Beautiful Pound Cakes from Nathaniel Reid Bakery

St. Louis pastry chef Nathaniel Reid gives pound cake a chic, patisserie-style makeover. Your trusty loaf pan never had it so good.

How does a Missouri-born, French-trained pastry chef elevate pound cake? Nathaniel Reid’s recipes all share three critical steps: Brushing the loaves with a syrup ensures moisture. Coating them in icing, chocolate, nuts or coconut adds flavor and texture. And garnishing (with restraint) lends the loaves a Parisian elegance worthy of the glass cases at Nathaniel Reid Bakery—or of your own Easter buffet…

Photographer: Blaine Moats; Food Stylist: Charles Worthington