Jodi rhoden’s sour cream pound cake
Cakes
Behold, the only sane reason to turn on your oven for the next three months. Jodi’s pound cake has the steadfast sturdiness of a butter cake and, thanks to a boatload of sour cream, a deeply flavored, delightfully moist crumb. While a classic, old-school pound cake uses pound each of butter, sugar, eggs, and flour, with no leaveners, Jodi ups the fat and sugar ratios, then gives everything a boost with baking soda and salt.
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