From simple loaves to pretty bundts, it's hard to deny the universal appeal of a buttery, fine-crumbed, not-too-sweet pound cake. Jodie Kautzmann is an editor, baker, and confectioner with more than ...

The secret here is that there is no secret: It’s the classic “pound” cake with equal weights of butter, sugar, eggs and flour. Back in the day of easy grocery runs and well-stocked kitchens, I tested ...

Although simple, this formula yields a moist, buttery pound cake, with a golden brown crust. It bakes low and slow, at 300°F for about 1 hour and 40 minutes, until perfectly tender but not dry.

Remember those moist pound cake recipes our Grandma's made from scratch? Those buttery cakes made with an equal amount of butter, eggs and flour that are so tender they melt in your mouth. Bake up a ...

It would be impossible to count the number of spectacular, made-from-scratch cakes our Southern grandmothers have baked over the years. When it came to everyday occasions, Grandma always knew the best ...

Welcome to Never Fail, a semi-regular column where we wax poetic about the recipes that never, ever let us down. This week: the pound cake recipe that commerce editor Elaheh Nozari just couldn't live ...

Have you ever wondered what sets pound cake apart from any other? The answer actually lies within the name itself. The original recipe was made using one pound of each of the primary ingredients — ...

Pound cakes have never lost their appeal even though they have been made for centuries. Check out any potluck dinner, church dinner or family reunion, and a pound cake or two will be there. When great ...