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In the early 1950s, soda companies began marketing their products as more than mere drink. The effervescent, slightly acidic soda gives this cake the flavor, lift, and uniquely tender texture that make it a treasured favorite.

Like magic, pudding cakes separate into two layers during baking: airy and soufflé-like on top, dense and custardy below. We wanted a foolproof recipe for a creamy pudding, tender cake, and bright lemon flavor.

A 100-year-old recipe claims that starting in a cold oven yields a pound cake that is especially tall and boasts a crisp crust. Can this unlikely recipe really work?

A crunchy caramelized brown sugar topping and tender potato-based dough make this North Carolina coffee cake unique.

The original recipe relied on a now-defunct ingredient. But that didn't mean this historic cake needed to be out of production too.