Fact-checked by Grok 2 weeks ago

Pound cake

Pound cake is a rich, dense butter cake traditionally made by creaming equal parts by weight—typically one pound each—of butter, sugar, flour, and eggs, resulting in a simple yet substantial dessert without chemical leaveners, relying instead on the incorporation of air during mixing for lift.^[1]^[2]^[3] Originating in northern Europe, likely England, during the early 1700s, the pound cake's name derives directly from its straightforward recipe proportions, which made it easy to remember and prepare in an era before standardized measurements.^[2]^[3] The earliest printed American recipe appeared in Amelia Simmons's American Cookery in 1796, the first cookbook published in the United States, featuring variations such as one using "one pound sugar, one pound butter, one pound flour, [and] one pound or ten eggs" baked in a slow oven.^[1]^[2]^[3] Brought to the American colonies by British settlers, it quickly became a staple in Southern cuisine, where it evolved through influences like those in Mary Randolph's 1824 The Virginia Housewife and Abby Fisher's 1881 What Mrs. Fisher Knows About Old Southern Cooking, incorporating techniques such as yeast or whipped egg whites for lighter textures.^[2]^[4] In the United States, particularly the South, pound cake holds significant cultural resonance, often associated with hospitality, family gatherings, and African American culinary traditions, as evidenced in Malinda Russell's 1866 Domestic Cook Book, the earliest known cookbook by an African American woman, which includes a pound cake recipe amid the labor-intensive preparations shaped by enslaved domestic workers.^[4] Over time, adaptations emerged to address economic constraints, such as during the Great Depression when substitutes like applesauce replaced eggs and fats, while modern versions incorporate flavors like lemon, chocolate, or cream cheese and use baking powder for a less dense crumb.^[4] Today, it remains a versatile base for desserts, celebrated annually on National Pound Cake Day in March.^[1]

History

Origins in Europe

The pound cake originated in 18th-century England as a dense, rich cake characterized by equal weights—typically one pound each—of butter, sugar, flour, and eggs, prepared without chemical leavening agents and relying instead on the incorporation of air through vigorous beating for lift.^[5] This straightforward formula emphasized simplicity and precision, making it accessible for home bakers in affluent households where such ingredients were available. The cake's name directly derives from these equal-pound measurements, which ensured consistent results without needing scales or complex instructions.^[3] The earliest printed recipe for pound cake appears in Hannah Glasse's influential cookbook The Art of Cookery Made Plain and Easy, published in 1747, which called for beating one pound of butter with flavorings like lemon peel and nutmeg, incorporating 12 eggs (using 10 whites), one pound each of fine sugar and flour, and optional additions such as currants and orange-flower water, before baking in a hoop for about an hour and a half.^[6] This recipe reflects the cake's roots in northern European baking traditions, drawing influence from earlier butter-heavy cakes and fruit-enriched breads prevalent in France and Germany during the 17th century, such as the French quatre-quarts from Brittany and German Sandtorte, which similarly balanced equal parts of staple ingredients for a rich, moist texture.^[7] These precursors evolved from medieval fruitcakes and sponge-like "diet breads," adapting to incorporate more butter and sugar as European culinary practices shifted toward denser, non-yeasted desserts.^[8] The development of pound cake was enabled by post-Renaissance advancements in trade and agriculture, which increased access to refined sugar—imported from colonial plantations—and high-quality butter across Europe by the early 18th century, transforming it from a luxury item into a feasible component of everyday elite baking.^[9] Originally intended as a tea-time treat or after-dinner dessert for prosperous families, the cake's high fat content from butter and eggs provided natural preservation, allowing it to remain moist and flavorful for several days without spoiling, which suited the era's limited refrigeration and emphasized its practicality for social gatherings.^[7]

Spread and Evolution in America

Pound cake arrived in America with British colonists in the 18th century, where its simple ingredients—flour, butter, sugar, and eggs—were readily available and aligned with colonial baking practices.^[4] By the early 19th century, it had gained widespread adoption as a staple in Southern U.S. cuisine, valued for its versatility in everyday meals and special occasions.^[10] The first printed American recipe appeared in Amelia Simmons's American Cookery in 1796, marking its integration into the emerging national foodways.^[11] In the 19th century, Southern recipes began to adapt the traditional European equal-weight formula, incorporating flavorings like lemon or nutmeg while maintaining the cake's dense structure. Mary Randolph's The Virginia House-Wife (1824) featured a classic pound cake recipe using one pound each of butter, sugar, and flour with ten eggs, beaten for leavening, which became a benchmark for Southern bakers.^[12] Earlier, Malinda Russell's 1866 A Domestic Cook Book, the first known cookbook by an African American woman, featured a pound cake recipe amid the labor-intensive preparations shaped by enslaved domestic workers.^[4] Abby Fisher's What Mrs. Fisher Knows About Old Southern Cooking (1881), an early cookbook by an African American author, included two pound cake recipes reflecting enslaved cooks' adaptations.^[3] This enduring role highlighted its significance in community gatherings and resilience narratives within Black Southern heritage.^[4] Following the invention of baking powder in 1856 by Eben Norton Horsford, post-1850s recipes increasingly added this agent to produce lighter textures, reducing reliance on labor-intensive egg beating and making the cake more accessible to home cooks.^[13] During the U.S. Civil War, pound cake's sturdy composition allowed it to keep well without quick spoilage, aiding its use in household provisioning amid wartime shortages.^[3] The 20th century saw further evolution through industrialization, with the first commercial boxed cake mixes emerging in the 1930s from P. Duff and Sons, simplifying preparation during the Great Depression.^[14] Betty Crocker popularized these mixes in the late 1940s, including pound cake varieties that emphasized convenience while evoking homemade quality.^[15]

