Grammy's Kitchen · Pound Cake · Classic Pound Cake
One of 63 pound cake recipes we measured
It ranks #3 of 63 for rise among the pound cake recipes we compared. 40 cooks on thestayathomechef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 100% | 94% |
| total sugar | 100% | 167% |
| egg | 100% | 83% |
| leavener | 0% | 1% |
| salt | 0% | 1% |
| liquid | 0% | 34% |
| dairy | 0% | 57% |
| 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.
| 454 g | 2 cups softened salted butter (or 1 pound) |
| 454 g | 2 cups granulated sugar (or 1 pound) |
| 454 g | 9 large eggs (or 1 pound) |
| 454 g | 3 1/4 cups all-purpose flour (or 1 pound) |
Method: 8 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've been making your recipes for several years and they have been amazing! A special thanks for mentioning the sizes for baking pans. So many other cake recipes only say to use a Bundt pan -- what size? I have 4 Bundt pans and they all hold different amounts” — a cook, 5.0★
“Thank you for sharing this original pound cake recipe. I always knew that it was only 4 ingredients at a pound a piece, but you have taken the guess work out by converting those pounds into cups. Hard to measure a pound of eggs, thanks for simplifying that too” — a cook, 5.0★