Pound cake is the perfect sweet pastry for any breakfast or brunch. Moist pound cake goes with fresh fruit. At your next breakfast or brunch, offer a pound cake enhanced with your flavor of choice, like lemon, pumpkin, and even rum.See Popular Pound Cake Recipes
The original pound cake got it's name from the weight of it's main ingredients. This healthier version, served with berries, is the perfect accompaniant to a cup of tea.
If you've ever wondered how pound cake got its name, it's because the traditional recipe for how to make pound cake called for one pound each of four basic ingredients: butter, sugar, eggs and flour. As you can imagine, the original recipe yielded quite a lot of cake. But it was simple to learn and remember, and the recipe thus easily passed among neighbors and friends and down through many generations. It dates back at least to the 18th century, with many improvements being made on the recipe in the 19th century when leavening agents, such as baking powder, were introduced.
Scented geranium leaves vary in size; the object is to pluck enough leaves to line the bottom of the pan for this fruity dessert.
For a change of pace, try this tea-flavored cake for dessert. Accented with lemon, it's a refreshing end to a hearty meal.
A topping of kumquats and blood oranges glistening in sugar-sweetened syrup adds sumptuous color to this Christmas cake.
Thyme is a member of the mint family, and just like mint, it's delicious when added to baked goods. Here it adds it distinctive flavor to both the lemon pound cake and glaze.
Baked in a deeply fluted tube pan, this fine-grain cake is beautiful and tasty. A light dusting of powdered sugar adds to the drama.
This firm butter cake is studded with toasted almonds ("mandel" means almond in German). The recipe for kuchen is similar to a pound cake.
A cake mix makes this yummy dollhouse cake. Decorate the roof with candy wafers and you have a sweet dessert for a child's party.
Pound cake mix makes the base for this favorite childhood character. Decorate him with candy for a fun party dessert.
Lauren Chattman makes this pound cake especially rich by swirling in the chocolate-hazelnut spread Nutella. She recommends serving the cake with coffee ice cream. (Recipe adapted from Cake Keeper Cakes.)
Pears are predominant in this dessert. The spectacular flavors of pear brandy, pear nectar, and fresh pears in the sauce dress up any Christmas dessert buffet.
Serve scoops of our no-cook sherbet cake right in the colorful cones that form the rays for a fun summer dessert.
Bill Bowick, co-owner of Charleston's Sugar Bakeshop, created this impressive recipe to use the treasured Bundt-cake pan that Leigh Magar got from her great-grandmother. Leigh served the cake at her grandmother's 92nd birthday party.