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Who doesn't like pound cakes? I love them! here is the science behind :)

Originally, pound cakes were made of one pound each of just four ingredients butter, sugar, eggs, and flour. Those were the days when cooks relied on muscle power and a wooden spoon for beating.

Pound cakes, although prepared with shortening, usually contain no leavening agent other than air. The air is incorporated into the batter through a relatively large quantity of beaten eggs. Creaming the sugar with the shortening contributes fluffiness to the shortening by providing tiny air pockets that undergo heat expansion during baking. Sugar also acts as a tenderizing agent during mixing by inhibiting gluten development and during baking by delaying gelatinization. Thus, sugar helps produce pound cakes of fine grain and good volume.

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