Pound cake got its name from its original recipe: one pound each of flour, butter, sugar, and eggs.

Pound cake originated in Northern Europe during the early 18th century. The first known written recipe appeared in Hannah Glasse's 1747 cookbook 'The Art of Cookery Made Plain and Easy.' The specific 1:1:1:1 ratio was a practical necessity in an era of widespread illiteracy, allowing bakers to memorize the formula without consulting a written text.Because chemical leaveners like baking powder and baking soda weren't commercially available until the mid-19th century, original cakes relied entirely on air whipped into the batter. This created a very heavy, compact texture quite different from the airy sponges we know today. A single cake would weigh approximately 1.8 kilograms, making it a significant and expensive undertaking.By the time Amelia Simmons published 'American Cookery' in 1796—the first cookbook authored by an American—the recipe had become a staple in the United States. Over time, bakers began deviating from strict pound measurements, adding leavening agents and liquids like milk or sour cream to create smaller, lighter variations. Despite these culinary evolutions, the traditional name has persisted for over 300 years as a tribute to its mathematical origins.