Why does my Heavy whipping cream pound cake have an aftertaste between flour and metallic?
I think SuperWild1 is on the right track here. Some people get a strong metallic taste from cornstarch, and its presence in this recipe might be doing strange things to the flavor. I'm not even sure why powdered sugar is in this recipe - nor cake flour, for that matter. Seems someone might have been trying really hard to make a &quot;lighter&quot; pound cake...?
Anyway, if you want to try this recipe again, you can either make your own powdered sugar in a food processor, or you can use the same amount of caster (or ultrafine) sugar and see how that works for you. Also, be careful with &quot;vanilla flavoring&quot; in baked goods because it can include things that are not vanilla pods and ethanol, which can also create off flavors.