What Is Pound Cake? History, Taste & Baking Tips

Published on September 15th, 2023
Updated on July 30th, 2025

EVERYTHING YOU NEED TO KNOW ABOUT LIGHT AND FLUFFY GOLDEN BROWN CAKE

If you have ever strolled into a bakery or cafe, no doubt you have seen stacks of thickly sliced pound cake shaped like a loaf of bread. But have you ever wondered how this cake got its name and where it comes from?

Pound for pound, these bread loaf-shaped slabs of cake are a light, not-too-sweet treat perfect for dessert, teatime, and anytime. One bite and you’ll know these cakes are worth their weight — and calories!

Why Do They Call It Pound Cake?

It’s called pound cake because of the amount of each ingredient. There are four ingredients in this cake: butter, eggs, flour, and sugar. The original recipe called for 1 lb. of each ingredient, however modern recipes often decrease the amount of each ingredient to yield a smaller amount of cake.

Where Did Pound Cake Originate? 

Pound cake came from Northern Europe. The first recipe for this loaf-shaped cake was published in The Art of Cookery by Hannah Glasse in 1747. Today, there are several versions of this popular cake:

• Quatre-quarts is the French version of pound cake. It calls for 1 quart of each of the four ingredients. 
• Panqué is the Mexican version of pound cake. 
• Panqué has the same ingredients but often includes cream cheese and the cake is baked with a paper liner.

What’s the Difference Between Pound Cake and Regular Cake?

There are many differences between pound cake and regular cake. The differences include:

• Ingredients: Pound cake has more fat than regular cake, and has four ingredients: butter, eggs, flour, and sugar. Regular cake has the same four ingredients plus more ingredients. Regular cake also has baking powder, baking soda, and buttermilk or milk. 
• Baking time: It takes longer to bake a pound cake than a regular cake, because they are dense and made in deeper pans so they bake unevenly. They also have few or no leaveners so these cakes don’t rise, making them take longer to bake.
• Taste: Pound cake is rich, buttery, and has a custard-like flavor due to the high volume of eggs. Regular cake has a lighter taste.
• Texture: Pound cake is dense and heavy. Regular cake is light and fluffy.

Is Pound Cake Dry?

Pound cake is not meant to be dry—in fact, it should be moist, rich, and delicious. If your pound cake turns out dry, it’s likely due to some common issues. These may include not following the recipe precisely or measuring the ingredients incorrectly. Using the wrong type of sugar, such as substituting granulated sugar with another variety, can also affect the texture. Additionally, low-quality butter can lead to dryness; unsalted European butter is ideal, as some cheaper brands may contain excess water or fat. Over baking, baking at too high a temperature, or placing the cake improperly in the oven can also dry it out. Using the wrong baking pan—or failing to grease it properly—can also impact the cake’s moisture and consistency.

Most Famous Pound Cakes

The most famous pound cakes can be found in bakeries and restaurants across the United States. You don’t need to bake all day or leave your home to enjoy the most famous ones.

Read More: What is a Bundt Cake: Everything to Know

Be penny-wise and not pound foolish. Perfect pound cake from the best bakers is shipping nationwide on Goldbelly!