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Pound Cake

Appreciating pound cake


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Home Cooking 40

Appreciating pound cake

greygarious | Jul 2, 2009 11:49 AM

I just made a Sweet Potato Pound Cake whose ingredients I jotted down a while ago - I can't recall the source. I realize that I hadn't had pound cake for several years, the last time being to sample my DC's dessert when we had dinner at Jasper White's Summer Shack. It was toasted/grilled and accompanied, if memory serves, by brown sugar ice cream and grilled pineapple. I was skeptical about toasted pound cake but it was excellent.

For those unfamiliar, pound cake originated well before written recipes; the name comes from the traditional recipe, which was a pound each of sugar, butter, flour, and eggs. No leavening. Modern versions are usually not as rich, and do have baking powder and/or soda. They can have other flavorings and are found as everything from plain, unglazed loaves to layer cakes.

Pound cake used to be more popular than it is today, and it deserves reviving. It's simple to make - since it doesn't rise much it can be mixed up in one bowl, with just a wooden spoon.
It's good unadorned, but versatile enough to be the foundation for shortcake, ice cream with toppings, and a multitude of sauces. If your only taste memory is of the Sara Lee version (although it not bad), get out your mixing bowl and give it another chance!

What's your favorite recipe or accompaniment for pound cake?

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