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Food historians trace Pound Cake back to Norther Europe, particularly 18th century England and America.

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After you slice your pound cake, try mixing egg and milk together like you would French Toast, and dip your slice of pound cake into the mixture. Then place the it in a pan and cook it like you would French Toast! :) YUM!!!

http://www.itsallabouttheyummy.com/pound-cake-french-toast/

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The Dump cake is another more modern way that you can make a pound cake. It is made by "dumping" all the ingredients together and mixing them up. The key to making a pound cake this way is making sure all the ingredients are the same temperature (room temperature). The term dump cake came about from adding all the ingredients at the same time.

http://www.myrecipes.com/recipe/two-step-pound-cake

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The creaming method was the original way to make a Pound Cake. This was done by creaming the butter and sugar together and then slowly adding in the butter and sugar.

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http://whatscookingamerica.net/History/Cakes/PoundCake.htm

http://www.examiner.com/article/real-pound-cake-the-recipe-that-gave-pound-cake-its-name

http://www.cookthink.com/reference/2465/Why_is_it_called_a_pound_cake

http://www.joyofbaking.com/PoundCake.html

http://www.foodtimeline.org/foodcakes.html#poundcake

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The French call their version of a pound cake a quatre quarts.... which means four quarters. This was their way of explaining the four equal ingredients.

http://myfrenchcuisine.blogspot.com/2006/03/quatre-quarts-pound-cake.html

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The original pound cake lent itself very well to adding other flavorings such as Brandy or Vanilla.

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March 4th is National Pound Cake Day, be sure to pay some respect to the Original Pound Cake! Yumm...

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This is a creaming method

http://chickensintheroad.com/farm-bell-recipes/old-fashioned-pound-cake/

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This is a creaming method.

http://thepioneerwoman.com/cooking/2010/01/perfect-pound-cake/

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In the 1900's artificial leaveners such as baking soda and baking powder were added to the mixture, while the rest of the ingredients were also adjusted to make the modern pound cake.

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When it was first made it contained a pound of each: egg, flour, sugar, butter.

Ingredients were adjusted later to make cakes smaller and lighter...the name just stuck!

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to serve multiple families.