It only seems to happen with yellow cakes. For example, chocolate does not sink but the lemon ricotta pound cake I just made sunk horribly in the middle. Checked it at 38 minutes and it looked fine. When it was time to come out, it is sunk in the middle. Any ideas?
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.