Ingredients and Characteristics

Core Ingredients

The traditional pound cake recipe relies on four core ingredients in equal proportions by weight, typically one pound (about 450 grams) each of unsalted butter, granulated sugar, all-purpose flour, and eggs, which equates to roughly 8 to 10 large eggs to achieve the full weight.^[1] This straightforward composition dates to 18th-century origins and emphasizes precision in measurement to ensure balance.^[16] For accuracy, ingredients are best measured by weight rather than volume, as volume can vary significantly—such as one cup of flour weighing between 120 and 150 grams depending on sifting and packing.^[17]^[18] Each ingredient plays a distinct functional role in the cake's structure and texture. Unsalted butter provides richness and tenderness by coating flour proteins to limit gluten development, while also incorporating air during creaming for subtle leavening.^[19]^[20] Granulated sugar contributes sweetness and structural support, tenderizing the batter by interfering with gluten formation and trapping air bubbles when creamed with butter to promote even rising.^[21]^[22] All-purpose flour supplies the primary structure through its starch and protein content, forming a network that holds the cake together without becoming overly dense.^[23]^[20] Eggs add moisture from their water content, emulsify fats and liquids for a cohesive batter, and contribute leavening by incorporating air during mixing, with yolks enhancing richness and whites aiding lift.^[24]^[25] Substitutions can refine the cake while preserving its essence, though they require careful adjustment to maintain the equal-weight ratio. Cake flour, with its lower protein content (around 8-9%), may replace all-purpose flour for a finer, more tender crumb, while self-rising flour incorporates baking powder and salt, potentially lightening the traditional density but altering the classic profile.^[26]^[23] Pound cake is inherently high in dairy from butter and eggs, making it unsuitable for those with lactose intolerance or egg allergies without modification; basic gluten-free adaptations use blends of alternative flours like rice or almond to mimic wheat's structure, often with added binders such as xanthan gum.^[27] Regional recipes may slightly vary these proportions for local preferences, but the core equal-weight principle remains foundational.^[28]

Texture and Flavor Profile

The classic pound cake is renowned for its dense yet moist crumb, featuring a fine and even structure that provides buttery tenderness without the fluffiness of more leavened cakes, largely due to the use of minimal or no chemical leavening agents.^[29] This texture arises from the creaming method, where butter and sugar are beaten to incorporate air bubbles, followed by the gradual addition of eggs and flour to build structure while limiting gluten development for a soft, compact result.^[28] In terms of flavor, traditional pound cake delivers a rich, buttery essence with subtle sweetness that highlights the purity of its core ingredients, often remaining plain to accentuate the natural taste, though additions like vanilla extract or citrus zest are frequently incorporated for subtle enhancement without overpowering the base profile.^[29] The butter's fat content dominates the sensory experience, creating a velvety mouthfeel that balances the cake's inherent richness.^[28] Preparation variations can significantly impact the final outcome; for instance, overmixing the batter activates excessive gluten in the flour, leading to a tough and chewy texture rather than the desired tenderness.^[30] Conversely, adhering to precise ingredient ratios and mixing techniques yields a signature golden-brown crust encasing a pale, moist interior, preserving the cake's structural integrity and visual appeal.^[28] Nutritionally, pound cake possesses high calorie density, with approximately 350-400 kcal per average slice (around 100 g), derived primarily from its substantial fat and carbohydrate content—typically 14 g fat and 50-57 g carbohydrates per 100 g—while offering low fiber levels, making it a indulgent rather than nutrient-dense baked good.^[31]

