Grammy's Kitchen · Pound Cake · Glazed Lemon Pound Cake
One of 63 pound cake recipes we measured
from therecipecritic.com
1 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 | 116% | 94% |
| total sugar | 186% | 167% |
| egg | 103% | 83% |
| leavener | 2% | 1% |
| salt | 1% | 1% |
| liquid | 31% | 34% |
| dairy | 31% | 57% |
| acid | 50% | 0% |
| 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.
| 195 g | 1 1/2 cups all purpose flour ((195g / 6.8oz)) |
| 4 g | 1 teaspoon baking powder |
| 2 g | 1/4 teaspoon salt |
| 226 g | 1 cup unsalted butter, softened ((226g / 8oz / 2 sticks)) |
| 200 g | 1 cup white granulated sugar ((200g / 7oz)) |
| 200 g | 4 large eggs, room temp |
| 4 g | 1 teaspoon vanilla |
| 1 1/2 tablespoons lemon zest | |
| 61 g | 1/4 cup lemon juice |
| 61 g | 1/4 cup buttermilk, room temp |
| 163 g | 1 1/4 cups powdered sugar ((163g / 5.7oz)) |
| 1 teaspoon lemon zest | |
| 36 g | 6-8 teaspoons lemon juice |
Method: 11 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“How do you recommend storing this? This is a great recipe by the way. I just wish it was a bit bigger.” — a cook, 5.0★