During the baking process, it’s possible for modern pound cakes to turn out dry. In recipes with milk, try using buttermilk as a substitute. Buttermilk contains more lactic acid than milk does. The lactic acid reacts energetically with gluten and will typically result in a cake with a softer texture. However, some pound cake recipes require baking powder. With both buttermilk and baking powder, the mixture may become too acidic. Substituting baking soda in for the baking powder can prevent this issue. Alternatively, you can use sour cream or cream cheese to soften pound cake.
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