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pound cake
Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. However, any cake made with a 1:1:1:1 ratio, by weight, of flour, butter, eggs, and sugar may also be called a pound cake, as it yields the same results. Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.
==History==
It is believed that the pound cake is a Northern European dish, that dates back to the early 1700s. Over time the ingredients for pound cake changed. Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, beat them as light as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. This changed the flavor and texture of the cake. 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.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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