Preparation Methods

Traditional Mixing Techniques

The traditional mixing technique for pound cake relies on the creaming method, which begins by beating softened butter and sugar together to create a light, airy emulsion that incorporates air for the cake's tender crumb.^[21] In authentic 18th-century recipes, such as those from the 1700s, equal weights—one pound (454 grams) each—of butter, sugar, flour, and eggs (typically 8-12 eggs) were used, often beaten by hand in an earthenware pan until creamy.^[32]^[6] For a scaled modern version using a stand mixer fitted with the paddle attachment or hand mixer, beat room-temperature unsalted butter (typically 1 cup or 227 grams) with a pinch of salt on medium-high speed for 2-3 minutes until creamy, then gradually add granulated sugar (about 1¼ cups or 250 grams) over 1 minute while continuing to beat on medium-high for 5-8 minutes until the mixture turns pale, fluffy, and nearly white in color.^[21] This prolonged creaming step is essential, as it traps air bubbles that expand during baking to contribute to the cake's rise and fine texture without chemical leaveners.^[26] All ingredients must be at room temperature to ensure proper emulsion; cold butter would not cream effectively, while chilled eggs could cause separation later.^[21] By hand, beat the butter to a cream, then incorporate sugar gradually, working until light and fluffy, which may take 10-15 minutes of vigorous beating. Next, incorporate the eggs gradually to maintain the emulsion's stability. For the scaled version, use 5 large eggs (about 250 grams total); beat them together in a separate bowl, then add this mixture in a slow, steady stream to the creamed butter-sugar base on medium speed over 60-90 seconds, followed by beating on medium-high for 3-4 minutes until fully integrated and fluffy.^[21] In traditional hand-mixing, add eggs one at a time, beating well after each until the batter is light. Adding eggs one at a time or in a thin stream prevents curdling, as rapid addition of the liquid eggs to the fat-based mixture can break the emulsion, resulting in a separated batter; if curdling occurs, continue mixing to re-emulsify.^[26] Scrape down the bowl sides and bottom periodically to eliminate lumps and ensure even distribution.^[21] Authentic recipes omit flavorings like vanilla, but modern versions may include 1-2 teaspoons. Finally, sift the dry ingredients—such as 2 cups (227-240 grams) flour sifted with salt—and fold them into the batter in three stages on low speed or by hand with a spatula, beating or stirring just until combined after each addition to avoid overdeveloping gluten, which would toughen the dense crumb characteristic of pound cake.^[21] Traditional recipes include no added liquids like milk; modern adaptations may alternate with small amounts (e.g., ¼ cup milk) between flour additions for hydration, but this is not authentic.^[26] Optional flavorings like lemon zest can be folded in gently at this point to preserve the batter's aeration. For pan preparation, grease and flour a 9-by-5-inch loaf pan or Bundt pan thoroughly to prevent sticking, ensuring the batter's dense consistency releases cleanly after baking.^[26] Common pitfalls include overbeating the flour stage, which activates gluten for a chewy rather than velvety texture, or insufficient creaming time, leading to a flat, heavy cake; troubleshooting involves precise timing and gentle handling throughout.^[21]

Baking and Storage Tips

To achieve optimal results when baking pound cake, preheat the oven to 325-350°F (163-177°C), depending on the recipe and pan size, to ensure even heat distribution and prevent cracking. Traditional recipes specify a "slow oven" around 300-325°F (149-163°C). For tube or Bundt pans, some bakers place the cake pan in a water bath—a shallow pan filled with hot water halfway up the sides of the cake pan—to promote moisture retention and uniform baking, particularly for denser batters, though this is optional and not universal. Bake for 60-90 minutes, monitoring closely after the first hour, as overbaking can lead to a dry texture due to the cake's high fat content. Doneness is best confirmed by inserting a toothpick or cake tester into the center; it should emerge clean or with a few moist crumbs, indicating the cake is fully set without being overdone. For precision, check the internal temperature, which should reach 200-210°F (93-99°C) at the center, as this range ensures the structure is firm yet tender.^[33] Avoid relying solely on visual cues like springing back, as pound cake's dense nature may not exhibit this reliably. After baking, allow the cake to cool in the pan for 10-15 minutes to prevent crumbling during removal, then transfer it to a wire rack to cool completely, which typically takes 1-2 hours. For storage, the high butter and sugar content helps preserve moisture; wrap the cooled cake tightly in plastic wrap or place it in an airtight container, where it can last up to 5 days at room temperature in a cool, dry place. For longer preservation, double-wrap in plastic and foil before freezing, where it maintains quality for up to 3 months; thaw overnight at room temperature to avoid sogginess. When serving, slice the pound cake thinly to highlight its rich, velvety crumb, and enjoy it plain to appreciate its buttery essence, or pair it simply with fresh fruit or a light dusting of powdered sugar for subtle enhancement.

