It is dense, rich, and better than any store-bought pound cake. ... Citrus Butter Loaf Cake Makes one 41⁄2 × 81⁄2-inch loaf cake (or one 9-inch round cake); serves 8 to 10.

The French call pound cake quatre-quarts ("four-fourths") because the original was made with equal parts flour, sugar, eggs, and butter. Jacques Pépin's mother, aunt, and cousin all have their ...

A pound of butter, a ... flour and a pound of eggs — that’s the easy-to-remember recipe for an 18th-century pound cake, ... oven to 350 degrees F. Grease an 8 1/2 by 4 1/4-inch loaf pan.

But this All Butter Loaf Cake (read: pound cake masquerading as something fancier than it actually is) was probably the most memorable bite I've had from the brand -- perhaps ever.

Kesha Mills That’s A Cake 629 Gostlin St., Hammond, IN 46327 Check Out: Recipe: Butter Pound Cake : 5 eggs 1 ½ cup of salted butter (226g) room temperature 3 cups sugar (200g) 3 cups flour ...

NEW YORK -- Pound cake is so called because it is traditionally made with a pound each of flour, sugar, butter and eggs. Take, for instance, this mid-18th-century recipe: Menu ...

This recipe for chocolate-and-vanilla marble pound cake is simple and satisfying, blending contrasting batters with decorative free-form swirls. This loaf works for breakfast or dessert — and it ...

Makes 1 (9- by 3-in.) loaf cake. Note: This cake tastes better a day or two after it's made as the flavors settle into their own. Serve this in thick slices, loaded with fresh summer berries.