Cake browned beautifully; however, the texture was not that smooth. It was somewhat tough, but not to tough to eat. (I have taste cakes from the store that have had the same texture as this cake). I used cake flour, which usually produces excellent textured cakes for me. Next time, I probably will not use salt since the butter I used is a salted butter. Some factors that I propose that might have affected my cake were overbeating, oven too hot, and new non-stick fluted tube pan I used. I plan to remake this cake and alter the cake making process based on my previous observations. Overall, the cake taste was good, but not excellent. I would still serve this cake to others. I hope that next time I make it I can rate it excellent or superb.