The modern day families, however, prefer a lighter and smaller cake and therefore the original recipe has been modified overtime as per the requirements. Today, people use smaller quantities of each ingredient, but maintain the ratio.
A lot of different variations of the pound cake exist now across various countries and regions, each one having their own distinct style.
Originally, no leaveners were used in the cake except for the air whipped into the batter. It was only in the s that artificial leaveners like baking soda and baking powder were added to reduce the density of the cake. One of the most popular variations is the sour cream pound cake of United States.
The butter is substituted by sour cream to moisten the cake and also get a tinge of a tangy flavour. Despite these variations which alter the characteristics and the flavour of the cake drastically, the name 'pound cake' is often used. Pound cake is quite well known in France and is called 'quarte-quarts', or 'four quarters', a quarter referring to a pound. The Carribean part of the world that speaks French add Rum to the cake for Christmas eve along with mashed bananas.
There are plenty of popular variations of the traditional pound cake: Oil can be used instead of butter to produce a more moist cake, sour cream is sometimes added to produce a tangier cake, and additional leaveners are often used to lighten the cake. The traditional version one pound of each ingredient is particularly popular in the American South.
Hungry for more? Find our best pound cake recipes of all time here. By Corey Williams Updated October 28, Save Pin FB More. It is worth noting that It is believed that the pound cake is of northern European origin and dates back to the early s! Eliza Leslie, who wrote the edition of Direction for Cookery, documented using 10 eggs, and she beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges.
However, the question still stands… Why is it called a pound cake? Does it weigh a pound? Does it cost a pound? The answer is… No. The pound cake was named after the incredibly simple recipe! The recipe simply calls for only four ingredients: flour, butter, eggs, and sugar.
A pound cake is generally baked in either a loaf pan or a Bundt mould and is sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing. The original recipe has been modified over time to make a much smaller cake! Today, people use smaller quantities of each ingredient but maintain the ratio. The simple sponge cake recipe has stood the test of time and remained a staple for home baking! Who would like to see the humble pound cake on the Little Dessert Shop menu?!
However if layers of chocolate, chocolate fudge, victoria sponge, unicorn… The list goes on are more your speed, you'll be happy to know… They are already on the menu! We use cookies to ensure that we give you the best experience on our website.
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