Pound Cakes are rich and moist, usually not frosted at all. Folklore has it that originally they used a pound each of butter, sugar, flour and eggs, hence the name pound cake. They are normally baked in loaf tins like bread, or sometimes in round or fluted bundt tubes. 

These are easily prepared, but take a long time to bake. Bake them a day ahead, then simply slice and serve. How easy can it get?

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