Grammy's Kitchen · Pound Cake · Old Fashioned Lemon Pound Cake
One of 63 pound cake recipes we measured
6 cooks on thestayathomechef.com rate it 4.5★.
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 | 167% | 167% |
| egg | 83% | 83% |
| leavener | 0% | 1% |
| salt | 0% | 1% |
| liquid | 0% | 34% |
| dairy | 63% | 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.
| 227 g | 1 cup salted butter (softened) |
| 227 g | 8 ounces cream cheese (softened) |
| 400 g | 2 cups granulated sugar |
| 300 g | 6 large eggs |
| 61 g | 1/4 cup lemon juice |
| 1 tablespoon lemon zest | |
| 1 teaspoon lemon extract | |
| 4 g | 1 teaspoon vanilla extract |
| 360 g | 3 cups all-purpose flour |
| 200 g | 1 cup powdered sugar |
| 31 g | 2 tablespoons lemon juice |
| 2 g | 1/2 teaspoon vanilla extract |
Method: 10 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is delicious! No other way to put it. It was exactly how I hoped a lemon pound cake would taste like! I did make a small adjustment. I used the glaze from the cinnamon roll cookie recipe and used it instead to drizzle on top. So so good!!” — a cook, 5.0★
“This turned out absolutely perfect. This is a new favorite recipe. The lemon flavor is just right. It’s not too tart, not too sweet. Thank you for spreading a culinary joy!!” — a cook, 5.0★