From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A rich, golden cake named for its ingredients: a pound of butter, a pound of flour and a pound of sugar; eggs, sometimes divided into whites and yolks, then beaten separately before adding to the batter, are the leavening agent. A small amount of vanilla or lemon zest may be added to boost the flavor. In Britain, halved candied red cherries are mixed in to make a version called "cherry cake." Neither version is frosted. Pound cake can be cut up and used to make a trifle.
