I made the pound cake from Cook's Illustrated last night (in their new Baking Illustrated book, also the same recipe as in The Best Recipe). I made sure the eggs were at room temp, the butter was softened but not melting, and weighed all the ingredients. In the article before the recipe, they state that the eggs need to be added a teeny bit at a time because the butter/sugar mixture can't incorporate a lot of liquid at once. If too much liquid is added at a time then the mixture will "curdle" and sort of deflate the air that's been beaten into the butter/sugar. So in the text of the recipe, after beating the butter and sugar for 5 minutes until light and fluffy, they instruct you to pour in the egg mixture in a thin stream. I poured the tiniest, thinnest little stream I could get (it took a full few minutes to pour in the liquid) and the mixture still looked curdled! I think, as a result, it didn't rise as much as it should. (The recipe mentioned there would be a crack across the top, which mine didn't have. It baked up with only a slight hump.) It tastes really good, and I thought the texture was fine, but I'm thinking it was probably suppose to be even lighter. Any ideas on what I did wrong?