Funfetti Pound Cake.

Buttery pound cake meets colorful funfetti in this mash-up recipe that’s perfect for birthdays, celebrations and everything in between. In its simplest form, the base of this recipe is a classic pound cake with all the usual suspects (butter, sugar, eggs and flour), but a few extra goodies give it the funfetti treatment. A combination of vanilla and almond extract flavors the cake, making it taste that much more like the boxed stuff (in the best way), and a generous amount of rainbow sprinkles folded into the batter speckles the butter-tinted crumb like confetti. Whereas many recipes for funfetti pound cake actually lean further into vanilla cake territory with the addition of milk or other dairy, this version stays (mostly) true to a traditional pound cake, relying on the ratio of ingredients for that iconic, tight crumb and the mixing method for its plush texture and lift. Although there’s no added yogurt, sour cream or milk, the cake is plenty moist. Just take care to not overmix the batter when adding the eggs, as this can make the baked cake shrink and become dense.