Pound cake has been around since the 1700s and was created in Britain. It is the simple concept of a pound per ingredient that is then combined and baked to make a tasty, sweet cake. The recipe ...

The original recipe was made using one pound of each of the primary ingredients — butter, sugar, flour and eggs. This resulted in the very dense and squat loaf-style cake that we imagine.

Pound cake is often baked in a bundt plan because the fluted shape helps it cook and brown evenly. Plus, a standard 10-inch bundt pan will yield about 12 to 16 slices.

Betty Reed suspects this family recipe for pound cake could date back to the late 1800s. “(It) was shared with me by another Army wife, while our husbands were stationed at Fort Gordon during ...

We have a sweet treat on this week’s episode of Allison’s Cooking Diary. It has layers of pound cake, fluffy cream and ...

Kitty Lee Devilbiss from Union Bridge, Md., sent in a recipe for a sour-cream pound cake that she said was printed in a special insert of Better Homes and Gardens magazine sometime in the early 1970s.

1 teaspoon baking powder ½ teaspoon Diamond Crystal kosher salt 3 cups buttermilk 10 tablespoons unsalted butter, melted 3 large eggs 1 tablespoon vanilla extract 2 cups blueberries For the ...

Makes 1 (9- by 3-in.) loaf cake. Note: This cake tastes better a day or two after it's made as the flavors settle into their own. Serve this in thick slices, loaded with fresh summer berries.

Our best pound cake recipes on TODAY Food include old-fashioned versions that our super moist, plus modern-day recipes that are fit for a party.