Grammy's Kitchen · Pound Cake · Lemon Pound Cake
One of 63 pound cake recipes we measured
3 cooks on www.errenskitchen.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 | 126% | 94% |
| total sugar | 167% | 167% |
| egg | 139% | 83% |
| leavener | 5% | 1% |
| salt | 2% | 1% |
| liquid | 45% | 34% |
| dairy | 45% | 57% |
| acid | 17% | 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.
| 227 g | 8 oz butter ((1 cup/2 sticks) softened to 60-65°F) |
| 300 g | 1 1/2 cups sugar |
| 250 g | 5 eggs |
| 82 g | 1/3 cup buttermilk |
| 6 g | 1 1/2 teaspoons vanilla extract |
| 31 g | 2 tablespoons lemon juice |
| 2 tablespoons lemon zest | |
| 180 g | 1 1/2 cups all purpose flour (sifting) |
| 3 g | 1/2 teaspoon salt |
| 4 g | 1 teaspoon baking powder |
| 5 g | 1 teaspoon baking soda |
Method: 10 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My husband’s favourite cake, and this recipe was the best I’ve made so far. Thank you for sharing” — a cook, 5.0★