We prepared samples of pound cake by substituting soft wheat flour with waxy barley flour, a rich source of water-soluble dietary fiber, at levels of 0（control）, 25, 50, 75, and 100% to examine their physical and sensory characteristics. As the results, no marked difference was found among these samples in terms of weight and height, but the volume of the samples increased by 1.2-fold at 100% substitution. The sensory evaluation showed that the higher the substitution level, the lower the ratings. Because of the distinctive aroma and flavor of waxy barley flour, the test samples failed to receive sensory ratings comparable with those of the control sample, although participants reported the waxy-barley pound cake as tasty when asked in an openresponse format. In conclusion, pound cake prepared with waxy barley flour is likely to receive lower ratings for sensory attributes than cake made with 100% soft wheat flour, due to its distinctive aroma and flavor; however, considering its palatability, unique texture, and dietary fiber content, waxy-barley pound cake can be enjoyed as a tasty snack that could be beneficial for the prevention of lifestyle-related diseases. Further investigation is needed to improve the sensory quality of waxy-barley pound cake
