Umber Ahmad and Selly Acuna Barbera of New York City's Mah-Ze-Dahr Bakery serve these moist, lemony cakes with juicy, sweet poached rhubarb in syrup. It's the quintessential spring dessert, but you can omit the rhubarb and simply serve the cake on its own or with lightly sweetened whipped cream.
Julia Turshen riffs on chocolate cake, making it healthier by replacing white flour with almond meal, and swapping out white sugar for coconut sugar. When she's making the cake for her diabetic wife, Grace, she only uses 1/4 cup of sweetener, but for a more traditionally sweet cake, 1 cup is just right.
Hot Fudge Raspberry Ripple Ice Cream Sundae Loaf Cake
For this delicious, old-fashioned ice cream cake, layers of gluten-free pound cake get sandwiched with vanilla ice cream, raspberry sauce and hot fudge. To simplify this recipe, you can use a store-bought gluten-free pound cake.