Chef Nathanial Zemit’s Blue Plate Mayo Pound Cake

Le Cordon Bleu–trained Chef Nathanial Zimet, of Boucherie NOLA and Bourrée Cajun Smokehouse in New Orleans, makes a pound cake that bakes up moist and tender, with help from Blue Plate Mayonnaise’s only-the-egg-yolks creaminess. His recipe is a Southern classic that feels right at home whether dressed up with berries and whipped cream or sliced warm from the pan.