Even though my pound cake recipe comes out with perfect consistency why won't the center rise?

The first time I baked the pound cake the recipe called for sour cream and the second time around the recipe called for cream cheese. Both times the consistency was perfect but still the center did not rise. Other than the center not rising the cake was perfectly edible!

You have to make sure that you whip enough air into the pound cake batter, since pound cakes don't have any chemical, or biological leveners (baking soda or yeast) you need to incorporate air into the batter. Make your batter and keep whipping it until it about doubles in size from the air. Then when you bake it the cake will rise, and be amazing