Did You Know – Pound Cake
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.
http://www.InDianesKitchen.com
Share this:
Categories: Cakes, Did You Know
Looks yummy but I did not know how it was named
Same thing here, I thought it was very interesting. Have a great day!
Great article. You are correct in saying there is no liquid such as water, milk etc.
But in fact, 1 pound of butter made in the USA has 15% water.
According to the United Egg Association (USA) 1 dozen large eggs contain 24 ounces of water or about 2 ounces per egg.
1 pound of eggs can be between 9-12 eggs.
Most Pound Cake recipes call for on average 9 large eggs about 18 oz. of water which is 36 tablespoons of water or 2.25 cups water.
How recipes have changed over the years. I bet somebody somewhere still follows the 1# each recipe. Since it is dry I bet it would be good as strawberry shortcake and soak up all the good strawberry juice! Thanks for your informative comment Randy!
I still enjoy pound cake. Now it makes sense why it was always so heavy. Loved this info, Diane. 👏👏
They should have named it the 4# cake! Lol Thank you
Interesting provenance
Thank you!
Also helps put on the pounds. 😆 Jokes aside, interesting to learn about how the name came about. Makes sense
Haha so true Ab!
that explains it!
Right, I thought that was so interesting Beth.
Okay. Now I am hungry for pound cake.
I don’t know if I have ever had pound cake. I’m sure I did when I was a child but back then it was just dessert. Lol
Magnificent!
Thank you Dorothy! 🥰
Interesting Diane, I always thought the name was just from the pound of butter 🙂
It should be the four pound cake and then the 4# weight gain after eating it. 🤣
Great information. I had no idea!
Thank you Linda!
Yes you’re correct it could have been a bit dryer. As 200 years or more ago butter was different than today. I watch a farmer and his wife make artisan butter which they said contained only about 2% water. But the the moister in eggs have always been the same. I read a chicken will drink 50 gallons of water to produce just one egg. I would say that is correct as we had 3 chickens and they drank lots of water during the laying season. We had one chicken 🐔 who would even lay 2 eggs a day about 3 times a week and the other days just one. I never cooped them. So at first I had to go around the yard to look for their 🥚’s. But I did train them to lay them in one area of the yard and they did.
Oh how funny, hide and seek.
One of my most favorite cakes, Diane!
An oldie but a goodie Mitzy!
YES, a fave. I had no idea about the origin of the name. I love pound cake, toasted for breakfast. Maybe with honey or nutella or unavailable – ice cream.
I always thought it would be good for strawberry shortcake too!
Totally. I’ve been know to whip up a strawberry compote and pour it over pound cake.
Oh that sounds delicious!
Something else I didn’t know – yes, like the one-cup salad. Very interesting and great that they made modifications to this way. My mom made a sour cream coffee cake with streusel and she used to make a Dream Whip coffee cake in yellow and also chocolate – it was light and airy.
Now you’re making me hungry Linda!
Now that is my line Diane. 🙂
I first fell in love with pound cake as a child and I thought it was a magical food! I enjoyed reading the background on it!
Thank you!
This is such a beautiful cake (thanks to the cake pan, of course). It’s interesting to read where it came from – since 1747 and still going strong!
It sure is and they should have called it the 4# cake! Lol
I have never been a huge fan of pound cake. I thought that might have been how it got it’s name, but it sounds funny to day a pound of eggs.
It is funny, I think it is about 10-12 eggs. Anyway about it, that is a lot of ingredients! It has always been a dry cake to me, perfect for strawberry shortcake!
Yes, Strawberry Shortcake would be what I would use it for as well.