Grammy's Kitchen · Pound Cake · Strawberry Glazed Pound Cake
One of 63 pound cake recipes we measured
from www.jocooks.com
14 cooks on www.jocooks.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 | 85% | 94% |
| total sugar | 141% | 167% |
| egg | 30% | 83% |
| leavener | 3% | 1% |
| salt | 0% | 1% |
| liquid | 88% | 34% |
| dairy | 88% | 57% |
| acid | 14% | 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.
| 330 g | 2 3/4 cup all-purpose flour |
| 8 g | 2 teaspoon baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 2 g | 1/4 teaspoon salt |
| 227 g | 1 cup butter (unsalted, room temperature, 2 sticks) |
| 400 g | 2 cups sugar |
| 54 g | 1/4 cup vegetable oil |
| 100 g | 2 eggs |
| 4 g | 1 teaspoon vanilla extract |
| 2 teaspoon lemon zest | |
| 31 g | 2 tablespoon lemon juice |
| 230 g | 1 cup sour cream |
| 61 g | 1/4 cup milk |
| 2 cups strawberries (chopped) | |
| 67 g | 1/3 cup sugar |
| 8 g | 1 tablespoon cornstarch |
| 15 g | 1 tablespoon lemon juice |
Method: 8 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Jo, I made this cake and loved it! I had a warm piece with strawberries. I didn’t have a lemon, so I used an orange. Yum! I wrapped it in plastic wrap when it cooled. Yet the next day the the cake seemed dry. What did I do wrong? Over cooked it? Over mixed it?” — a cook, 5.0★
“Made a boxed pound cake since I already had it, but the strawberry glaze was really refreshing on it. I decided to serve the glaze per serving so everyone could get as much or as little as they wanted(and I can't do the soggy bread thing, even with cake).” — a cook, 5.0★