Traditional Pound Cake is made with equal parts butter, sugar, eggs, and flour. Anything else is just a variation!
Why do they call it pound cake?
Pound cake gets its name from the weight of each of the ingredients needed to make the cake. Pound cake requires exactly one pound each of flour, sugar, butter, and eggs.
Where does pound cake originate?
The recipe for pound cake was included in the very first American cookbook, American Cookery, published in 1796. Despite these early American origins, it’s thought that pound cake migrated from Northern Europe. The French lay claim to the pound cake as well, though it’s called quatre-quarts or four quarters.
How many eggs are in a pound?
Eggs vary in weight since not all eggs are the same. Large eggs tend to weigh just short of 2 ounces each. It takes between 8 and 9 large eggs to equal one pound.
POUND CAKE VARIATIONS
Vanilla Pound Cake: Add 2 teaspoons vanilla extract to the batter with the eggs. Make a vanilla glaze by whisking together 1 cup powdered sugar with 2 tablespoons water and 1 teaspoon vanilla extract. Pour over warm, baked cake.
Almond Pound Cake: Add in 2 teaspoons almond extract to the batter with the eggs. Make an almond glaze by whisking together 1 cup powdered sugar with 2 tablespoons water and 1 teaspoon almond extract. Pour over warm, baked cake.
Sour Cream Pound Cake: Replace half of the butter with sour cream. 1 cup, or 8 ounces will equal 1/2 pound. Sour cream produces a more moist cake.
Cream Cheese Pound Cake: Replace half of the butter with cream cheese. One 8 ounce package will equal 1/2 pound.
Rum Pound Cake: Add 2 teaspoons rum extract to the batter with the eggs. Make a rum glaze by heating 1/2 cup butter, 1 cup sugar, 1/4 cup dark rum, and 1/4 cup water over medium high heat. Bring to a simmer. Poke holes in baked cake and drizzle with rum glaze while warm.
Lemon Pound Cake: Add 2 tablespoons lemon juice to the batter with the eggs or 1 teaspoons lemon extract. Make a glaze to put on after baking by whisking together 1/3 cup lemon juice with 1/3 cup sugar until dissolved. Drizzle over baked cake
Cornmeal Pound Cake: Replace half of the all-purpose flour with finely ground cornmeal.
Feel free to try any of the above variations to Traditional Pound Cake, or their glazes. Each of them is delicious and allows you to experiment with this classic cake and suite it to your own personal taste preferences.
You may also be interested in the following classic cake recipes:
STORAGE: Pound cake needs to be stored in an airtight container to keep it from drying out. Be sure that it is completely cool before placing it into a storage container or plastic bag to prevent condensation from forming.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Classic Pound Cake
- 2 cups softened salted butter or 1 pound
- 2 cups sugar or 1 pound
- 9 large eggs or 1 pound
- 3 1/4 cups all-purpose flour or 1 pound
- Lightly grease 2 (9×5 inch) loaf pans with butter and dust with flour. Preheat oven to 350 degrees.
- In a large mixing bowl, use a hand mixer to cream butter until light and fluffy. Beat in sugar until smooth.
- Add in eggs one at a time and beat until smooth. Slowly add in flour, mixing in between additions.
- Pour in prepared pans.
- Bake in the preheated 350 degree oven for 1 hour. Tent with aluminum foil to prevent over browning. Cool in the pans for 15 minutes before removing to a wire rack to cool completely.