When I was in culinary school, one of the very first cakes my fellow chefs-in-training and I made was pound cake — and we made it over and over and over again. Why? It's a true classic, built on the ...

Add Yahoo as a preferred source to see more of our stories on Google. While it's still warm, you will poke the cake all over and pour a lemon syrup over it. Let it sit and soak up all of that lemon ...

Add Yahoo as a preferred source to see more of our stories on Google. I love the rich flavor of browned butter in baked goods, and the combo of nutty butter and sweet maple syrup is just perfect. This ...