Pound cake

The earliest pound cakes had no baking powder. They rose from air beaten into the butter and sugar during creaming and from the eggs. Modern versions often add baking powder, milk, sour cream or cream cheese for a softer texture, plus vanilla, citrus zest or almond extract.

Pound cake is baked in a loaf, tube or Bundt pan at a moderate temperature, usually around 325 to 350°F (165 to 175°C), for a long time so the center cooks through. A crack along the top is normal. It is often served plain, glazed or with fruit.