Sour cream pound cake is a popular variation in the United States, which involves the substitution of sour cream for some of the butter, which also is intended to produce a moister cake with a tangy flavor. A cooking oil (typically a vegetable oil) is sometimes substituted for some or all of the butter, which is intended to produce a moister cake. For instance, baking soda or baking powder may be incorporated to induce leavening during baking, resulting in a less dense pound cake. These can include the addition of flavoring agents (such as vanilla extract or almond extract) or dried fruit (such as currants or dried cranberries), as well as alterations to the original recipe to change the characteristics of the resulting pound cake. There are numerous variations on the traditional pound cake, with certain countries and regions having distinctive styles. A recipe for Indian pound cake was first published in 1828 by Eliza Leslie and later included in The Indian Meal Book, which was published in London in 1846, when people in Ireland were looking for alternatives to expensive wheat flour. In the 2008 issue of Saveur, James Villas wrote that cake flour would not work in place of all-purpose flour because it lacks the strength to support the heavy batter.Īn early variation on this cake replaced some of the flour with cornmeal made from dried corn ( maize), which was then called Indian meal. This changed the flavor and texture of the cake. Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. Over time, the ingredients for pound cake changed. cookbook, American Cookery, published in 1796, has a recipe for pound cake. A recipe for pound cake appears in The Art of Cookery by Hannah Glasse, published in 1747. It is believed that the pound cake is of northern European origin and dates back to the early 1700s. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing. Pound cakes are generally baked in either a loaf pan or a Bundt mold. Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar.
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