Butter or pound cake: what’s the difference?

When it comes to cakes, sometimes there’s no point asking questions. Just cut, serve, and smile. That said, for true cake lovers, it can be helpful to understand the distinctive personalities of different styles, especially when they’re quite similar at first glance, like butter cakes and pound cakes.

Both of these products can be considered snack cakes, both are very versatile and can both grace the table at just about any time of day and for any occasion. They can be dressed up (think pound cake toasted and served with balsamic strawberries) or simply served in their pure, basic forms. They use many of the same ingredients and, for that reason, have a similar flavor profile; instead, the main distinction comes down to consistency.

While you can expect a decadent taste and tender crumb in either case thanks to a shared reliance on butter and eggs, pound cake is a denser, chunkier product. Crusted butter has a more expansive feel because air is one of the main ingredients in its recipe, whipped in during the creaming process and held in with leaveners like baking powder.

Read more: Cake Tips Every Baker Wishes They Knew Sooner

Influence of ingredients

Classic butter pound cake recipes call for butter, eggs, flour, and sugar, and the name comes from the idea that at one point in history these cakes were actually made from of a full pound of each and nothing more. Today’s versions have been adapted, not only for size (since you don’t always need a four-pound cake), but also for flavor, function, and dietary preferences. Their signature, however, remains a more compact consistency which conveys a richness of taste.

Butter cake also requires the same basic ingredients, but its airy quality, which comes from leavening, is really the distinguishing factor. That said, many modern pound cake recipes now also call for some sort of leavener, meaning the line between pound cake and butter cake is a little blurrier.

Further complicating the comparison is the fact that today’s bakers have become very creative in their interpretations. Many recipes for both now include milk or buttermilk, some make substitutes or additions like sour cream or yogurt, and you can find options that are vegan, gluten-free, and even some made with protein powder.

Ingredients, additions and uses

When making any of these cakes, one of the most important considerations is quality. Due to the simplicity of both cases, selecting the best ingredients will create a superior result. Given the name, Butter Cakes really benefit from a dairy product you’d be proud to showcase. And while you can get lost down a deep rabbit hole researching types of butter, unsalted butter is almost always the safest bet, giving you more control over your sodium levels. In the case of either cake, some recipes call for cake flour rather than all-purpose flour, which will further contribute to a lighter texture. On the sugar side, you can even substitute brown sugar for the brown sugar to create a more caramelized, deeper sweetness that works for both cakes. Both options are often lemon and vanilla flavored, but are ideal blank canvases for your inspiration and are ripe for additions like fresh fruit or crunchy nuts.

Given their similarities, some might find these two cakes interchangeable, but they each have their own strengths. Pound cake is ideal as a base for strawberry shortcake, for example, because its density will help it absorb the sweet fruit juices more effectively. Butter cake, on the other hand, can be a nice, light contrast to a rich frosting. Differences aside, it’s hard to imagine a scene that wouldn’t be enhanced by a slice of either style.

Read the original article on The Daily Meal.