A pound cake originated in England in the 18th century, when there were four equals: one pound of sugar, one pound of flour, one pound of eggs, one pound of butter. Since each material accounts for one quarter, it is transmitted to France, and similar cakes are called a quarter cake. In the middle of the nineteenth century, the formula ratio of the pound cake began to be adjusted even more, and it began to fade. Up to the twentieth century, baked flour, sodas, etc. have also begun to participate. Today, pound cakes are not limited to a quarter of each of **, but also include material such as cream. In fact, the pound cake we're seeing or eating now can be said to have changed so much that we don't have the most standard original formula, and we can adapt it to people's preferences. For example, my family doesn't like cakes, much less heavy-oiled, rough cakes like Bricks and McFin, so they hardly touch desserts. As a enthusiast inside the circle, but often hearing friends talking to each other, it's not really what you think it is, but it's really delicious, especially with the fragrance of bacon. Hey, I'm the one who can't handle the temptation, and I have a box of pasta in my house that needs to be digested, so I try it once before it's too late; the finished product is really beyond my imagination, and it really surprises me: sour, so thick and sour; it's just the proposal: next time you filter the seeds out, the cake will taste better