Regional Variations

European Styles

In continental Europe, the pound cake evolved from its British origins into lighter, regionally adapted forms during the 18th and 19th centuries, incorporating local ingredients and techniques to suit palates while maintaining the core equal-proportion structure.^[34] The French quatre-quarts, originating in Brittany in the 18th century, exemplifies this refinement with equal weights of butter, sugar, eggs, and flour, producing a tender crumb.^[35] Unlike the denser British version, it achieves lightness through whipping the egg whites to stiff peaks before folding them in, often enhanced with rum or orange zest for subtle flavor.^[36]^[37] In Germany, variations like Sandkuchen or Rührkuchen emphasize a fine, sandy texture, typically baked in round tins and incorporating cornstarch alongside the standard ingredients to enhance tenderness without altering the pound ratios.^[38]^[39] In Spain, regional versions such as bizcocho de aceite use olive oil instead of butter, imparting a moist, fruity note in a lighter sponge-style cake.^[40] These 18th- and 19th-century European refinements often featured sparing inclusions of fruit or nuts to align with local tastes, evolving the cake into versatile everyday treats rather than heavy indulgences.^[34]

American and Latin American Styles

In the American South, pound cake evolved into a staple dessert characterized by its rich moisture and versatility, often incorporating sour cream to enhance tenderness and flavor. This addition, which replaces or supplements traditional milk or cream, results in a denser yet velvety crumb that holds up well during baking in tube or Bundt pans, allowing for even heat distribution and a signature golden crust. Southern bakers frequently finish the cake with a simple glaze of powdered sugar and lemon juice or vanilla, or repurpose slices as the sturdy base for layered trifles with fruits, custards, and whipped cream.^[41]^[42]^[43] African American culinary traditions have further influenced American pound cake variations, notably through the introduction of carbonated sodas like 7-Up for leavening, which adds a subtle citrus tang and extra lift without altering the classic buttery profile. The 7-Up pound cake, a mid-20th-century innovation rooted in Southern Black kitchens, uses the soda's acidity to tenderize the batter and create a lighter texture compared to the original European pound cake, while maintaining its pound-for-pound ratios of flour, sugar, butter, and eggs. This adaptation reflects resourceful ingredient substitutions during times of economic constraint and has become a beloved fixture in family gatherings and church suppers.^[44]^[45]^[46] In Latin America, pound cake adaptations draw from local ingredients and colonial influences, yielding bolder flavors distinct from lighter European versions. The Mexican panque, a direct descendant of the British import, often incorporates cream cheese for added richness, making it ideal for slicing and serving with coffee or as part of tres leches assemblies.^[47]^[48] Colombian bizcocho libra, akin to the traditional pound cake but known as ponqué in many regions, provides a hearty base for toppings such as fresh cheese glazes or fruit preserves, particularly in holiday preparations like Christmas or Easter baking where it's enjoyed plain or soaked in liqueurs. This variation highlights the cake's adaptability in Andean cuisine.^[49]^[50] Brazilian interpretations further diversify the style by infusing tropical elements, such as shredded coconut for moistness and chewiness or guava paste folded into the batter or used as a swirl, creating a vibrant, fruit-forward pound cake that pairs well with creamy fillings in layered desserts. These enhancements stem from Brazil's abundant produce and Portuguese heritage, transforming the plain pound cake into a celebratory treat for Carnival or family feasts.^[51]^[52]

Cultural and Commercial Aspects

Role in Cuisine and Traditions

Pound cake has held a place in British tea culture since the 18th century, appearing in menus for high tea, a substantial afternoon or evening meal among the middle and lower classes.^[53] This reflects the cake's origins in early 1700s England, where its dense, buttery texture suited social gatherings like tea time.^[54] In the Southern United States, pound cake serves as a staple dessert at significant life events, including funerals, weddings, and church suppers, embodying communal comfort and celebration.^[55] Its presence at these occasions underscores its role in fostering social bonds, with families often baking and sharing it to express solidarity during gatherings.^[56] Within African American communities, pound cake symbolizes hospitality and familial warmth, passed down through generations as a gesture of welcome and care, notably featured in early cookbooks like Abby Fisher's 1881 What Mrs. Fisher Knows About Old Southern Cooking.^[3]^[57] In Latin America, particularly Colombia, a version known as ponqué incorporates regional adaptations, including fruit-added variations like those with raisins and figs for festive occasions such as Christmas.^[58]^[49] Globally, pound cake appears in traditions descended from English high tea, such as in Australia where it is enjoyed as a simple afternoon treat, and in India as part of Anglo-Indian tea services featuring buttery slices.^[59] Literary references further embed it in cultural narratives, with associations to Jane Austen's era where it was a common breakfast or tea accompaniment in Regency England, as described in contemporary accounts of the period.^[60] In the United States, historical cookbooks like Amelia Simmons' 1796 American Cookery cemented its status, providing early recipes that influenced its enduring role in domestic traditions.^[61]

