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Lemon Pound Cake

12tomatoes.com · Serves 8-10

Against 462 pound cake recipes

Less butter than 96% of recipes and more dairy than 91%.

See how all 462 pound cake recipes compare →

Get the method at 12tomatoes.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.

  • Less butter than 96% of recipes: 57% of the flour weight against the typical recipe's 91%.
  • More dairy than 91% of recipes: 89% of the flour weight against the typical recipe's 46%, about twice as much.
  • More egg than 89% of recipes: 100% of the flour weight against the typical recipe's 80%.
Butter: 57%, 4th percentileSugar: 113%, 46th percentileEgg: 100%, 90th percentileDairy: 89%, 92nd percentileLeavening: 1.9%, 55th percentileSalt: 0.8%, 56th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1 3/4 cups cake flour≈ 200 g
  • 1/2 teaspoon baking powder≈ 2.3 g
  • 1/4 teaspoon baking soda≈ 1.5 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 3/4 cup ricotta cheese≈ 178 g
  • 1 cup sugar≈ 200 g
  • 1/2 cup (1 stick) unsalted butter, softened≈ 114 g
  • 4 eggs≈ 200 g
  • 1 lemon, zested and juicedn/a
  • 1 teaspoon lemon extract, optional≈ 4.2 g
  • 1/2 teaspoon vanilla≈ 2.1 g
  • 1/4 cup lemon juice≈ 59 g
  • 2 tablespoons sugar≈ 25 g

flour 200 gbatter 987 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

  • Butter57% · 4th percentile
  • Sugar113% · 46th percentile
  • Egg100% · 90th percentile
  • Dairy89% · 92nd percentile
  • Leavening1.9% · 55th percentile
  • Salt0.8% · 56th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
50 to 60 minutes
median 60 minutes

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