Grammy's Kitchen · Pound Cake · Orange Raspberry Pound Cake
One of 63 pound cake recipes we measured
13 cooks on www.errenskitchen.com rate it 4.8★.
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 | 97% | 167% |
| egg | 56% | 83% |
| leavener | 2% | 1% |
| salt | 0% | 1% |
| liquid | 0% | 34% |
| dairy | 0% | 57% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 226 g | 2 sticks butter (softened) |
| 200 g | 1 cup granulated sugar |
| 1 tablespoon finely grated orange zest | |
| 200 g | 4 large eggs at room temperature |
| 1 tablespoon fresh orange juice | |
| 240 g | 2 cups all-purpose flour (plus more for coating the raspberries) |
| 8 g | 2 teaspoons baking powder |
| 1/2 teaspoon salt | |
| 120 g | 1 cup raspberries (washed left to dry completely & coated in flour) |
| 1/2 cup raspberry jam | |
| Glaze: | |
| 2 tablespoons orange juice | |
| 1/2 teaspoon orange zest | |
| 150 g | 3/4 cup powdered sugar (sifted) |
Method: 11 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Dear Erren, What a beautiful cake. The raspberries and orange are a beautiful combination. xo, Catherine” — a cook, 5.0★
“Saw this and had to make it, I used frozen raspberries and it worked just fine! My new favourite cake!” — a cook, 5.0★