The Loaf Cake Curse

A weird thing has been happening in my latest cooking exploits. I've really gotten into making loaf cakes. For some reason, making loaf cakes is so much more satisfying to me. I think it's the nature of the pan. I like putting all the ingredients for the batter together, especially now that I understand the chemistry behind the mixture of the wet and dry ingredients. And then when I get the magical batter ready, there's something about pouring it into a loaf pan that makes me feel like a true baker. The heftiness and girth of a loaf cake just give me a much more satisfying sense of accomplishment.

So far I've made a chocolate loaf cake, a lemon cake, a sour cream pound cake, banana bread and zucchini bread. All have been delicious. But the weirdest thing has been happening. I've made each of these cakes twice, and the first time I make one of them, they turn out great and taste and look like something you'd get at a bakery. The second time, however, the cake is TERRIBLE. Something always turns out wrong, like the cake hasn't risen enough or it has a weird texture or it just tastes like crap. I've always had to throw out at least half of the second version of all of my loaf cakes.

Something strange is going on. Maybe my loaf pan is to be picky and well, kind of high maintenance. Maybe even more high maintenance than me.