Ethereal pound cake of gothic proportion

This recipe is a definitive 'keeper'... a velvety soft-as-silk texture thanks in part to being made with cake flour and powdered sugar. I think my Bundt pan was a tad too small, even taking some of the batter out and making a couple of mini shortcake rings... I probably could have made half a dozen shortcake rings and still had a huge cake. Lesson learned... next time use the angelfood pan as recommended. :D

Done