The effect of the different emulsifiers on rheological and thermodynamical properties of the Chinese and Japanese flour based pound cake batter systems was investigated. Results showed that the specific gravity of cake batter containing 10%MFC changed the most. The specific volume of cake increased significantly as the addition of MFC increased. The bubble distribution of cake batter containing MFC was more uniform, and the emulsion system had greater stability. The hardness of the cake containing 7.5% was equivalent to that of the cake containing 5% SP. The cake product with 10% MFC addition had best sensory scores and best anti-retrogradation effect. In addition, retrogradation rate of Chinese flour was lower than that of Japan flour. Compared to the Japan flour, retrogradation rate of cake with Chinese flour as batter matrix was lower.