Question:  How did pound cake get its name?

Answer:  Pound cake earned its name from its traditional recipe, which originally required a pound each of butter, eggs, sugar, and flour.

The traditional pound cake recipe is quite simple and dates back to the 18th century. It originally called for a pound each of four main ingredients: butter, sugar, eggs, and flour. This straightforward approach is what gave the cake its name.

Here’s a basic outline of the traditional recipe:

Ingredients

  • 1 pound (2 cups) of butter, softened
  • 1 pound (2 cups) of granulated sugar
  • 1 pound (9 large) eggs
  • 1 pound (3 1/4 cups) of all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
  2. Cream the butter in a large mixing bowl until light and fluffy.
  3. Add the sugar gradually, beating until the mixture is smooth and creamy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Gradually add the flour, mixing until fully incorporated. Be careful not to overmix.
  6. Divide the batter evenly between the prepared loaf pans.
  7. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. If the tops begin to brown too quickly, tent the cakes with aluminum foil during the last 15-20 minutes of baking.
  8. Cool the cakes in the pans for 15 minutes, then remove them and transfer to a wire rack to cool completely.

This classic recipe results in a dense yet tender cake with a buttery flavor and a slightly crisp crust. It’s perfect on its own or served with fresh fruit, whipped cream, or a simple glaze