The French call pound cake quatre-quarts ("four-fourths") because it is made with equal parts flour, sugar, eggs and butter. Jacques Pépin's mother, aunt and cousin all have their versions. He likes to fold in candied citrus peels to make a French fruit cake; he also loves plain slices dipped in espresso.
Lauren Chattman makes this pound cake especially rich by swirling in the chocolate-hazelnut spread Nutella. She recommends serving the cake with coffee ice cream.
(Recipe adapted from Cake Keeper Cakes.)
Strawberry-and-Wild-Fennel Compote with Pound Cake
Pastry chef Bill Corbett of Absinthe Brasserie & Bar in San Francisco harvests his own fennel pollen for this dessert by hanging wild fennel flowers upside down; as they dry, the pollen falls into a container below.
Grapefruit juice in the pound cake and lemon juice in the glaze give this sweet, tender cake an especially citrusy taste. Be sure to use cake flour rather than self-rising to ensure a feather-light texture.
In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.
Bill Bowick, co-owner of Charleston's Sugar Bakeshop, created this impressive recipe to use the treasured Bundt-cake pan that Leigh Magar got from her great-grandmother. Leigh served the cake at her grandmother's 92nd birthday party.
Bryan Calvert, chef and co-owner of James in Brooklyn, New York, loves the versatility of his supermoist lemon pound cake: He uses it to make everything from French toast to a stuffing for baked apples. At this time of year, he grills it until crisp and toasty, then tops it with warm, tender grilled peaches and whipped cream.