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This pound cake is unbelievably fluffy, tender, and light. It has a toasty brown crust, tight crumb that slices cleanly, and eats a lot like that pound cake nobody doesn’t like.
Because baking is a science, you must adhere to the core recipe. If you swap Greek yogurt in place of the sour cream, your pound cake will bake up dry. If you use brown sugar in place of white, the increased acidity will affect the rise.
When this pound cake batter is mixed correctly, it’s stable enough to handle a few extra folds, so you can stir in blueberries, chopped nuts, cocoa powder, matcha, and more. You can change the flavor by stirring citrus zest or almond extract into the sour cream, topping the cake with a crumb, or adding a swirl of jam.
While we love each and everyone one of our crazy pound cakes, sometimes simple is best. This classic recipe uses both vanilla and almond extract. You don’t need to use both, but we think it’s the almond extract that sets this loaf apart. It’s unbelievably good AND insanely easy to make.
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