I decided to make pound cake since it seemed a fairly straightforward recipe (I used Mark Bittman's), but I didn't have cake flour on hand. So, I mixed a bit of cornstarch with all-purpose flour, since that is supposed to soften the flour. I also halved the sugar. The result was very tasty, but it lacked the soft consistency of pound cake. Instead, it was rather firm and very crumbly. Next time, I'll buy some cake flour and try again.
Still, I brought it into work, and everyone happily ate it up.