Cake Bible "All Occasion Downy Yellow Butter Cake" question..how is it?
While I'm sure this response will be of 0% use for you at this late date, just wanted to share my thoughts.
I've made a couple butter cake recipes from the Cake Bible--All Occasion Downy Yellow Butter Cake and White Spice Pound Cake--and found that these were both very light and fine-textured. The pound cake really just about dissolves in your mouth, and the yellow butter cake was similar, if less extreme in that respect.
Speaking for myself, i prefer butter cakes with a little more heft and density. (The Cake Bible's yellow cake's texture was beautiful, but didn't scream homemade to me.) The blog Smitten Kitchen's yellow cake recipe fit the bill nicely, in case you're continuing to experiment!
As an aside, I do think that the Cake Bible's method for mixing butter cakes is faster and simpler than the typical butter/sugar creaming technique. And I have used both volume and weight measures on different occasions with good results.