Who named it Pound Cake? I don't want to think about pounds when I'm eating cake!

Seriously, though, ready for a fun fact?

I really was curious why it was called pound cake. Is it because its so dense? Did they used to weigh the cake so that it would be exactly one pound? Well, a quick wiki search told me why. Back then (I don't honestly know when "then" is, but you probably get what I mean), they used to weigh things by pounds in recipes. Not the 3-cups-of-this, 4-pints-of-that system we are so used to (I'm grateful we've switched, aren't you? Imagine weighing flour each time you made your famous chocolate chip cookies). So, a pound cake has an equal pound ratio of flour, sugar, eggs, and butter. 1 lb flour, 1 lb sugar, 1 lb eggs, 1 lb butter (or half a pound of each, or 1/3 a pound of each, etc).

Cool to learn how things can change over time. It's fun to see if your recipes have been tweaked at all. Is your pound cake recipe a true pound cake? Not that it matters. If it's yummy, call it whatever you please. It deserves it.

Looking at the one below, it might be a true pound cake. I know it has 1 cup butter and 3 cups sugar, but butter is heavier in proportions. Either way, it's a good cake and a great way to use peaches. Even though it's not really peach season, the great thing is you can capture this in your Cook'n® cookbook and save it until then! (Or just try it now, it's still good). I love almond extract.