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Katherine Alford and Kathy Gunst join us to discuss their new book, Rage Baking: The Transformative Power of Flour, Fury, and Women's Voices. They will then judge two baking submissions by All Of It producers!  Recipe:  Lemon Cream Cheese “Pound” Cake From Elle Simone ScottMakes one 10-inch Bundt Cake; Serves 8 to 10 For the Cake3 cups (360 grams) cake flour,plus more for dusting3 cups sugar1 ½ teaspoons baking powder1 teaspoon fine salt2 teaspoons finely grated lemon zest(from about 2 lemons)8 ounces cream cheese,at room temperature3 sticks unsalted butter, quartered,at room temperature, plus morefor buttering1 ½ teaspoons vanilla bean paste orpure vanilla extract6 large eggs, at room temperature,lightly beaten2 tablespoons fresh lemon juice For the Glaze1 ½ cups confectioners’ sugar1 teaspoon finely grated lemon zest2 tablespoons fresh lemon juice1 tablespoon buttermilk When Elle Simone Scott, of PBS’s America’s Test Kitchen as well as culinary mentor and activist, sent us this cake it quickly became a favorite. Her poem, in honor of her great-grandmother, reminded us of the power of women’s voices and that a cake is more than flour, butter, and sugar. Position a rack in the center of the oven and preheat the oven to 325F. Generously brush a 10-inch Bundt pan with butter and dust the bottom and sides with flour until well coated, then tap out any excess. Make the cake: Sift the flour, sugar, baking powder, and salt into a large bowl. Mix in the lemon zest with a fork, breaking up any clumps. In a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and vanilla and beat on medium-high speed until smooth and slightly airy, 2 to 3 minutes, stopping to scrape down the sides of the bowl as needed. Add half the eggs (it may look a little curdled at first, but keep beating), then add the remaining eggs and the lemon juice and beat until well combined and smooth, scraping down the sides of the bowl as needed. With the mixer on low speed, add the flour mixture in three batches, gently beating until just combined after each addition, scraping down the sides as needed. Pour the batter into the prepared pan and smooth the top using an offset spatula. To release air bubbles, gently tap the pan on the counter. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs attached, about 1 hour 15 minutes. Let cool in the pan on a wire rack for 15 minutes. Place a plate over the top of the pan and carefully invert the plate and pan together to turn the cake out onto the plate. Lift the pan and let cool for up to 2 hours.Meanwhile, make the glaze: In a small bowl, whisk together all the glaze ingredients until evenly combined. Drizzle the glaze over the cooled cake and let sit for 15 minutes before serving.