Scoop the rest of the batter 3. Bake the chocolate pound cake Step 4 – Bake and drizzle with cream cheese glaze Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into ...

In the South, pound cake recipes are prized possessions. Everyone has a favorite version, and many people aren’t always willing to share the details with others. For such a simple dessert—just flour, ...

Be patient and add the chocolate ganache on the pound cake when it reaches room temperature, not before! In a medium saucepan, over low/medium heat warm chocolate chips and heavy cream, stirring ...

Beat sugar and butter until light and fluffy. Add eggs one at a time, then mix in vanilla and lemon zest. Stir in yogurt and lemon juice. After the cake has cooled, drizzle the glaze over the cake.

To serve, place the cooled cake on a serving plate with the neatest side facing upwards. Drizzle over the lemon icing using a spoon. The cake is best eaten on the same day it's made. Batter up!

These lemon drizzle swirls are pure, edible joy. Soft sweet dough, swirled with lemon zest and drizzled in a thick, creamy, lemony frosting with a tiny kiss of cardamom. Start by making the dough.

Enjoy them plain or with a drizzle of chocolate ... Keep a batch on hand for when a chocolate craving hits! This matcha pound cake has a sweet surprise inside—a hidden heart in every slice.

Chef Matt Danko uses his father's recipe to make sharlotka, a deliciously light and fluffy Russian apple cake. Recipes published by Food & Wine are rigorously tested by the culinary professionals ...