Pink Pound Cake:

1. Preheat the oven to 350˚F. Lightly butter a loaf pan with butter and set aside.
2. In a large bowl, cream together the sugar & butter until light and creamy. Add in the eggs one at a time, mixing after each addition until fully incorporated.
3. In a separate bowl, mix together the flour and baking powder. Slowly mix it into the wet ingredients. Fold in the sour cream until fully incorporated.
4. Slowly mix in the pink food colouring until it reaches your desired colour.
5. Pour the batter into the prepared loaf pan and bake in the preheated oven for 1 hour and 15 mins, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan.
6. Once the cake has cooled, cut cake into 1 inch slices. Using a heart shaped cookie cutter, cut each slice into a heart. Set the hearts aside. (you will not be required to use the leftover cake from outside of the heart in the recipe, but it is still good to eat or make into a cake pop!)

Chocolate Pound Cake

1. Preheat the oven to 325˚F. Line a loaf pan with parchment paper and set aside.
2. In a small bowl, mix together the milk and vinegar. Set aside to "sour".
3. In a large bowl, cream together the butter and sugar until light and creamy. Mix in the eggs one at a time until fully combined. Mix in the vanilla.
4. In a separate bowl, mix together the flour, cocoa powder, instant coffee and baking powder. Slowly mix the dry ingredients into the wet ingredients until fully incorporated.
5. Pour a thin layer of the chocolate pound cake batter into the prepared loaf pan. Add in the hearts with the pointy tip facing down in a row. Pour the rest of the batter on top.
6. Bake in the preheated oven for 45-55 mins, or until a toothpick inserted into the chocolate sides comes out clean.