Pound Cake

Which tasty treat got its name from having equal parts of flour, butter, eggs, and sugar?

And the answer: pound cake.

The pound cake gets its name from its original recipe: a pound of flour, a pound of eggs, a pound of butter, and a pound of sugar. There are many different types of pound cake recipes around the world, with rum or bananas added in the Caribbean, walnuts or raisins added in Mexico, and wine added in Colombia and Venezuela.

Pound cake dates back to 18th century England, where it began as a tasty and easy dessert staple. Its simple ratio made the recipe easy to remember for those unable to read, and its ingredients were commonplace in any household. The recipe produced a cake large enough to share from family to family so pound cake quickly became a symbol of hospitality and communion.

The pound cake as we know it began to evolve the following century. Leaveners such as baking soda and powder were added, and the ratio adjusted to make smaller, lighter cakes. Adaptations across the world began to take form, adding local ingredients and personal flair. Today, there are hundreds of versions of this dessert classic around the world.  

To make it at home, it’s easy! Combine a pound of butter, sugar in a bowl before mixing in a dozen eggs and a pound of flour. Pop it in the oven for an hour at 325 degrees for golden-y perfection. Top with fruit or other toppings of your choice.

For other delicious takes on this classic dessert, check out the links below.

For black walnut pound cake recipe: https://www.allrecipes.com/recipe/95570/black-walnut-pound-cake/

For a Caribbean rum infused recipe: https://www.kingarthurbaking.com/recipes/caribbean-style-rum-cake-recipe

For a German butter pound cake: https://www.tasteofhome.com/recipes/german-butter-pound-cake/


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