March 4 is designated to celebrate National Pound Cake Day. But what exactly is a pound cake? A pound cake is dense, with a rich texture.\u00a0The flavor of pound cake can be plain, or have flavoring extracts or citrus rind added to it for more dimension.\u00a0<\/p>\r\n\r\n\r\n\r\n
The traditional recipes for pound cake call for only equal parts of one pound each of butter, eggs, sugar, and flour. Can you believe the recipe required eight (2 ounce) eggs to create the pound of eggs? Each ingredient having equal parts of one pound each is where the name \u201cpound cake\u201d is derived. There are no leaveners such as baking powder added to the traditional version of the cake, but it is not a mistake in the recipe. The only thing that makes pound cake rise is the air whipped into the cake when it is being mixed. Creaming the butter and sugar together is essential to incorporate lift with air.<\/p>\r\n\r\n\r\n\r\n
France is notorious for its pound cake.\u00a0The French words for pound cake are \u201cquatre quarts,\u201d which means \u201cfour fourths,\u201d which also describes the four equal portions of butter, eggs, sugar, and flour used in the recipe.\u00a0Remember, the French don\u2019t use the standard unit of a pound for measurement.<\/p>\r\n\r\n\r\n\r\n
The English version of a pound cake uses whole eggs, while the French recipes call for egg whites that are beaten separately and then added to the other ingredients. Beating the egg whites separately creates a lighter cake, but it is drier than if whole eggs are used. Regardless of the method used, the baker should use room-temperature eggs because they will contain more air.<\/p>\r\n\r\n\r\n\r\n
The traditional measurements of ingredients used in pound cake made a cake the size to serve multiple families. Today most people prefer a smaller cake, so the original recipe has been modified over time as per the requirements. Many recipes now use smaller quantities of each ingredient, yet maintain the 1:1:1:1 ratio.<\/p>\r\n\r\n\r\n\r\n
Traditionally, in the United States, pound cakes are prepared in a loaf or Bundt pan, but in other parts of the world, the pound cakes are made in round pans. Most pound cakes are served either dusted with powdered sugar, lightly glazed, or sometimes with icing.<\/p>\r\n\r\n\r\n\r\n
Pound Cake Tips (from King Arthur Baking)<\/p>\r\n\r\n\r\n\r\n
A pound cake will keep at room temperature for around 4 or 5 days. Just keep it tightly wrapped, so it doesn\u2019t become dry or stale. You can prolong the shelf life by chilling it in the refrigerator. It should last a week to 10 days. In addition, a pound cake keeps very well frozen. Wrap it tightly, seal it in a zip-top bag, and keep it in the freezer for a couple of months. Thaw it in the fridge or at room temperature, slice, and serve!<\/p>\r\n\r\n\r\n\r\n
Anyone can mix together the simple combination of butter, flour, sugar, and eggs to create a delicious cake. Try a tried and true pound cake that stands the test of time!<\/p>\r\n\r\n\r\n\r\n
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator<\/p>\r\n\r\n\r\n\r\n
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