Whether it's got streusel or swirls, berries or just butter, the basic technique is the same, and Sohla shares her tips for making sure your pound cake has a nice, tight crumb, a moist interior and a crisp, perfectly split top. (Hint: cream your butter really, really -- REALLY -- well!) Once you've got the concept down, you can go off-script and riff on the concept however you'd like.
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