Grammy's Kitchen · Pound Cake · Yogurt Pound Cake
One of 63 pound cake recipes we measured
It ranks #62 of 63 for crumb tenderness among the pound cake recipes we compared. 1 cooks on littlesunnykitchen.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 56% | 94% |
| total sugar | 51% | 167% |
| egg | 64% | 83% |
| leavener | 2% | 1% |
| salt | 1% | 1% |
| liquid | 63% | 34% |
| dairy | 63% | 57% |
| 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.
| 390 g | 3 1/4 cups all-purpose flour |
| 8 g | 2 teaspoons baking powder |
| 3 g | 1/2 teaspoon salt |
| 250 g | 5 large eggs (at room temperature) |
| 200 g | 1 cup granulated sugar |
| 218 g | 1 cup vegetable oil |
| 245 g | 1 cup plain yogurt (or Greek yogurt) |
| 9 g | 2 teaspoons pure vanilla extract |
| Baking spray (for the pan) |
Method: 9 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My 1st Bundt cake!! It was pretty good!! I substituted avocado oil for the veggie since there’s all this chatter about seed oils! I also did about 3/4C sugar instead of full, so I imagine the og recipe might be appealing, I was happy how this came out! Thanks ” — a cook, 4.0★