Southern Living, April 2013 page 82

December 07, 2012
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Since multiple recipes appear on page 82, select the one(s) you want to save, share or create a shopping list for, here.
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35th Anniversary Hummingbird Cake

Photo: Iain Bagwell; Styling: Heather Chadduck
35th Anniversary Hummingbird Cake Recipe
Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or moistness without them.
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Chocolate Zucchini Cakes

Photo: Iain Bagwell; Styling: Heather Chadduck
Chocolate Zucchini Cakes Recipe
Adding freshly grated zucchini to the batter yields luxuriously dense, moist results. The frosting sets up quickly, so prepare it after cooling the cakes.

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Green Tea-Honeysuckle Cake

Photo: Iain Bagwell; Styling: Heather Chadduck
Green Tea-Honeysuckle Cake Recipe
Matcha, a Japanese green tea powder, adds vivid green color and a delicate flavor. Look for it in Asian grocery stores and gourmet markets, or order online. Store tightly covered in the fridge. (It oxidizes quickly.) If you can't find matcha, pulverize regular green tea in a spice grinder.
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Strawberries and Cream Cake

Photo: Iain Bagwell; Styling: Heather Chadduck
Strawberries and Cream Cake Recipe
We used 6 (8-inch) disposable aluminum foil cake pans, so we could fill all the pans at once. This way, if you bake the layers in batches, the second batch is ready to go in the oven as soon as the first is done.

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Pound Cake Cupcakes

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Pound Cake Cupcakes Recipe
We've stirred up a little magic with our Pound Cake Cupcakes, which are a Thumbelina version of the tube-pan classic.
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