Cake #1: Sour Cream Pound Cake

Off the bat, with the first cake, I’m cheating. I just don’t have the ability to follow a damn recipe exactly. I didn’t have sour cream. I had plain yogurt, so I used that instead. So change the title to Yogurt Pound Cake. Sounds better anyway, right?
I made this cake on January 2nd. I cut the recipe in half and made two versions, one with butter, one with applesauce. Why not? And as long as I was experimenting, I changed the all-white flour to 1/3 whole wheat flour in the applesauce version. The funny thing was, the applesauce cake’s batter poured out much more like it was described in the book, the butter cake's batter was really thick. Also, since I cut these recipes in half, they were done after about 60 minutes rather than 90.
Yogurt Pound Cake w/ butter

Yogurt Pound Cake w/ applesauce and some whole wheat

The result: the butter version was better. You could really taste the flavors and the vanilla, lemon and orange extracts. I didn’t add any frosting, so it looked plain, but the cake was so sweet, you could really overdo it with sweet frosting.
The applesauce cake wasn’t bad, it just had the consistency of banana bread. It was much denser, and the whole wheat flour overpowered the other flavors.