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. 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.
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.
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.
Storage Instructions
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.
Great pound cake! Sometimes I add coconut flavoring or almond sometimes both. Make a glaze with the extracts. Yum
This is a fantastic recipe! I hope your health is improving sending prayers.
I made this recipe today and everyone who tasted a slice really enjoyed it. I loved how easy it came together using my mixer, and I loved the consistency of the batter. It turned out beautiful. This recipe is a keeper just for its sheer versatility (our grandmothers knew this, of course…) Thank you!
I almost cried when eating this cake. So nostalgic. this recipe is a keeper. Thank you so much for sharing it with us.
I reduce the sugar to 350gm instead of 453gm.Still come out nice.All other ingredient is 453gm
Beat it manually to avoid over beating. Tap the loaf pan a couple of time to let it level and no big bubble trap inside
Will try to add orange essence and zest next time around.
I made this, but an hour bake time was not enough. I added an extra 25 minutes.
Made this today, looove pound cake but first crack at making it. Took an hour and 20 min to get the middle to cook leaving most of the cake over cooked and a bit dry . I make lots of other loaf style cakes/ breads and they are fine so it isn’t my oven…. that means it’s me unfortunately lol! Any suggestion on what I may have done wrong
The best cake you can eat
Awesome recipe..thanks a ton
Looks so delicious. I have always wanted to make this; but, never had a good recipe. Thank you for the information and video with step by step process.
I have made this pound cake before. I love the recipe. I make a marble one and also a chocolate one. Really good.