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?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)