Why is pound cake different from regular cake?

Pound cake is denser and richer than regular cake because it traditionally uses equal parts of butter, sugar, eggs, and flour. Regular cakes often use leaveners like baking powder for a lighter texture, while pound cakes rely on creaming butter and sugar for lift. This gives pound cake its signature tight crumb and buttery flavor.

What is the story behind pound cake?

Pound cake originated in Europe in the 1700s, and its name came from the simple formula of one pound each of the four main ingredients. This made the recipe easy to remember for home bakers. Over time, bakers adapted the recipe with flavorings, lighter textures, and creative twists like adding cream cheese or fruit.

What does "pound" mean in cake?

The “pound” in pound cake refers to the original measurement of ingredients—one pound of butter, sugar, flour, and eggs. It wasn’t about the cake’s weight, but rather the balance of ingredients. Modern recipes scale this down for convenience but keep the same buttery richness.

What is pound cake slang for?

In slang, “pound cake” can refer to money, often symbolizing stacks of cash. The term is used in pop culture and music as a playful metaphor. However, in the kitchen, pound cake is still very much about dessert!

Is 1 pound cake equal to 1 kg?

No, one pound is equal to about 0.45 kilograms. A traditional pound cake made with a pound of each ingredient would weigh roughly 4 pounds, or about 1.8 kilograms. So, it’s not a 1:1 conversion.

What is another name for pound cake?

Pound cake is sometimes called “quatre-quarts” in French, which also means “four quarters” for its equal proportions. In some regions, it’s also referred to as butter cake. The names may vary, but the recipe’s charm stays the same.

Strawberry Cream Cheese Pound Cake – Moist & Sweet Classic

Name: Strawberry Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 8 oz full-fat cream cheese, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 2 tsp vanilla extract; 2 1/2 cups cake flour; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 cups diced fresh strawberries; Optional: powdered sugar or strawberry glaze for topping

Description

A moist and buttery Strawberry Cream Cheese Pound Cake filled with tangy cream cheese and fresh strawberries. Perfect for brunch, parties, or as a sweet treat anytime.

Ingredients

Scale

1 cup unsalted butter, softened 8 oz full-fat cream cheese, softened 2 cups granulated sugar 4 large eggs, room temperature 2 tsp vanilla extract 2 1/2 cups cake flour 1/2 tsp baking powder 1/2 tsp salt 1 1/2 cups diced fresh strawberries Optional: powdered sugar or strawberry glaze for topping

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Instructions

1. Preheat oven to 325°F (160°C). Grease and flour a loaf or bundt pan. 2. In a large bowl, beat butter and cream cheese until smooth and fluffy. 3. Gradually add sugar and beat until light and creamy. 4. Add eggs one at a time, mixing well after each addition. 5. Stir in vanilla extract. 6. In a separate bowl, whisk together flour, baking powder, and salt. 7. Gradually add dry ingredients into the wet mixture until just combined. 8. Gently fold in diced strawberries. 9. Pour batter into prepared pan and smooth the top. 10. Bake for 60–70 minutes, or until a toothpick comes out clean. 11. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. 12. Dust with powdered sugar or drizzle with strawberry glaze before serving.

Notes

For best results, use fresh strawberries, but thawed frozen strawberries can work if well drained. Store tightly wrapped at room temperature for up to 3 days or freeze slices for up to 3 months.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 28g
Sodium: 210mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg