Traditional Pound Cake is made with equal parts butter, sugar, eggs, and flour. Anything else is just a variation!

For a quick upgrade to pound cake, citrus is the perfect option. It cuts through the richness of the cake without altering its texture, and provides a bright zing of flavor that isn't too adventurous.

Buttery and not too sweet, this fine-crumbed cake follows the traditional 1-to-1 pound ratio but uses 12 ounces of each main ingredient for the batter to fit in the common 9- to 10-inch Bundt pan or a ...

Pound cakes got their name because they were once made with a pound each of flour, butter, sugar and eggs. (Really, they should have been called four-pound cakes!) But even as recipes have adapted and ...

There are innumerable types of cake in the world. So many, in fact, that whole tomes have been written on the many different cakes of France alone (start with Gâteau by Aleksandra Crapanzano).