For a cook in the 18th century, the recipe for poundcake was obvious from its name: a pound each of butter, eggs, sugar and flour, beaten together and baked until done. Golden-topped, rich and flavored with a splash of rosewater or dash of mace, it was the tight-crumbed grandparent of every butter cake we bake today. Although the classic recipe needs no improvement, this hasn’t stopped bakers from trying their best over the past few centuries. They’ve tweaked everything from flavorings (Irish cream, peaches and dulce de leche), to texture (lightening it with baking powder or baking soda), to increasing the moistness with buttermilk, cream cheese or heavy cream.

Source: New York Times August 21, 2020 14:26 UTC