Our butter pound cake occasionally develops light spots on an otherwise smooth, golden brown crust. What could cause this condition?
An oven that is too hot during the early baking stage can cause premature release of the leavening, producing small blisters which collapse and form light spots on the crust. A warm batter, such as one that might be produced during a hot weather spell, if temperatures are not checked and adjusted properly, can cause the same condition.