Modern Production and Adaptations

In the mid-20th century, pound cake production shifted toward mass manufacturing, with companies like Duncan Hines launching boxed cake mixes in 1951 that included pound cake varieties, enabling home bakers to achieve consistent results with minimal effort.^[62] Large-scale U.S. factories now produce pound cakes using activated emulsifiers, such as those tailored for high-fat recipes, to enhance batter stability, volume, and shelf life while maintaining the cake's dense texture.^[63] Frozen pound cakes, exemplified by Sara Lee's all-butter family-size products introduced in 1949, offer convenient, ready-to-thaw options that preserve moisture and flavor through industrial freezing techniques.^[34] Contemporary health-focused adaptations modify traditional pound cake recipes to reduce fat, accommodate dietary restrictions, or eliminate animal products. Low-fat versions often replace a portion of butter with unsweetened applesauce or plain yogurt, which provide moisture and tenderness. Gluten-free variants commonly use almond flour as a primary ingredient, yielding a nutty flavor and fine crumb that mimics wheat-based pound cakes without gluten.^[64] Vegan adaptations substitute plant-based butters, such as those made from avocado or coconut oil, for dairy butter, ensuring a rich mouthfeel while keeping the cake egg- and dairy-free.^[65] A notable variant is the cherry pound cake, a British-American style that incorporates glacé cherries for bursts of sweet-tart flavor, sometimes enhanced with desiccated coconut for added chewiness and a denser, fruitcake-like texture. This adaptation gained popularity in 20th-century holiday baking, particularly in the UK and U.S., where it serves as a festive loaf often glazed with icing.^[66]^[67] Modern innovations expand pound cake beyond sweet desserts, including savory versions that incorporate ingredients like cheddar cheese, cornmeal, or herbs for a bread-like appeal suitable as an appetizer or side dish.^[68] Chocolate swirl inclusions create marbled effects by layering batter with cocoa for visual and flavor contrast in indulgent treats. In Asia, fusion adaptations like matcha pound cake infuse green tea powder into the batter, producing an earthy, slightly bitter profile popular in Japanese baking traditions.^[69]^[70]

