In this graphic, I compare 5 different types of dairy added to a similar pound cake base. I found the texture changes more than the flavor when you change the dairy - the cream cheese and sour cream are more dense and velvety, the milk and buttermilk are fluffier. The difference in flavor mostly comes from the extracts. The whipping cream cake had the crispiest crust - that was one of my favorites, as was the buttermilk and cream cheese pound cakes.
They have a similar base recipe (1 pound butter, 6-7 cups powdered sugar, 1 tsp baking powder, 1 tsp salt, 8 eggs, 4 to 4 1/2 cups cake flour) but the added dairy is a different type and quantity in each recipe.
Find the recipes here:
Mile High Powdered Sugar Pound Cake
Mile High Lemon Buttermilk Powdered Sugar Pound Cake
Mile High Whipping Cream Powdered Sugar Pound Cake
Mile High Cream Cheese Powdered Sugar Pound Cake
Mile High Sour Cream Powdered Sugar Pound Cake
