The History of Pound Cake

If you thought that the pound cake was named after its weight, you’re partially right. It’s a name that food historians think comes from Northern Europe, and it’s directly related to the weight of all ingredients used to make the cake. It would be a difficult connection for most contemporary cooks to understand because we don’t generally use weights to measure out our foods anymore. 

The cake is a very basic recipe to make; you could probably do it by the end of this summary. You will need one pound of each: flour, butter, sugar and a fruit if you desire. Though recipes have variations, one in 1817 called for a glass of brandy for flavor, the general instructions are the same. Beat the butter well in a bowl (many early recipes call for an earthen pan), then beat in the eggs and the flour. Baking time is one hour. 

When pound cake first came to America, cookbooks included two recipes to try and ease the transition. The first recipes surface during the 1800s, and the transition from weights to cups was gradual. It was only in the early 20^th century where we see the shift in recipe.

Pound cake is very easy to make, and the ingredients are commonly found in most kitchens. It’s a good dessert when served with fruit or alongside coffee, and it’s managed to stay relevant because it can adapt to so many flavors. Pound cake harkens back to a time when butter was eaten not in healthy quantities, but because it was delicious.