Grammy's Kitchen · Pound Cake · Cream Cheese Pound Cake
One of 63 pound cake recipes we measured
186 cooks on www.spendwithpennies.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 | 95% | 94% |
| total sugar | 139% | 167% |
| egg | 83% | 83% |
| leavener | 0% | 1% |
| salt | 1% | 1% |
| liquid | 0% | 34% |
| dairy | 63% | 57% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 1 1/2 cups unsalted butter (softened) |
| 227 g | 8 ounces cream cheese (softened) |
| 500 g | 2 1/2 cups granulated sugar |
| 300 g | 6 eggs (room temperature) |
| 9 g | 2 teaspoons vanilla extract |
| 360 g | 3 cups all-purpose flour |
| 16 g | 2 tablespoons cornstarch |
| 3 g | 1/2 teaspoon salt |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made this recipe many times but I use 3 cups of sugar and I use emulsions instead of extracts, better flavor. I get them on Amazon. In this cake I use the Butter vanilla and Almond emulsions. I also use cake flour for extra tenderness, no cornstarch ” — a cook, 5.0★
“Makes a perfect cake every time. I don’t preheat the oven, but place the cake in a cold oven and bake for 85 min at 325. I also add a tsp of vanilla bean paste and lemon flavoring.” — a cook, 5.0★