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.
Did you measure your flour after you sifted it? I decided to weigh mine because there’s so much variation in different brands of flour. I put a bowl on the scales, reset it to 0, then added 3-1/4 cup unsifted flour. It was 1-1/4 pound. I didn’t get an exact measurement. I just weighed out a pound and sifted it. It turned out great. Thanks for the recipe. I just did the original one, but I’m going to try lemon cream cheese now.
Can you use cake flour for this recipe?
Cake flour will not work for this recipe.
Can this pound cake be frozen for later use?
Yes, pound cake is freeze-able
Is it self raising flour? Thanks
No. Self rising should never be used in a recipe unless it is specifically called for.
This is the recipe that my family has used since a friend gave it to us in the 1950’s. However, recipe had 6 eggs to equal a pound and last time I made it, it seemed dry. This time I’ve got a scale and 9 eggs makes a pound. Glad we all enjoy a real pound cake.
Greetings Rachel- just made the pound cake using your recipe with the bundt and loaf pans . It came out moist and taste delicious ?. My household of chefs also concur. We are still partaking in cake as I send you this message. Thanks again Rachel?.
How does one weigh the eggs? In the shells or out?
Out of the shells
Made my first pound cake today using your recipe after some urging from hubby. He wanted one like a lady he used to know made and swore none would live up to hers but he said this recipe was better than what hers was so thank you for sharing this wonderful recipe! ?
That makes me happy to hear!
Want to no rising agent like baking soda added to the flour of the pound cake. Please reply. I watch all yr recipes
It’s simply not a traditional ingredient for pound cake. It’s meant to be dense and heavy, not light and fluffy.
Just tried this today.. The middle didn’t rise like the side??? What could have caused this?
It may have been caused by over mixing. Cakes that are over mixed tend to sink in the center.
I will definitely try this easy recipe, I love cake but only pd cake . I can never seem to find one with the sugary flavor or crispness so this cake sounds like what I want. I hope it comes out perfect or close to what I want. I will be thanking you through every bite.