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> pound cake

This isn't meant to reply to the rest of the comment, but as an American I don't think I've ever seen or eaten a pound cake mix?

The recipe is the name... You either make it for $1 or you go to the grocery/bakery and grab the $2 pound cake sitting on the counter.

Most mixes people buy (at least around here) are brownies, cookies, and spongecake.

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I use poundcake as a synonym to spongecake. The ingredients and process are the same, with variations large enough between recipes to accommodate both. (Cupcake, chocolate cake, lemom cake, some apple cakes all use the same basic dough composition too)

Poundcake vary greatly beyond a "pound".

If anything, spongecake is more strictly defined, originally not using leveling agents, relying on the air bubbles introduced in the beating of the eggs.

But thats semantics. Perhaps spongecake is more recognised as the umbrella term.

Ok we'll sponge cake is absolutely not an American invention.

Going by first use by the term, poundcake would be British by about 30 years prior to the influential book American cookery (https://en.wikipedia.org/wiki/American_Cookery). But modern poundcake also relies on the american invention of "double acting baking powder".

I have, I even have one on the shelf waiting for the occasion to make it.

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