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.

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 ...

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 ...