References

[1]
A Pound Cake Was Originally Made With Four Pounds of Ingredients
Mar 3, 2017 · Although it's believed to originate in Europe in the 1700s, this simple recipe, which has been repeated and modified in American cookbooks as ...
[2]
How Did Pound Cake Get Its Name? - Mental Floss
Dec 31, 2024 · Pound cakes originated in England in the 1700s. They were called that because the very first pound cakes were massive; they used one pound each ...Missing: credible | Show results with:credible
[3]
Pound Cake History - What's Cooking America
Pound Cake History – The name (Pound Cake) comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour.Missing: credible sources
[4]
[PDF] The Evolution of Cake and its Identity in America
May 9, 2018 · Many of our most beloved American desserts are actually of European origin. Pound cake, a cake that is so closely linked to Southern America, ...
[5]
https://www.foodtimeline.org/foodcakes.html#poundcake
[6]
Pound Cake - Revolutionary Pie
May 8, 2013 · Here's Hannah Glasse's recipe for pound cake from The Art of Cookery Made Plain and Easy (1747):. Take a pound of butter, beat it in an earthen ...
[7]
cake history notes - The Food Timeline
... century spiced fruit cakes made with fresh or dried apples. These cakes, in turn, descended from traditional Medieval European fruitcake recipes. ... butter ...
[8]
https://www.foodtimeline.org/foodcakes.html#aboutcake
[9]
How England became the Sweetshop of Europe | Faculty of History
May 12, 2020 · Sugar first came to England in the 11th century, brought back by soldiers returning from the Crusades in what is now the Middle East.
[10]
How pound cake became a Southern classic
Aug 2, 2021 · Anne Byrn writes in her book American Cake that the first mention of the cake, which came to the U.S. from England, is in a recipe dated 1754 ...Missing: credible | Show results with:credible
[11]
Recipes for 18th Century New Jersey (U.S. National Park Service)
Jan 10, 2023 · First adapted by colonists, they now have modern interpretations as well. ... American Cookery (1796) by Amelia Simmons contains the pound cake ...
[12]
The Virginia housewife : or, Methodical cook - Digital Repository
MARY RANDOLPH. METHOD IS THE SOUL OF MANAGEMENT STEREOTYPE EDITION, WITH ... POUND CAKE. WASH the salt from a pound of butter, and rub it till it is ...Missing: source | Show results with:source
[13]
The Great Uprising: How a Powder Revolutionized Baking
Jun 20, 2017 · In 1856, this need for a viable alternative drove a young chemist Eben Norton Horsford to create and patent the first modern baking powder.
[14]
The History of Boxed Cake Mix | America's Test Kitchen
May 14, 2021 · Several major companies began developing cake mixes. Betty Crocker—named after a fictional character who was created to respond to the thousands ...Missing: pound | Show results with:pound
[15]
The Long and Surprising History of Boxed Cake Mix - Allrecipes
Jul 7, 2025 · Betty Crocker and Duncan Hines went the add-egg route, but Pillsbury stuck to just water until later down the line. Like Duff, the big companies ...
[16]
Classic Pound Cake - Serious Eats
2 hrs 45 minsMy grandma's recipe, and many older recipes for pound cake, call for equal weights—a pound each—of sugar, butter, eggs, and flour, hence the name. Most ...
[17]
Grandmother's Pound Cake Recipe - Allrecipes
Rating 4.6 (712) · 1 hr 40 minThe earliest documented recipe for pound cake appears in The Art of Cookery Made Plain and Easy by Hannah Glasse in 1747. While this is the first published ...Missing: text | Show results with:text
[18]
Classic Pound Cake - Half-Pound Cake, Actually - Delightful Repast
Jan 7, 2021 · The classic proportions of pound cake—a pound each of eggs, flour, sugar, and butter—have been altered over the years, but I wanted to make a ...
[19]
Ingredient Weight Chart | King Arthur Baking
A cup of all-purpose flour weighs 120 grams or 4 1/4 ounces. This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients.
[20]
https://thegourmetglutton.food.blog/2020/12/24/anatomy-of-a-pound-cake/
[21]
The Function of Butter in Baking - Baker Bettie
Aug 24, 2017 · The most obvious role butter plays in baking is adding flavor to baked goods. The flavor butter adds to pastries, cakes, cookies, and more just really can't be ...
[22]
Anatomy of a Pound Cake - The Gourmet Glutton
Dec 24, 2020 · Although egg yolks contain fat, the primary fat source in a cake batter is the butter which is one of the primary tenderizers in the mix.
[23]
Sugar's Impact on Cake
Feb 15, 2016 · Tenderizing – Sugar essentially weakens structural agents in a batter; it slows and reduces protein-protein interactions such as gluten ...
[24]
The role of flour in cake | Bake Magazine
Jan 27, 2022 · Cake flour is a lower protein (8.5-9%) winter wheat flour milled and treated to absorb the liquids and produce a tender, moist cake.
[25]
The Role of Eggs in Cake Structure - Baking Sense
Because emulsifiers allow the batter to hold extra liquid and sugar, adding more yolks makes a cake moister and sweeter without compromising structure. Extra ...
[26]
The Technical Role of Eggs in Baking: A Deep Dive - Puratos
Feb 25, 2025 · They are rich in fat and emulsifying agents, making them essential for recipes that require a dense and moist texture. The fat content in yolks ...
