Mary Ann clears up Italian spelling confusion (no "plums" in it, just the way Italians describe a "pound cake") Then she proceeds to teach her Scuola Culinaria students how to make a beyond-moist-and-tender Apricot Yogurt Pound Cake. Next up, she prepares a classic Italian Pound Cake with a sweet/tart taste of lemon zest and lemon juice. In for a penny, in for a pound with two great dessert cakes fit for any occasion, including fit for a king.