Coconut-Buttermilk Pound Cake
Tangy buttermilk balances this rich coconut cake. It's also used to make the thick glaze.
Grilled Pound Cake with Peaches and Plums
Lots of desserts benefit from a bit of fire, and these flame-kissed plums and peaches atop grill-marked pound cake are no exception. Just a few minutes over the coals gives the fruit a caramelized flavor that pairs perfectly with the rich, slightly tangy yogurt whipped cream topping.
Coconut-Pineapple Loaf Cake
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.
Cream-Cheese Pound Cakes
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.
Condensed-Milk Pound Cake
Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and the lime glaze on top.
Perfect Pound Cake
Our retooled pound cake recipe adjusts the traditional ingredient ratios (a pound of each ingredient), and adds baking powder and sour cream for a dense but fluffy loaf that's a sure-fire winner. Adding the baking powder while creaming the butter and sugar is a game-changing trick, it means it is fully distributed into the batter.