Grammy's Kitchen · Pound Cake · Honey-Vanilla Sour Cream Pound Cake
One of 63 pound cake recipes we measured
1 cooks on www.browneyedbaker.com rate it 3.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 63% | 94% |
| total sugar | 178% | 167% |
| egg | 83% | 83% |
| leavener | 1% | 1% |
| salt | 1% | 1% |
| liquid | 64% | 34% |
| dairy | 64% | 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.
| 360 g | 3 cups all-purpose flour |
| 2 g | 1/2 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 226 g | 2 sticks unsalted butter, at room temperature ((1 cup)) |
| 600 g | 3 cups granulated sugar |
| 230 g | 1 cup Breakstone’s sour cream |
| 300 g | 6 large eggs |
| 9 g | 2 teaspoons vanilla extract |
| 42 g | 2 Tablespoons honey |
Method: 10 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Flopped before I even got it out the oven… did I receive partial recipe? Calls for 1/2 Tsp. Baking soda… no baking powder? Didn’t open oven door, can’t figure out, what happened? Thank you 🤔” — a cook, 3.0★