Grammy's Kitchen · Pound Cake · Lemon Pound Cake
One of 63 pound cake recipes we measured
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 | 167% | 167% |
| egg | 62% | 83% |
| leavener | 2% | 1% |
| salt | 1% | 1% |
| liquid | 57% | 34% |
| dairy | 57% | 57% |
| acid | 6% | 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.
| 240 g | 2 cups all-purpose flour |
| 4 g | 1 teaspoon baking powder |
| 3 g | 1/2 teaspoon fine sea salt |
| 1 g | 1/4 teaspoon baking soda |
| 227 g | 1 cup unsalted butter ((softened)) |
| 200 g | 1 cup sugar |
| 150 g | 3 large eggs ((room temperature)) |
| 122 g | 1/2 cup buttermilk ((room temperature)) |
| 4 g | 1 teaspoon vanilla extract |
| juice of 1 lemon ((about 3 tablespoons)) | |
| 2-3 teaspoons lemon zest | |
| 200 g | 1 cup powdered sugar ((aka confectioner's sugar)) |
| 15 g | 1 tablespoons milk |
| 15 g | 1 tablespoon fresh lemon juice |
Method: 8 steps, published by www.favfamilyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.