Ina, you done me wrong. Your "perfect pound cake" wasn't.

[wigs]

I used 2 sticks (= 1 cup) of unsalted butter.

 

[wigs]

And meant to say that I left out the 1/2 cup shortening and just substituted real butter for it.

 

[Guest]

thanks

 

[lisainla]

I'm thinking the batter might have been overmixed after the flour was added, and developed

too much of the gluten.

The "crust" on top seems to be a common element of pound cakes.