I know you do a lot of baking and probably already know this trick but its something my mom has always done for pound cakes.
She separates the yolk from the egg whites and adds just the yolks to the batter. Then, once all of the ingredients are added and the batter is almost ready, in a separate bowl, she beats the whites until they are light and fluffy and make soft peaks. Once they are ready, you fold the egg whites into the batter, don't mix, then pour it into your pan and bake. Her pound cakes are amazing and still dense but not heavy, if that makes sense? I wish I had her recipe to share, because I sooooo would, but that's probably why she hasn't given it to me yet!![]()
I read a lot of antique cookbooks, 1700s - early 1900s, and they all discuss getting better results by doing this for just about anything that calls for eggs in it. Pretty cool that kind of info got passed down to your mom.