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Lemon Buttermilk Pound Cake

amiraspantry.com · 2026 · 16 Slices

Against 462 pound cake recipes

Less egg than 90% of recipes and less butter than 83%.

See how all 462 pound cake recipes compare →

Get the method at amiraspantry.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 egg than 90% of recipes: 53% of the flour weight against the typical recipe's 80%.
  • Less butter than 83% of recipes: 61% of the flour weight against the typical recipe's 91%.
  • More dairy than 83% of recipes: 77% of the flour weight against the typical recipe's 46%.
  • More leavening than 84% of recipes: 3.7% of the flour weight against the typical recipe's 1.6%, about 2.5 times as much.
Butter: 61%, 12th percentileSugar: 119%, 50th percentileEgg: 53%, 7th percentileDairy: 77%, 84th percentileLeavening: 3.7%, 86th percentileSalt: 0.8%, 56th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 3 cups all purpose flour≈ 375 g
  • 1 tablespoon baking powder≈ 14 g
  • 1/2 teaspoon salt≈ 3 g
  • 2 tablespoons lemon juice≈ 30 g
  • 2 tablespoons lemon zest≈ 12 g
  • 1 cup buttermilk≈ 244 g
  • 1 cup unsalted butter (2 sticks room temperature)≈ 227 g
  • 2 cups granulated sugar≈ 400 g
  • 4 eggs (room temperature)≈ 200 g
  • 3 tablespoons water≈ 44 g
  • 2 tablespoons granulated sugar≈ 25 g
  • 1 tablespoon honey≈ 21 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 8oz package cream cheese. softened.227 g
  • 1/4 cup butter (room temperature)≈ 57 g
  • 2 cups confectioners sugar≈ 240 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 2 Tablespoons lemon juice≈ 30 g
  • 1 tablespoon lemon zest≈ 6 g

flour 375 gbatter 1595 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.

  • Butter61% · 12th percentile
  • Sugar119% · 50th percentile
  • Egg53% · 7th percentile
  • Dairy77% · 84th percentile
  • Leavening3.7% · 86th percentile
  • Salt0.8% · 56th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
60 minutes
median 60 minutes

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