Pound Cakes: A Recipe for rejoice The history of pound cake dates back to the 1700’s and was an English creation. The traditional pound cake started with a pound of butter, a pound of flour, a pound of sugar and a pound of cracked open eggs. Today many countries have their own version of a pound cake recipe and are made with a great variety of ingredients. Pound cake is frequently simply with vanilla and served with fresh fruit. The basic pound cake can also be served with a simple citrus or other flavored glaze. Variations are countless from key Lime, Rum or various Liquors.
Importance of Ingredients and Measurement Pound cakes are one of the easiest things to bake. It’s one of those cakes you can just wipe together and impress people with. You don’t even need a recipe to make one because the recipe lies within the name. The quality of the ingredients and how you prepare them plays a significant role in the success of a pound cake. While you may be tempted to use all-purpose flour, the substitution results in a coarser-crumb cake, rather than the tender and fine texture you want in a pound cake. Shifting the flour with baking soda and salt ensures an even distribution of the ingredients and an even cake. Bring all of your ingredients to room temperature before preparing the batter to ensure maximum cake volume.