Comments on
Sakura (Cherry Blossom) Pound Cake
Wendy Tsai @cook_29427383
Hi there, Do you guys know how to keep the butter/sugar/egg mixture from curdling? I have tried several times and seem to continue to see curdling as a result. I have brought the eggs to room temperature and added it in slowly, am using a whisk attachment on my kitchenaid, and am also mixing at around a medium/high speed.
