National Pound Cake Day is annually observed in the United States on March 4th. Pound cake lovers, near and far, can celebrate with a piece (or two) of this delicious rich delight.
The traditional recipe for pound cake makes a cake much larger than most families can consume, as it calls for a pound each of flour, butter, eggs and sugar. Hence the name Pound Cake.
In the United States, sour cream pound cake is a popular variation apart from the traditional pound cake recipe. Other variations include adding vanilla or almond flavoring or dried fruits.
HOW TO OBSERVE
Turn on your ovens and bake up a traditional pound cake.
Pound Cake
Ingredients:
1 pound cake flour (3-1/2 cups)
1 pound butter
1 pound sugar (2 cups)
1 pound eggs (9 large)
1 to 2 tablespoons vanilla or 1/2 to 1 tablespoon almond
Instructions:
Preheat oven to 300°F. Prepare two or three bread loaf pans or one bundt pan and a loaf pan.
Cream butter well, add sugar gradually and cream until light and fluffy.
Add eggs two at a time, and beat well after each. Add flavoring.
Add flour gradually and beat until smooth.
Pour mixture into pans. Bake about 1 hour and 15 minutes. Enjoy!
Use #NationalPoundCakeDay to post on social media.
Fun Facts (courtesy moble-cuisine.com):
Pound Cake Fun Facts: Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The traditional recipe makes a cake much larger than most families can consume, and so the quantity is often changed to suit the size of the cake that is desired. As long as the ratio is preserved, the resulting cake will be identical to that using the traditional recipe. Hence, any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar is also called a pound cake.
- The Pound Cake is a British creation that dates back to the early 1700s.
- In the 1796 cookbook American Cookery: or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custards and Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake by Amelia Simmons, she includes two recipes. This was the first cookbook authored by an American and published in the United States.
- Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.
- In Britain pound cake is more commonly known as ‘Sponge cake’ or ‘Madeira cake’.
- March 4th is National Pound Cake Day.
- The German Eischwerkuchen is a recipe very similar to the pound cake.
- In France pound cake (named “quatre-quarts”, which means four-quarters) is a traditional and popular cake of the French region of Brittany, and as its name implies, uses the same quantity of the four ingredients, but with no added fruit of any kind.
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