Grammy's Kitchen · Pound Cake · Blueberry Lemon Pound Cake
One of 63 pound cake recipes we measured
from therecipecritic.com
It ranks #61 of 63 for crumb tenderness among the pound cake recipes we compared. 15 cooks on therecipecritic.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 59% | 94% |
| total sugar | 218% | 167% |
| egg | 82% | 83% |
| leavener | 4% | 1% |
| salt | 1% | 1% |
| liquid | 0% | 34% |
| dairy | 0% | 57% |
| acid | 21% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 1 cup granulated sugar |
| 1 tablespoon lemon zest | |
| 180 g | 1 1/2 cups all-purpose flour |
| 2 g | 1/4 teaspoon salt |
| 8 g | 2 teaspoons baking powder |
| 208 g | 1 cup vanilla Greek yogurt |
| 2 g | 1/2 teaspoon vanilla extract |
| 150 g | 3 large eggs |
| 15 g | 1 tablespoon lemon juice |
| 109 g | 1/2 cup vegetable oil |
| 1 cup blueberries (cleaned and dried) | |
| 4 g | 1/2 tablespoon all-purpose flour |
| zest of 1 lemon | |
| 200 g | 1 cup powdered sugar |
| 23 g | 1 1/2 tablespoons lemon juice (can sub with some half and half or heavy cream) |
Method: 10 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is excellent. I substituted lemon emulsion for the vanilla and applesauce for the oil which makes it very moist, healthier and so delicious! I will use this recipe for the future as it's easy and so good. Note: I needed to bake a bit longer with the apple” — a cook, 5.0★
“I make this all the time and my family and friends love it. I was thinking about making muffins with it but before I attempt it and waste my ingredients, I'd like to find out if anyone else has tried muffins. I don't know if it'll be too dense as a muffin.” — a cook, 5.0★