Do you know how the pound cake got its name? Pound cake got its name from the original recipe which called for one pound each of butter, sugar, flour and eggs. There was no liquid, extract or leavening agent. The result was a dense, sweet and somewhat dry cake. It was popular because it was easy to make and to remember the recipe. They should have called it the Four Pound Cake!
Pound Cake is believed to have originated in Northern Europe in the early 18th century. The first published recipe for pound cake appeared in The Art of Cookery by Hannah Glasse in 1747. The first mention of pound cake in the United States was in a 1754 recipe from Wicomico Church, Virginia.
Over time, the recipe has been adapted in many ways to create lighter and better tasting cakes. In the 1900s, leavening agents were added to create a fluffier cake. Whipped egg whites can also be used to lighten the batter. A cooking oil (typically a vegetable oil) is sometimes substituted for some or all of the butter, which is intended to produce a moister cake. Sour cream in pound cake is also popular which is intended to produce a moister cake with a tangy flavor.
Pound cake can be flavored with citrus fruits, vanilla, rose water, spices or brandy. The cake can be topped with melted butter and sugar, sugar glazings, or powdered sugar.
Some of these variations may drastically change the texture and flavor of the pound cake, but the name pound cake is often still used.
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