Pound cakes were the cakes made by our moms, our grandmothers, and our great-grandmothers. The actual name 'pound' was first given to this cake since the original recipes were comprised of 1 pound each of butter, sugar, eggs, and flour.
These days, we often have altered some of these ingredients, nevertheless it remains to be a beautifully rich and buttery dessert that has a wonderful golden brown crust. As in the past, it is important to have the butter and eggs at room temperature so the highest amount of air can be beaten into the batter. There's a tendency of the batter to curdle while adding the eggs but having the eggs at room temperature and also adding every egg individually should help to stop this. But don't worry if you have curdling as once the flour is added the batter will certainly smooth out.
Whether you enjoy a piece of this cake plain with only a dusting of powdered sugar or with whipped cream or ice cream, it's without a doubt a king among cakes. You might also like to try toasting a slice or, an even better choice, would be to make grilled pound cake. It is easy to whip up a lovely looking cake right away, just beat an egg with two tablespoons each of milk and Grand Marnier and then dip each piece of cake into this combination, as you would French Toast. Then position the pieces of cake around the grill, browning every side. Dish out for dessert coupled with fresh new berries and whipped cream. Pound cake recipes are absolutely luscious.
Claire Cooper is an aspiring chef who loves to be in the kitchen and runs a popular blog on
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