When pound cake became a thing in the mid 1700s, the recipe was as simple and dense as the name implies: one pound each of butter, eggs, sugar, and flour. Butter is the key ingredient for good pound ...

At first glance, it looks like a classic loaf cake. Golden, glossy, finished with a light citrus drizzle. But the first ...

Preheat oven to 325°F (163°C). Grease and flour your Bundt or loaf pan, or use baking spray. Cream the butter and sugar: In a large mixing bowl, beat the room-temperature butter and sugar together on ...

Have you ever wondered what sets pound cake apart from any other? The answer actually lies within the name itself. The original recipe was made using one pound of each of the primary ingredients — ...

1 3/4 c. In a medium skillet over medium heat, melt butter. Reduce heat to medium-low and continue to cook, stirring often and watching closely, until butter simmers and foams, then starts to turn ...

Remember those moist pound cake recipes our Grandma's made from scratch? Those buttery cakes made with an equal amount of butter, eggs and flour that are so tender they melt in your mouth. Bake up a ...