, eggs, flour and sugar. Cream the butter with the sugar, then add eggs.  Whip mixture until frothy.  Slowly add flour and gently mix until ingredients are well combined. Flavor with a spoonful of rum, vanilla extract, lemon zest or grated orange peel. Pour into well greased pan and bake at 350F for a about an hour, or until golden brown on top."Pound cakes are not easy to get right unless you cheat (many recipes add baking soda or baking powder for leavening, instead of whipping the butter-suger-egg mixture).  If you under mix, the cake turns out flat and dense.  If you over mix it can turn out chewy and tough.Oh...  And my own personal tip for banana bread...  Use the ripest, spottiest, blackest bananas you can stand (though if they've got fruit flies, you've definitely gone too far <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=";)" title="Wink    ;)"  data-smilie="2"data-shortname=";)" />) -- the mushier the better.  These extra-ripe, almost fermented bananas mix more smoothly into the batter and impart a much stronger banana flavor to the bread.</blockquote>

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