Pound cake dates back to Europe in the 1700s. The cake is traditionally made with a pound of each ingredient: flour, butter, egg and sugar – hence the name. The cake is then baked in a loaf pan or Bundt mould, and served with dusted powdered sugar or a light glaze of icing. There are many variations of the cake today, as chefs and home cooks explore different ingredients to add to it.

The saying goes “bake a pound, give a pound,” and means every pound cake you make, you have to give one to another person. So, today, enjoy some pound cake and don’t forget to give some, too!

Questions?

If you have any questions about this article or flight crew culinary training, contact me at jdetloff@airculinaire.com. For questions about in-flight catering, contact weborders@airculinaire.com.