[27]
King Arthur's Original Pound Cake Recipe
Rating 4.3 (102) · 1 hr 15 minsIngredients · 16 tablespoons (227g) salted butter, at room temperature, at least 65°F* · 1 cup (198g) granulated sugar · 4 large eggs, at room temperature · 2 cups ...
[28]
Paleo and Gluten Free Lemon Pound Cake - A Clean Bake
Rating 4.4 (53) · 1 hr 25 minApr 12, 2019 · This moist and dense paleo lemon pound cake is bursting with lemon flavor! It's gluten-free, grain-free, paleo and naturally-sweetened, too.How To Make A Pound Cake · Lemon Glaze: Your Finishing... · Instructions
[29]
Old Fashioned Pound Cake - Scotch & Scones
Rating 5.0 (3) · 1 hr 30 minsDec 10, 2021 · Traditional pound cakes have an equal amount of just four major ingredients: butter, sugar, eggs, and flour. Easy to make and so delicious.Missing: historical | Show results with:historical
[30]
The Best Pound Cake - RecipeTin Eats
Rating 4.9 (39) · 1 hr 40 minJun 18, 2021 · Pound Cake is a classic, very buttery vanilla cake commonly made in loaf form. The crumb is quite dense compared to typical cakes, but when made ...
[31]
The Best Pound Cake Recipe - The Flavor Bender
Rating 5.0 (34) · 1 hr 45 minAug 17, 2023 · The perfect pound cake is dense but soft, rich, buttery, and moist, and is easy to make. This extensively tested, foolproof pound cake recipe ...
[32]
What Happens If Your Overmix Pound Cake Batter? - Tasting Table
Aug 25, 2022 · According to Spoon University, over-mixing your cake batter in turn, over-activates the gluten in the flour.
[33]
Pound cake nutrition facts and analysis.
Pound cake contains 380 calories per 100 g serving. This serving contains 14 g of fat, 5 g of protein and 57 g of carbohydrate.
[34]
Down the Baking Rabbit Hole: History of Pound Cake
Jun 29, 2022 · Pound cake's first recipe was in 1747, named for using a pound of each ingredient. It was served during Epiphany and first published in America ...Missing: credible | Show results with:credible
[35]
How to Make Pound Cake (Quatre-Quarts) - French Pastry Secrets
Feb 21, 2022 · Originating in Brittany, the quatre-quarts dates back to the 18th century and has become one of the most popular French cakes for everyday ...
[36]
Quatre-Quarts: French Pound Cake | the Sunday Baker
Rating 3.8 (16) · 1 hr 15 minMar 29, 2020 · Quatre-quarts is a French pound cake from Brittany so named for the equal proportions of four ingredients: butter, sugar, eggs and flour.
[37]
Quatre-quarts Pound Cake from Brittany French Recipe
Rating 4.5 (2) · 1 hr 5 minFlavor As there is a old tradition in Brittany of sailors who have traveled the oceans and brought back all sorts of exotic products, adding rum, lemon, orange, ...<|control11|><|separator|>
[38]
German Sandkuchen Recipe - Classic Coffee Cake
Mar 27, 2020 · The German Sandkuchen is a classic German coffee cake. It is called Sand-cake because of its color that reminds of sand.Missing: Rührkuchen | Show results with:Rührkuchen
[39]
Oma's Sandkuchen: Legendary German Pound Cake Recipe.
1 hr 25 minMy legendary pound cake recipe, aka Sandkuchen, is this one. My Oma made it, my Mutti made it, and now I make it! It's my quick cake recipe for emergencies.Missing: Rührkuchen history
[40]
Authentic German Rührkuchen (marble cake or "marmo" kuchen)
Mar 2, 2020 · Ingredients: 1 cup butter (2 sticks); unsalted 1 cup milk 4 eggs: separated 1 teaspoon vanilla 2 cups sugar 2 cups flour 2 teaspoons baking ...
[41]
Pan di Spagna | Traditional Cake From Genoa, Italy - TasteAtlas
Apr 15, 2018 · The origins of pan di Spagna can be traced back to the 18th century and a young Genovese pasticcere Giovan Battista Cabona. Allegedly, during ...
[42]
Spanish Olive Oil Cake (Bizcocho con aceite de Oliva) - Roamingtaste
Rating 5.0 (1) · 1 hrJul 23, 2024 · This Bizcocho con aceite de Oliva - Spanish Olive Oil Cake has a tender crumb with prep only taking 15 minutes and bakes in 1 hour.
[43]
Sour Cream Pound Cake Recipe: How to Make It - Taste of Home
Rating 4.6 (142) · 1 hr 30 minSep 30, 2024 · Sour cream pound cake is moist, dense and subtly sweet. It's the perfect vehicle for fresh fruit and whipped cream.
[44]
Best Sour Cream Pound Cake - Moist and fluffy recipe
Rating 4.9 (9) · 1 hr 35 minNov 10, 2024 · Homemade sour cream pound cake recipe that is moist, dense, and so delicious! Easy to make with simple ingredients.Missing: trifle | Show results with:trifle
[45]
Sour Cream Pound Cake - House of Nash Eats
1 hr 30 minMar 17, 2019 · This sour cream pound cake is super flavorful, buttery, moist, and dense in the best way as only pound cake can be.
[46]
7-Up Cake and Other Bubbly Baking - Smithsonian Magazine
May 20, 2011 · The blog Southern Plate gives a recipe for 7-Up Pound Cake that comes from the southern comedian Jeanne Robertson, who does a funny bit about ...
[47]
The Rich History of Southern Soda Cakes - Yahoo
Jul 15, 2019 · Most African-American ... To ease my frustration, a cousin offered up her instructions for classic 7UP cake, which came very close.
[48]
7UP Pound Cake - Immaculate Bites
Rating 5.0 (12) · 1 hr 25 minMay 16, 2025 · 7UP Pound Cake is Southern comfort food at its finest. So light, moist, and decadent, I had to share the best recipe for using sodas.
