Pound Cake

The name Pound Cake comes from the fact that the original pound cake contained one pound each of butter, sugar, eggs, and flour. No other ingredients were used other than the air whipped into the batter. In the days when many people couldn't read, this simple convention made it simple to remember recipes.

The pound cake dates back to the early 18th century, and was favored because its ingredients were easy to remember: one pound each of four things. It was improved immeasurably by the invention of rising agents in the 19th century.

The pound cake is known as the following names in their respective countries:

France: Gâteau Quatre-Quarts, which means “Four Fourths,” referring to the equal portions of eggs, flour. sugar, and butter.

Spain: Queque Seco.

Germany: Sandkuchen

Pound cake originated in the 1700s in England.  It was discovered by Hannah Glasse in her Art of Cookery (published in 1747).  By the mid 1800’s, Pound Cake recipes started to add liquids and in the 1900’s, baking powder was added to the recipes.  And though butter, eggs, flour, and sugar are still used, the proportions have been adjusted to make the cake less heavy.
The Pound Cake is subtle, balanced, and robust. The texture is spongy but not flaky. It is moist without having the uncooked pudding-like quality you get from those "extra-moist" box jobs you get at the store. Nor it is puffy and dry as so many homemade cakes can be

This site gives the ingredients to extremely popular FREE pound cake recipes along with photos and other Pound Cake goodies.  So, let’s get started and make some fantastic pound cake!

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Blueberry Pound Cake