Perfectly moist cakes

Karol N. (Q&A ID 9747)

When baking pound cakes and bundt cakes, I always worry about over baking and having the cakes come out dry. I always set my timer for less time than it calls for and know how to test for doneness with a cake tester, the touch test and checking to see if the cakes come away from the side of the pan. In my opinion, a minute or two or three can make the difference in a perfectly moist cake and a dry cake and whether or not I want to serve it or throw it out. I'm sure there are a lot of different opinions about "perfectly moist". I was wondering if you know what the internal temperature of a perfectly baked cake should be and can an instant read thermometer be used to check this. Thank you!