[49]
Pound for Pound, Panque is the Best Pound Cake You Can Make
Mar 9, 2021 · I have included two recipes for Panque, one for the standard one I'm familiar with and one for Mexican Chocolate Pound Cake. Try them both!
[50]
Mexican Chocolate Pound Cake with Dulce De Leche
Sep 27, 2012 · Pour sweetened condensed milk into a shallow glass baking dish (like a pie plate). Stir in salt. Add the cinnamon stick. Cover the dish tightly ...
[51]
Ponqué (Colombian Pound Cake) - Recipes
Rating 5.0 (32) Nov 1, 2012 · Ponqué is the Colombian version of pound cake, which is basically a cake made with equal parts of each ingredient, flour, butter, and sugar.Missing: bizcocho libra
[52]
The Most Adaptable One-Bowl Cornmeal Poundcake - NYT Cooking
use whatever fat you have on hand, dairy or light, bright flavoring you have on ...
[53]
Coconut Cake with Guava Sauce - Sweetest Hobby
Jan 30, 2024 · Ingredients: · 3 cups granulated sugar · 200g unsalted butter · 3 eggs · 3 cups all-purpose flour · 3 teaspoons baking powder · 1 pinch of salt · 1 cup ...
[54]
Coconut Guava Cake - Life Currents
Rating 5.0 (4) · 1 hr 1 minJan 15, 2025 · A moist and fluffy coconut cake topped with billowy guava cream cheese frosting. This Coconut Guava Cake is as beautiful as it is delicious
[55]
The Food Timeline--Afternoon tea & tea time
Sep 11, 2024 · British 'High Tea" was not a fancier version of afternoon tea ... Cakes: Serve thinly slice fruit cake, sponge or angel cake, pound cake, Petits ...
[56]
[PDF] History Of Pound Cake
The history of pound cake is a delightful journey that traces its roots back to the 18th century in Europe, particularly in England. Known for its rich flavor ...
[57]
How pound cake got its name and became a Southern favorite
Nearly everyone in the south – or at least every grandma – has a special pound cake recipe. It's one of those desserts found at most every gathering.
[58]
Pound Cake Day - Sean of the South
Mar 8, 2024 · We eat it at birthday parties, church potlucks, graduations, weddings, funerals, infant baptisms, real estate closings, etc. As a boy ...Missing: suppers | Show results with:suppers
[59]
[PDF] History Of Pound Cake
Pound cake was brought to America by European settlers, where it became popular due to the availability of its basic ingredients and its suitability for home ...Missing: colonists | Show results with:colonists
[60]
Amazon.com : Ponque Ramo FELICIDADES 600g - Moist & Fresh
Ponque Ramo FELICIDADES 600g - Traditional Colombian Christmas Fruit Cake - Moist & Fresh - Imported from Colombia. Amazon's ChoiceMissing: navidad | Show results with:navidad
[61]
All-butter pound cake - Australia's Best Recipes
55 minOct 26, 2022 · This delicious all-butter pound cake is one of the nicest cakes you can make for afternoon tea. It's delicious iced, drizzled with syrup or even spread with ...
[62]
Food, Regency style - Jane Austen Summer Program
Nov 20, 2019 · At great houses, breakfasts could be grander affairs, with plum cake, pound cake, varieties of rolls, tea, coffee or hot chocolate.
[63]
Amelia Simmons' 18th Century Pound Cake Recipe
Aug 20, 2019 · A true pound cake is a cake made from a pound of flour, a pound of butter, a pound of sugar and a pound of eggs. Traditional pound cakes do not ...
[64]
A History Of Boxed Cake Mix - Tasting Table
Jun 9, 2016 · 1951: Food chemist Arlee Andre invents Duncan Hines cake mixes. His mixture calls for the addition of fresh eggs; after just a few weeks, Duncan ...Missing: pound | Show results with:pound
[65]
LASENOR® BK-111, a revolutionary activated emulsifier
Crafted specifically for high-fat cake recipes, including pound cakes, muffins, brownies, and more, LASENOR® BK-111 is poised to address bakers' multifaceted ...
[66]
Gluten-Free Almond Bundt Cake Recipe | King Arthur Baking
Rating 4.8 (56) · 2 hr 5 minIngredients · 1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour · 1 teaspoon xanthan gum · 1 1/2 cups (144g) King Arthur Almond Flour · 1 1/2 cups (298g) ...
[67]
https://www.theenglishkitchen.co/2021/11/old-fashioned-cherry-pound-cake.html
[68]
Mary Berry's cherry cake recipe - BBC Food
Rating 3.9 (30) · 1 hr 30 minMary Berry's lovely cherry sponge bundt cake has a little extra texture from the ground almonds and a beautiful drizzle icing. You won't stop at one slice.
[69]
Old Fashioned Cherry Pound Cake | The English Kitchen
1 hr 30 minNov 20, 2021 · Pound cake has a long history in North American baking. It is not ... cherries and in the UK I have made this with glace cherries. The ...
[70]
Baking A Little Invention Into Savory Cakes - NPR
Jul 17, 2013 · A savory cake is simpler to prepare than many of these, and it marries the pleasant texture and comforting quality of a cake with bright complex flavors.Missing: pound innovations
[71]
Chocolate-Matcha Swirl Pound Cake - Country Living Magazine
Rating 4.5 (2) · 1 hr 25 minMar 19, 2019 · This chocolate-matcha swirl pound cake recipe has the best of both worlds: sweet and rich flavors that meld into one delightful dessert.
[72]
Matcha Marble Pound Cake 抹茶マーブルパウンドケーキ
Rating 4.8 (273) · 2 hrThis Japanese pound cake is buttery, tender, and bursting with a unique green tea flavor. Its striking emerald swirls make it feel like a luscious, special- ...