Grammy's Kitchen · Pound Cake · Lemon Pound Cake Loaf
One of 63 pound cake recipes we measured
from handletheheat.com
314 cooks on handletheheat.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 | 126% | 94% |
| total sugar | 208% | 167% |
| egg | 111% | 83% |
| leavener | 2% | 1% |
| salt | 2% | 1% |
| liquid | 40% | 34% |
| dairy | 40% | 57% |
| acid | 26% | 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.
| 95 g | 3/4 cup (95 grams) all-purpose flour |
| 85 g | 3/4 cup (85 grams) cake flour |
| 4 g | 1 teaspoon baking powder |
| 3 g | 1/2 teaspoon fine sea salt |
| 250 g | 1 1/4 cups (250 grams) granulated sugar |
| 2 tablespoons fresh lemon zest ((from about 3 lemons)) | |
| 31 g | 2 tablespoons fresh lemon juice ((from about 1 lemon)) |
| 200 g | 4 large eggs, (at room temperature) |
| 57 g | 1/4 cup (57 grams) sour cream or plain yogurt, (at room temperature) |
| 227 g | 2 sticks (227 grams) unsalted butter, (melted and cooled) |
| 125 g | 1 cup (125 grams) powdered sugar |
| 15 g | 1 tablespoon fresh lemon juice |
| 15 g | 1 tablespoon milk or cream |
Method: 7 steps, published by handletheheat.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe was amazing! I ended up making it twice because I wanted to share with all of my friends. The first time I made it the center was a bit gooey and it didn't cook properly, but the batter was very thin and runny. My hypothesis is I didn't let the but” — a cook, 5.0★
“I made this and the cake itself was perfect. But i think i did something wrong with the glaze because mine turned out runny and translucent instead of white and thick like yours (even though i already added 1 tbsp more powdered sugar). Like you said the consis” — a cook, 5.0★